Crispy chicken Caesar salad – Caesar salad with crunchy chicken, croutons, diced avocado and a creamy Parmesan dressing. An extra-crunchy and truly delicious take on the classic Caesar salad.
Caesar salad with crispy chicken is a satisfying main-course salad that works for dinner or lunch – it is full of flavour, fresh, crunchy and juicy.
It takes only a few minutes longer to make than a classic Caesar salad – and the combination of crunchy chicken and creamy avocado is simply wonderful.
If you prefer the classic Caesar salad, you will find the recipe here.
Caesar salad with crispy chicken and avocado
Crispy chicken Caesar salad recipe – panko-crumbed chicken, crunchy croutons, avocado and a creamy Parmesan dressing.
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Ingredients
Panko-crumbed chicken
- 500 g chicken mini fillets
- 300 ml neutral-flavoured oil
- 100 g panko breadcrumbs
- 75 ml plain flour
- 1-2 eggs, beaten
- Salt and pepper
Dressing
- 2 egg yolks
- 1 clove garlic
- 40 g Parmesan
- 2 small anchovy fillets
- 2 tbsp freshly squeezed lemon juice
- 100 ml rapeseed oil
- 25 ml water – adjust the consistency, you may need a little more or less
- Salt and pepper
Croutons
- 1 ciabatta loaf or similar
- A little oil
- Seasonings – e.g. dried parsley and garlic powder
To serve
- 1 romaine lettuce, little gem or similar – I also like to add some iceberg or other crisp lettuce
- 2 avocados, diced
- Parmesan shavings for the top (optional)
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Method
Croutons
- Cut the bread into rough chunks and toss them with a little oil – about 2 tbsp.
- Spread them out on a baking tray lined with baking parchment and season with salt and any other seasoning you like.
- Bake the croutons in a preheated conventional oven (top and bottom heat) at 220°C for about 15 minutes, until crisp and golden.
Dressing
- Put the egg yolks in a mini chopper/blender with the garlic, anchovy fillets, Parmesan and lemon juice and blend until well combined.
- Add the oil a little at a time while blending – continue until all the oil has been used and you have a thick, creamy mayonnaise.
- Add the water, a little at a time, and keep blending until you reach the desired consistency – the dressing should be creamy and not too thin. Season to taste with salt and pepper.
Caesar salad with crispy chicken and avocado
- Trim the chicken fillets of any sinew and pat them dry with kitchen paper.
- Meanwhile, heat the oil in a frying pan over a medium heat – on my hob that is 5-6 out of 9.
- Put the beaten egg, the flour and the panko breadcrumbs in 3 shallow bowls. Season the flour with a little salt and pepper.
- Turn the chicken pieces in the flour, then in the beaten egg and finally in the panko breadcrumbs.
- Shallow-fry the pieces until cooked through and golden on both sides – about 3 minutes per side, depending on thickness. If they brown too quickly, turn the heat down a little so they have time to cook through properly.
- As they are done, transfer the chicken pieces to kitchen paper to drain.
- Tear the lettuce into rough pieces and divide it between the plates.
- Cut each piece of chicken into 2-3 pieces and tuck them in among the lettuce leaves.
- Top with the croutons, diced avocado, Parmesan shavings and dressing.
Nutrition
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Tusind tak Charlotte 🙂
Hvis man gerne vil købe dressingen istedet for at lave den selv, hvilken vil du så anbefale?
Hej Heidi
Tusind tak for din besked 🙂
Uha, jeg har faktisk kun selv prøvet en enkelt der var købt, – husker ikke mærket, men den var fra Kvickly, og den var altså ikke værd at skrive hjem om.
Så hvis du ikke ønsker at lave den selv, må mit bedste bud være at prøve dig frem, – kig evt. på ingredienslisten, så du sikrer dig den rent faktisk indeholder parmesan, som jo er en stor del af dressingen.
De bedste hilsner
Dianna