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Crispy Chicken Caesar Salad

This is a restaurant-quality Caesar salad that actually fills you up. The parmesan-crusted chicken stays crispy and the homemade dressing is way better than anything from a bottle.
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Prep Time: 20 minutes
Cook Time: 25 minutes
Cooling + Resting Time: 5 minutes
Total Time: 50 minutes

Ingredients

Caesar Dressing

  • 1 1/2 cups mayonnaise
  • 1/3 cup extra-virgin olive oil
  • 1/4 cup fresh lemon juice
  • 3 cloves fresh garlic finely minced
  • 1 1/2 tsp Worcestershire
  • 1 Tbsp dijon mustard
  • 3/4 cup grated parmesan cheese
  • Salt and freshly cracked black pepper to taste

Sourdough Croutons

  • 3 cups sourdough bread cut into small cubes
  • 3 Tbsp olive oil
  • 3/4 tsp garlic powder
  • 3/4 tsp salt

Crispy Chicken

  • 6 boneless skinless chicken breasts, pounded to 1/4-inch thick
  • 1 1/2 cups all-purpose flour
  • 1 Tbsp salt
  • 1 1/2 tsp black pepper
  • 3 large eggs beaten
  • 1 1/2 cups seasoned breadcrumbs
  • 1/2 cup grated parmesan cheese
  • Olive oil for frying
  • Unsalted butter for frying
  • Flaky sea salt for sprinkling

Salad Assembly

  • 6 heads little gem lettuce washed and roughly chopped
  • 3/4 cup grated parmesan cheese
  • Shaved parmesan for garnish
  • Freshly cracked black pepper
  • Lemon wedges for serving

Instructions

  • Whisk together mayonnaise, olive oil, dijon mustard, lemon juice, Worcestershire, and garlic until smooth.
  • Whisk in parmesan and season with salt and pepper. Refrigerate until ready to use.
  • Preheat oven to 350F and line a baking sheet with parchment paper.
  • Toss sourdough cubes with olive oil, salt, and garlic powder.
  • Spread on baking sheet and bake 15 minutes, tossing halfway, until golden brown.
  • Pound chicken breasts to 1/4-inch thickness between plastic wrap.
  • Season both sides with salt and pepper.
  • Set up breading station with flour mixed with salt and pepper, beaten eggs, and breadcrumbs mixed with parmesan.
  • Dredge each chicken breast in flour, dip in eggs, then press into breadcrumb mixture.
  • Heat 1 Tbsp butter and 1 Tbsp olive oil in a large skillet over medium-high heat.
  • Add 2-3 chicken breasts and sear 4-5 minutes per side until golden and internal temp reaches 165F.
  • Transfer to cooling rack and sprinkle with flaky sea salt. Repeat with remaining chicken.
  • Toss chopped lettuce with Caesar dressing until lightly coated.
  • Add croutons and grated parmesan, tossing gently.
  • Slice chicken and arrange over salads.
  • Top with shaved parmesan, black pepper, and lemon wedges.