Description
Indulge in the flavors of an EXTRA Crispy Chicken Caesar Salad that truly elevates the classic dish. This vibrant salad combines tender, crispy chicken with homemade parmesan croutons and a zesty dressing that bursts with flavor. Perfect for any occasion – whether it’s a weeknight dinner or a gathering with friends – this delicious salad is sure to impress. The crunchy textures, savory toppings, and fresh romaine lettuce create a satisfying balance that makes each bite irresistible. Enjoy it as a hearty main course or a delightful side dish; either way, you won’t be able to resist going back for seconds!
Ingredients
Scale
- 2x 7-9oz/200-250g Chicken Breasts
- 1 cup / 240g full fat Mayo
- 1/3 cup / 30g freshly grated Parmesan
- 2 Anchovy Fillets
- 2 tbsp Milk (preferably whole milk)
- 1 Lemon (juice only)
- 1 tsp EACH: Dijon Mustard, Worcestershire Sauce
- 1 small clove of Garlic
- 1/4 tsp EACH: Salt, Black Pepper (or to taste)
- 1 cup / 65g Panko Breadcrumbs
- 1/4 cup / 40g Flour
- 2 Eggs (beaten)
- 1 tsp EACH: Salt, Garlic Powder
- 1/2 tsp Black Pepper
- 1 cup / 240ml Vegetable Oil (for frying)
- 2 large heads of Romaine Lettuce (chopped approx 8oz/220g EACH)
- 6 slices of Bacon (cooked, cooled & diced)
- 4oz / 120g Ciabatta (preferably day old)
- 1/2 cup / 40g freshly grated Parmesan
- 1 tbsp Olive Oil
- Salt, Garlic Powder & Black Pepper (for croutons)
Instructions
- In a food processor, blitz together all dressing ingredients until smooth. Taste and adjust seasoning if needed.
- Dice ciabatta bread into small bite-sized pieces. Toss these pieces with olive oil, garlic powder, black pepper, and salt.
- Line a baking tray with parchment paper. Spread grated parmesan on top. Then add the crouton mixture evenly over the cheese. Bake in the oven at 180C/350F for about 10 minutes until both croutons and parmesan are deeply golden. Let them cool; they’ll crisp up more as they do.
- Combine salt, garlic powder, and black pepper in a small pot. Slice each chicken breast horizontally through the center to create four even-sized pieces.
- Set up three shallow dishes: one with flour mixed with half of your seasoning blend, one with beaten eggs, and one with panko breadcrumbs mixed with the remaining seasoning. Dredge each piece of chicken through flour first, then dip in egg before rolling in breadcrumbs until fully coated.
- Heat vegetable oil in a heavy-based pan over medium heat until hot enough that breadcrumbs sizzle immediately upon contact (around 180C/350F). Fry two pieces of chicken at a time for about 3-4 minutes on each side until golden brown and cooked through. Transfer to a wire rack to cool slightly before slicing into strips.
- In a large mixing bowl, toss chopped romaine lettuce with your desired amount of homemade dressing—start conservatively and add more as needed. Mix in bacon pieces and croutons before serving individual portions topped with sliced chicken. Drizzle additional dressing if desired.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 plate (approximately 400g)
- Calories: 650
- Sugar: 2g
- Sodium: 900mg
- Fat: 35g
- Saturated Fat: 8g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 4g
- Protein: 45g
- Cholesterol: 130mg