Crispy Chicken Caesar Salad
This Crispy Chicken Caesar Salad is a healthy, high-protein twist on the classic! Made with a creamy Greek yogurt Caesar dressing and crispy panko-crusted chicken, it’s a family favorite that can be pan-fried in avocado oil or air fried for a lighter option. Perfect for busy weeknights or meal prep.
Ingredients
- Dressing Ingredients
Dressing Ingredients
- ¾ cup plain Greek yogurt Oikos Pro recommended
- 3 tbsp grated Parmesan cheese
- 1 ½ tbsp olive oil
- 3 tsp Dijon mustard more for extra tang
- 1 ½ tbsp fresh lemon juice
- 1 ½ tsp Worcestershire sauce
- 1 –3 garlic cloves minced
- Salt + cracked black pepper to taste
- Salad Ingredients
- 6 –8 cups chopped romaine lettuce
- ½ cup shaved Parmesan cheese
- 1 cup croutons
Crispy Chicken Ingredients
- 1 lb chicken breast (2 breast) sliced into cutlets to make 4 halves- use a meat mallet to pound them out.
- ½ cup gluten-free flour (season with salt, pepper, garlic) or all-purpose
- 2 eggs whisked
- 1-2 cups seasoned panko bread crumbs
- 1/2 cup avocado oil for pan fry OR use air fryer
Let's Make It
- Make the Dressing – In a small bowl, whisk together Greek yogurt, Parmesan, olive oil, Dijon, lemon juice, Worcestershire, garlic, salt + pepper. Chill until ready to use.
- Prepare the Chicken – Dredge each chicken cutlet in flour, dip into eggs, then coat with seasoned panko.
- Pan fry: Heat avocado oil in a skillet over medium heat. Cook chicken until golden and crispy on both sides (about 3–4 min/side).
- Air fry: Spray air fryer basket lightly with oil. Cook chicken at 400°F for 10–12 minutes, flipping halfway.
- Assemble Salad – Toss romaine, with dressing and parmesan. Top with sliced crispy chicken and more shaved Parmesan.
- Serve – Finish with extra cracked black pepper and a squeeze of lemon.