This Crispy Chicken Caesar Salad takes the classic Caesar flavor you love and adds crunchy golden chicken tender pops on top. The chicken is coated in a double breadcrumb–parmesan mix for extra crispiness, paired with a creamy homemade Caesar dressing made with Greek yogurt and parmesan. Perfect for lunch, dinner, or a lighter meal that still feels indulgent.
Why You’ll Love This Recipe
-
A lighter spin on Caesar salad with a balanced, creamy homemade dressing.
-
Crispy chicken tender pops add flavor, crunch, and protein in every bite.
-
Uses simple ingredients you likely already have at home.
-
Great for meal prep, the dressing holds well, and the chicken stays crispy when freshly fried.
-
A full, satisfying meal that comes together quickly on busy days.
Ingredients
For the Crispy Chicken Tender Pops
-
200 g chicken breast, cut into bite-sized cubes
-
2 tsp paprika
-
½ tsp salt
-
1 tsp black pepper
-
1 tsp garlic powder
-
2 tsp Worcestershire sauce
For the Coating
-
½ cup flour
-
1 egg
-
½ cup breadcrumbs
-
½ cup panko crumbs
-
2–3 tbsp grated parmesan
-
Oil for frying
For the Caesar Salad
-
½ cup Greek yogurt
-
¼ cup mayonnaise
-
4–5 tbsp grated parmesan cheese
-
1 tsp garlic powder
-
1 tbsp Dijon mustard
-
2 tsp Worcestershire sauce
-
1 tbsp fresh lemon juice
-
Salt and pepper to taste
-
Romaine lettuce, chopped
Instructions
Prepare the Chicken
-
In a bowl, add the chicken cubes along with paprika, salt, black pepper, garlic powder, and Worcestershire sauce.
-
Mix well and let the chicken rest for at least 15 minutes.
Coat the Chicken
-
In the same marination tray, crack in the egg and mix it directly with the chicken.
-
Add the flour into the tray and mix again until the chicken pieces are evenly coated.
-
In a separate tray, combine breadcrumbs, panko crumbs, and grated parmesan.
-
Coat each chicken piece in the breadcrumb mixture, pressing gently so the crumbs stick well.
Fry the Chicken
-
Heat oil in a frying pan over medium heat.
-
Fry the coated chicken pieces until golden, crispy, and fully cooked through, about 4–5 minutes per batch.
-
Place on a wire rack or paper towel to drain excess oil.
Make the Caesar Dressing
-
In a bowl, whisk together Greek yogurt, mayonnaise, grated parmesan, garlic powder, Dijon mustard, Worcestershire sauce, lemon juice, and salt and pepper.
-
Adjust seasoning and lemon juice to taste.
Assemble the Salad
-
Add chopped romaine lettuce to a large bowl.
-
Pour over the dressing and toss until the lettuce is evenly coated.
-
Top with crispy chicken tender pops and extra parmesan if desired.
-
Serve immediately.
Tips & Tricks
-
Mix the egg and flour directly into the marination tray to minimize dishes and help the coating stick better.
-
Combining both breadcrumbs and panko ensures a crispier coating.
-
Fry the chicken on medium heat so it cooks through without burning the outside.
-
Serve the salad immediately after tossing to maintain the lettuce’s freshness.
-
You can air-fry the chicken at 200°C for 10–12 minutes, flipping halfway, for a lighter option.
Crispy Chicken Caesar Salad
Ingredients
For the Crispy Chicken Tender Pops
- 200 g chicken breast cut into bite-sized cubes
- 2 tsp paprika
- ½ tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 2 tsp Worcestershire sauce
For the Coating
- ½ cup flour
- 1 egg
- ½ cup breadcrumbs
- ½ cup panko crumbs
- 2 –3 tbsp grated parmesan
- Oil for frying
For the Caesar Salad
- ½ cup Greek yogurt
- ¼ cup mayonnaise
- 4 –5 tbsp grated parmesan cheese
- 1 tsp garlic powder
- 1 tbsp Dijon mustard
- 2 tsp Worcestershire sauce
- 1 tbsp fresh lemon juice
- Salt and pepper to taste
- Romaine lettuce chopped
Instructions
- In a bowl, add the chicken cubes along with paprika, salt, black pepper, garlic powder, and Worcestershire sauce.
- Mix well and let the chicken rest for at least 15 minutes.
- In the same marination tray, crack in the egg and mix it directly with the chicken.
- Add the flour into the tray and mix again until the chicken pieces are evenly coated.
- In a separate tray, combine breadcrumbs, panko crumbs, and grated parmesan.
- Coat each chicken piece in the breadcrumb mixture, pressing gently so the crumbs stick well.
- Heat oil in a frying pan over medium heat.
- Fry the coated chicken pieces until golden, crispy, and fully cooked through, about 4–5 minutes per batch.
- Place on a wire rack or paper towel to drain excess oil.
- In a bowl, whisk together Greek yogurt, mayonnaise, grated parmesan, garlic powder, Dijon mustard, Worcestershire sauce, lemon juice, and salt and pepper.
- Adjust seasoning and lemon juice to taste.
- Add chopped romaine lettuce to a large bowl.
- Pour over the dressing and toss until the lettuce is evenly coated.
- Top with crispy chicken tender pops and extra parmesan if desired.
