Description
This Crispy Chicken Caesar Salad features perfectly baked, golden chicken tenders coated with a flavorful breadcrumb crust, paired with fresh romaine lettuce, crunchy croutons, and a rich, creamy Caesar dressing made from mayonnaise, yogurt, and Parmigiano Reggiano. It’s a delightful twist on a classic salad, balanced with tangy lemon juice and a hint of garlic, making it a satisfying and healthy meal for any occasion.
Ingredients
Scale
Salad
- 1 large head of romaine lettuce, washed and dried
- 1 cup croutons
- 1/2 cup Parmesan cheese, shaved
Dressing
- 1/2 cup mayonnaise
- 1/2 cup full-fat plain yogurt
- 3 cloves garlic, grated or finely minced
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons lemon juice
- 1/2 teaspoon salt (or more to taste)
- 2 tablespoons olive oil
- 1/3 cup Parmigiano Reggiano, grated
- 2 tablespoons Dijon mustard
- 1 teaspoon Worcestershire sauce
Chicken Tenders
- 8 chicken tenders, skin removed
- 1 large egg
- 1 teaspoon lemon juice
- 1 large garlic clove, minced
- 1/2 teaspoon black pepper
- 1/2 cup flour
- 1/2 cup breadcrumbs
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- Avocado oil spray
Instructions
- Prepare the Dressing: In a bowl, whisk together mayonnaise, yogurt, grated garlic, black pepper, lemon juice, salt, olive oil, grated Parmigiano Reggiano, Dijon mustard, and Worcestershire sauce until smooth and well combined. Refrigerate the dressing while you prepare the chicken and salad.
- Prepare the Chicken Mixture: Preheat the oven to 400°F (200°C). In one bowl, whisk egg, lemon juice, minced garlic, black pepper, and salt. Add the chicken tenders to this mixture and coat them evenly.
- Prepare the Coating Mixture: In a separate bowl, combine flour, breadcrumbs, paprika, garlic powder, onion powder, and salt. Dip each coated chicken tender into the dry crust mixture, ensuring they are completely covered.
- Bake the Chicken Tenders: Place the coated chicken tenders on a parchment-lined baking sheet. Spray them generously with avocado oil. Bake for 10 minutes, then flip each tender, spray again with avocado oil, and bake for another 10 minutes until they are golden, crispy, and reach an internal temperature of 165°F (75°C).
- Assemble the Salad: Chop the romaine lettuce and toss it with half of the prepared dressing to evenly coat. In a large serving dish, layer the dressed lettuce, then add the crispy chicken tenders cut into pieces, followed by the croutons and shaved Parmesan cheese. Drizzle additional dressing over the top to taste.
- Serve: Serve the salad immediately while the chicken is still warm and enjoy the crisp, flavorful Chicken Caesar Salad.
Notes
- For extra crispiness, make sure to spray the chicken tenders with avocado oil before baking and again after flipping.
- You can prepare the dressing a day ahead for deeper flavors; just keep it refrigerated.
- Ensure the chicken reaches an internal temperature of 165°F (75°C) for safe consumption.
- Using full-fat yogurt adds creaminess to the dressing without overpowering the traditional Caesar flavors.
- Feel free to substitute chicken tenders with chicken breast cut into strips if desired.
