Crispy Chicken Caesar Salad with oven baked chicken is a meal one 1!! If you love chicken and salad this easy chicken caesar salad recipe will tick ALL of your boxes!
This recipe is a complete contrast to our watermelon cucumber feta salad. That one is light and refreshing, best served as a side and our caesar salad is much heartier, like the Roast Chicken Salad best served as a meal itself!
Crispy Chicken, salty bacon, cherry tomatoes and freshly sliced lettuce - you will love this salad!
I love a good Caesar Salad and I am sure you do too. They are simple enough to make for lunch or dinner and have still got some interesting ingredients to satisfy your taste buds and not leave you thinking 'ah salad - boring!'.
If you want to cook the bacon in your instant pot, this recipe will show you how, Instant Pot Bacon.
This one has oven baked Crispy Chicken pieces so it does take a little bit of time to prep and cook that, however, the hard work is worth it when you toss it all together and get a fork ready to stick in it.
How to make a crispy chicken caesar salad
So, all you need to do to get your Chicken looking good is coat it in some Panko breadcrumbs. You could use ordinary breadcrumbs if you don't want to run out just to get that one key ingredient. Another option would be to make your own from some stale bread you have leftover and then you are away!
I much prefer making my own dressing or 'drizzle' for these types of meals as you can use Greek Yoghurt and whilst the flavour is there, you don't have to have specifically bought a bottle of Caesar Dressing, which you won't use again for another month or so.
So enough of me chatting, let's get to the recipe so you can whip up your own Caesar Salad pronto!!
📖 Recipe
Crispy Chicken Caesar Salad
Ingredients
Crispy Chicken Caesar Salad
- 1 large free range chicken breast
- 2 free range eggs
- 1 cup panko breadcrumbs
- ½ head lettuce
- 2 slices streaky bacon
- ⅓ cup parmesan cheese
- ⅓ cup croutons
Basil Pesto Drizzle
- ⅓ cup low fat greek yoghurt
- 1 tablespoon basil pesto
- 1 teaspoon lemon juice
Instructions
- Preheat your oven to 180 degrees and line a baking tray with grease proof paper
- Cut the chicken breast in half horizontally
- Line up 3 plates with your flour, egg (cracked and whisked) and breadcrumbs. Dip the chicken breast in the flour, then egg and coat with breadcrumbs, set aside whilst you repeat the process for the other piece
- Place wire rack into baking tray and cook bacon for 15 minutes or until crispy. Once done, leave to cool then cut with into small bits and pieces
- Place coated chicken on grease proof paper. Cook chicken breast for approximately 30 mins (turn half way) or until lightly browned on both sides. Use tongs and a knife to cut into long strips
- Fill a medium saucepan ⅔ full with water, add eggs. Once water has boiled, cook for 6 minutes, Once done, tip hot water out, replace with cook water and sit until eggs are cool enough to work with, then peel under running water and cut in half
- Slice lettuce into strips
- Combine lettuce, bacon ,parmesan, croutons and eggs into salad bowl. Add crispy chicken pieces
- Dress with Basil Pesto Drizzle and toss to combine
Basil Pesto Drizzle
- Combine yoghurt, pesto and lemon juice in blender jug, blitz to combine
Notes
- I use the basil pesto in the fridge section at Aldi (it is a dip). I love it and find it very versatile which gives me a lot of options
Marisa says
Love how yo make the salad so much more satisfying!
Adrianne says
Thanks Marisa!
Mike Hultquist says
This is a great recipe. The chicken turned out so crispy, and the dressing...droolz. Delicious!
Adrianne says
Awesome, thanks Mike, glad you like it!!
Pam Greer says
I agree, it looks like this salad is worth a little bit of extra work! And, those eggs are cooked perfectly!
Adrianne says
Thanks Pam, got to love a boiled egg every now and then!