Crispy Chicken Caesar Salad

Crispy Chicken Caesar Salad is what my lunch dreams are made of! I wanted to master a traditional Caesar salad dressing because it’s one of my all time favorite lunches or start to my dinner.

FYI- the dressing is green because I used avocado oil. Instead of croutons, I opted for some crispy chicken cutlets to add some lean protein. Don’t forget to top with lots of freshly shaved parm. YUM!

I included the option for a Greek yogurt base for a high protein, low fat option. It’s just as creamy and delicious as the traditional way. Give it a try!

Step by Step

For the dressing, blend all ingredients except the parmesan cheese with an immersion blender until smooth. Stir in the parmesan and season to taste. Refrigerate until you’re ready to toss your lettuce.

For the crispy chicken, cut the chicken in half longways to make 2 thinner breasts. Place on a cutting board and cover with plastic wrap. Using a meat mallet, bottle of wine, cup or whatever you have with a flat wide surface, pound the chicken until it’s thin and even. Season with salt and pepper.

Line up your assembly line with one bowl of the flour mixed with a pinch of salt and pepper, one bowl with the beaten egg, and another bowl with breadcrumbs mixed with parmesan cheese.

Heat olive oil in a skillet over medium heat (or slightly lower than medium if your stove is strong).
Place one cutlet at a time in the flour, egg wash, then breadcrumbs to coat evenly. Place in the hot pan for about 3 minutes each side, until golden brown and cooked through.

Slice and serve on top of the salad. Top with a squeeze of lemon and freshly shaved parm.

Photography by Angelica Oles.