Description
This Crispy Chicken Caesar Salad features tender, oven-baked chicken tenders with a flavorful, crunchy coating, paired perfectly with crisp romaine lettuce, crunchy croutons, and a creamy, tangy homemade Caesar dressing. Ready in just 40 minutes, this classic salad is elevated with a delicious balance of textures and flavors, making it a satisfying and hearty meal for any day of the week.
Ingredients
Scale
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
Salad
- 1 large head of romaine lettuce, washed and dried
- 1 cup croutons
- 1/2 cup Parmesan cheese, shaved
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 teaspoon salt
- 1/2 cup flour
- 1/2 cup breadcrumbs
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Avocado oil spray
Instructions
- Prepare the Dressing: In a bowl, whisk together the mayonnaise, full-fat plain yogurt, grated garlic, freshly ground black pepper, lemon juice, salt, olive oil, grated Parmigiano Reggiano, Dijon mustard, and Worcestershire sauce until smooth and well combined. Store the dressing in the refrigerator while preparing the chicken and salad to allow flavors to meld.
- Make the Chicken Tenders: Preheat your oven to 400°F (200°C). In a medium bowl, whisk together the egg, lemon juice, minced garlic, black pepper, and salt. Add the chicken tenders and ensure they are evenly coated with the egg mixture. In a separate bowl, combine the flour, breadcrumbs, paprika, garlic powder, onion powder, and salt. Dip each chicken tender into the crust mixture, coating thoroughly. Place the coated tenders on a parchment-lined baking sheet. Spray them generously with avocado oil to help create a crispy crust. Bake for 10 minutes, then flip each tender, spray again with avocado oil, and bake for an additional 10 minutes, or until golden brown and crispy. Verify the chicken has reached an internal temperature of 165°F (75°C) for safe consumption.
- Assemble the Salad: Chop the romaine lettuce and toss it with half of the prepared Caesar dressing to coat evenly. Arrange the dressed lettuce in a large serving dish. Slice or cut the crispy chicken tenders into bite-sized pieces and layer them over the lettuce. Add the croutons and generous shavings of Parmesan cheese on top. Drizzle with additional dressing as desired for extra flavor.
- Serve: Serve the Crispy Chicken Caesar Salad immediately to enjoy the contrast of warm, crispy chicken and fresh, crunchy greens with creamy dressing.
Notes
- For extra crispiness, you can broil the chicken tenders for an additional 1-2 minutes after baking, but watch carefully to prevent burning.
- The dressing can be made ahead of time and stored in the refrigerator for up to 3 days.
- Use fresh garlic for the best flavor in the dressing and coating.
- Adjust salt and pepper to taste, especially depending on the saltiness of your Parmesan and Worcestershire sauce.
- Avocado oil spray helps achieve a crispy crust but can be substituted with any high smoke-point oil spray if unavailable.
