Crispy Chicken Caesar Salad with High Protein Greek Yogurt Dressing

This crispy chicken Caesar salad is a delightful twist on the classic, featuring tender air-fried or baked chicken, fresh romaine, juicy grape tomatoes, and a…

Crispy Chicken Caesar Salad with High Protein Greek Yogurt Dressing FAQs

Can I use a different type of lettuce?

Yes, you can substitute romaine lettuce with other types like iceberg or mixed greens, but romaine provides the classic Caesar salad crunch.

Can I make the dressing ahead of time?

Yes, the dressing can be made up to 2 days in advance and stored in an airtight container in the refrigerator.

What can I use instead of panko breadcrumbs?

You can use regular breadcrumbs or crushed cornflakes as an alternative to panko breadcrumbs.

Is there a substitute for Worcestershire sauce?

You can use soy sauce or omit it if you prefer, but Worcestershire sauce adds a unique depth of flavor to the dressing.

How do I know when the chicken is cooked through?

The chicken is cooked when it reaches an internal temperature of 165°F and the juices run clear.

Crispy Chicken Caesar Salad with High Protein Greek Yogurt Dressing

This crispy chicken Caesar salad is a delightful twist on the classic, featuring tender air-fried or baked chicken, fresh romaine, juicy grape tomatoes, and a…

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Prep Time 20 minutes mins

Cook Time 18 minutes mins

Total Time 38 minutes mins

Servings: 4 servings

Course: Lunch

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 2 lb boneless skinless chicken breasts
• 1/2 cup flour
• 2 eggs beaten
• 1 cup panko breadcrumbs
• 1 dash garlic powder
• 1 dash paprika
• 1 dash salt
• 1 dash pepper
• 1 head romaine lettuce chopped
• 1 cup grape tomatoes halved
• 1/2 cup crushed croutons
• 1 dash fresh or grated Parmesan
• 1/2 cup plain Greek yogurt
• 2 cloves garlic grated
• 2 tbsp grated Parmesan
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• 1 dash salt
• 1 dash pepper
• 1 tbsp water (to thin if needed)

Method

 

Prepare the chicken:

1. Season the chicken breasts with salt, pepper, garlic powder, and paprika.
2. Dredge the chicken in flour, dip it in the beaten eggs, and coat it with panko breadcrumbs.
3. Air fry at 390°F for 15–18 minutes or bake at 400°F until crispy and cooked through. Let the chicken rest, then slice it.

Prepare the salad:

1. In a large bowl, toss the chopped romaine lettuce, grape tomatoes, and crushed croutons.

Make the dressing:

1. Whisk together the Greek yogurt, grated garlic, Parmesan, lemon juice, Dijon mustard, Worcestershire sauce, salt, and pepper until smooth and creamy. Add water to thin if needed.

Assemble the salad:

1. Add the sliced chicken to the salad and drizzle with the prepared dressing.

Notes

• For extra crispiness, spray the chicken with a light coat of cooking spray before air frying or baking.
• Adjust the consistency of the dressing by adding more or less water to suit your preference.
• Use freshly grated Parmesan for the best flavor in both the salad and dressing.
• If you don’t have an air fryer, baking the chicken is a great alternative for a healthier option.