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–+ servings
Chicken Caesar Salad

Crispy Chicken Caesar Salad that Takes Salad Night Up a Notch

A delightful Chicken Caesar Salad with crispy chicken tenders and creamy dressing, perfect for salad lovers.
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Prep Time 30 minutes
Cook Time 20 minutes
Chilling Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 head Romaine Lettuce Rinsed and dried
  • 1 cup Croutons Gluten-free if necessary
  • 1/2 cup Parmesan Cheese Shaved for elegance
  • 1 pound Chicken Tenders Juicy and crispy
For the Dressing
  • 1/2 cup Mayo Light mayo optional
  • 1/2 cup Plain Yogurt Greek yogurt preferred
  • 2 cloves Garlic Minced, or use garlic powder
  • 1 teaspoon Black Pepper Freshly ground is preferred
  • 2 tablespoons Lemon Juice Freshly squeezed
  • 1/4 cup Olive Oil Could use avocado oil
  • 1 tablespoon Dijon Mustard Yellow mustard can be substituted
  • 1 teaspoon Worcestershire Sauce Optional
  • 1 teaspoon Salt
For the Chicken Coating
  • 1 large Egg Beaten; flax egg for vegan
  • 1/2 cup Flour Gluten-free flour works too
  • 1 cup Breadcrumbs Crushed nuts can be used gluten-free
  • 1 teaspoon Paprika Smoked paprika enhances flavor
  • 1 teaspoon Garlic Powder Adjust to taste
  • 1 teaspoon Onion Powder Adjust to taste
  • Cooking Spray Avocado Oil Spray Any cooking spray can be used

Equipment

  • mixing bowl
  • Baking sheet
  • salad spinner

Method
 

Dressing Preparation
  1. In a medium bowl, whisk together mayonnaise, plain yogurt, minced garlic, lemon juice, Dijon mustard, Worcestershire sauce, salt, black pepper, and olive oil until smooth and creamy.
  2. Cover the bowl with plastic wrap and refrigerate the dressing for at least 30 minutes.
Salad Assembly
  1. Rinse and dry romaine lettuce thoroughly. Slice the lettuce into bite-sized pieces.
  2. Take the chicken tenders and trim any excess skin. Beat an egg and mix in minced garlic and lemon juice.
  3. Submerge the chicken in the egg mixture and marinate for about 15 minutes.
  4. In another bowl, combine flour, paprika, garlic powder, onion powder, and salt for coating.
  5. Coat the marinated chicken in the flour mixture and then in breadcrumbs.
  6. Preheat your oven to 400°F (200°C) and arrange coated chicken on a baking sheet. Bake for 20 minutes.
  7. Drizzle half of the dressing over the prepared romaine lettuce and toss gently.
  8. Place the hot chicken tenders atop the dressed lettuce and add croutons.
  9. Drizzle remaining dressing over the salad and top with Parmesan cheese.
  10. Enjoy immediately!

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 30gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 600mgPotassium: 500mgFiber: 3gSugar: 2gVitamin A: 200IUVitamin C: 15mgCalcium: 150mgIron: 2mg

Notes

For best results, dress the salad just before serving to maintain crispness.

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