Description
Crispy Chicken Caesar Salad & Chips is a deliciously satisfying dish that combines golden, crispy chicken breast coated in seasoned breadcrumbs with fresh, crunchy romaine lettuce, classic creamy Caesar dressing, and salty, thick-cut chips. Perfect as a quick lunch or light dinner, this recipe balances savory, fresh, and crunchy textures, delivering a meal that’s both indulgent and refreshing.
Ingredients
Scale
Crispy Chicken
- 2 chicken breasts, sliced into strips or bite-sized pieces
- 1 cup seasoned breadcrumbs
- 1/4 cup grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
- 2 tbsp olive oil, for frying
- 1 clove garlic, minced (for coating)
Salad Base
- 1 large head romaine lettuce, washed and chopped into bite-sized pieces
- 1/2 cup shredded Parmesan cheese (for garnish)
- Lemon juice from 1 lemon
Caesar Dressing
- 1/2 cup mayonnaise
- 1 tsp Dijon mustard
- 1 clove garlic, minced
- 2 tbsp fresh lemon juice
- 1 tsp Worcestershire sauce
- 1/2 tsp anchovy paste (optional)
- Freshly ground black pepper, to taste
Chips
- 2 cups thick-cut or kettle-style chips (store-bought or homemade)
Instructions
- Prepare the Chicken: Slice the chicken breasts into strips or bite-sized pieces. Season with salt and pepper, then coat evenly in a mixture of seasoned breadcrumbs and grated Parmesan cheese, adding minced garlic for extra flavor.
- Cook the Chicken: Heat olive oil in a hot skillet over medium-high heat. Sauté the coated chicken pieces in batches to avoid overcrowding, cooking each side until golden brown and cooked through. Remove and drain on paper towels to absorb excess oil.
- Prepare the Salad Base: Wash and chop the romaine lettuce into bite-sized pieces. Place the lettuce into a large mixing bowl for tossing.
- Mix the Dressing: In a small bowl, whisk together mayonnaise, Dijon mustard, minced garlic, fresh lemon juice, Worcestershire sauce, anchovy paste (if using), and freshly ground black pepper until creamy and smooth.
- Assemble the Salad: Drizzle the Caesar dressing over the romaine lettuce and toss thoroughly until the leaves are evenly coated. Add the crispy chicken pieces on top and sprinkle generously with shredded Parmesan cheese.
- Add the Chips: Serve the salad alongside a bowl of your favorite thick-cut or kettle-style chips, or place the chips on the side of the plate to enjoy a crunchy contrast with every bite.
Notes
- Use fresh, crisp romaine to prevent the salad from becoming soggy.
- Cook chicken in batches to ensure even crispiness and browning.
- Lightly toast the breadcrumbs before coating the chicken for extra crunch and flavor depth.
- Chill the Caesar dressing for at least 30 minutes before tossing to enhance flavor melding.
- Add chips just before serving to maintain their crisp texture.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 750 mg
- Fat: 30 g
- Saturated Fat: 7 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 85 mg
Keywords: Crispy Chicken Caesar Salad, Caesar Salad with Chicken and Chips, Crunchy Caesar Salad, Chicken Salad Recipe, Easy Lunch Salad
