Go Back
High-Protein Crispy Chicken Caesar Salad

High-Protein Crispy Chicken Caesar Salad

This crispy chicken Caesar salad is packed with protein, homemade croutons, and creamy Caesar dressing. It's a fresh and filling salad that works great for lunch, dinner, or even meal prep. Juicy chicken cutlets bring the crunch and flavor that takes this salad over the top.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 3 people
Course: Main dish, Salad
Cuisine: American, Italian-American Fusion
Calories: 580
Ingredients Method Notes

Ingredients
  

For the Crispy Chicken Cutlets:
  • 2 boneless skinless chicken breasts
  • Salt and black pepper
  • 1/2 cup flour
  • 1 egg
  • 3/4 cup breadcrumbs panko or Italian-style
  • 1/4 cup grated parmesan cheese
  • Olive oil for frying
For the Croutons:
  • 2 cups cubed rustic bread day-old works best
  • 2 tbsp olive oil
  • Salt and garlic powder to taste
For the Caesar Dressing:
  • 1 garlic clove minced or mashed
  • 1 tsp anchovy paste
  • 1 tsp Dijon mustard
  • 1 egg yolk
  • 2 tbsp lemon juice fresh is best
  • 1/2 cup olive oil
  • 1/4 cup grated parmesan cheese
  • Salt and black pepper to taste
For the Salad:
  • 1 large head of romaine lettuce chopped
  • Extra parmesan cheese shaved or grated

Method
 

Make the Croutons
  1. Preheat oven to 375°F (190°C).
  2. Toss bread cubes with olive oil, salt, and garlic powder.
  3. Spread on a baking sheet and bake for 10–15 minutes, flipping once, until golden and crunchy. Let cool.
Prep and Cook the Chicken
  1. Pound chicken breasts to even thickness. Season with salt and pepper.
  2. Dredge each in flour, then dip in beaten egg, and coat in breadcrumbs mixed with parmesan.
  3. Heat olive oil in a skillet over medium heat. Cook chicken 4–5 minutes per side until golden and cooked through. Let rest, then slice into strips.
Make the Caesar Dressing
  1. In a bowl, whisk together garlic, anchovy paste, mustard, egg yolk, and lemon juice.
  2. Slowly drizzle in olive oil while whisking constantly to emulsify.
  3. Stir in parmesan cheese. Add salt and pepper to taste.
Assemble the Salad
  1. In a large bowl, toss chopped romaine with dressing to coat evenly.
  2. Top with croutons, sliced chicken cutlets, and extra parmesan.
  3. Serve immediately.

Notes

  • You can swap anchovy paste with extra Dijon mustard if needed.
  • Use an air fryer for a lighter version of the crispy chicken.
  • This salad keeps well for meal prep if you store dressing and croutons separately.
  • For gluten-free: use GF breadcrumbs and GF bread for croutons.
  • You can double the dressing and keep it in the fridge for up to 4 days.