Crispy Chicken Caesar Salad with Homemade Croutons

Ingredients

• 1 loaf sourdough bread (Cut into bite-size cubes)
• 3 tbsp extra virgin olive oil (For the croutons)
• salt (For the croutons, to taste)
• black pepper (For the croutons, to taste)
• 1 tsp garlic (Freshly grated, or use garlic powder)
• 1 tbsp dried parsley
• 1 boneless chicken breast (Thinly sliced)
• salt (For seasoning the chicken, to taste)
• 1 tbsp black pepper (For seasoning the chicken)
• 1 tbsp garlic powder (For seasoning the chicken)
• 1 cup bread crumbs
• 2 eggs (Lightly whisked)
• oil (For shallow frying)
• 2 tbsp mayonnaise (For the Caesar dressing)
• 2 tbsp Parmesan cheese (Freshly grated; the method also calls this Parmigiano-Reggiano)
• 1 tbsp lime juice
• 1 tbsp Dijon mustard
• salt (For the dressing, to taste)
• 1 tsp black pepper (For the dressing)
• 2 tbsp extra virgin olive oil (For the dressing)
• 2 tbsp water (For the dressing)
• 1 tsp garlic (Fresh, grated; for the dressing)
• 1 cup romaine lettuce (For the salad)
• 0.5 cup cherry tomatoes (For the salad)
• Parmesan cheese (Shaved, for topping)
• black pepper (For topping, to taste)
• Caesar dressing (Prepared dressing, for drizzling)

Steps

1. 1

   Lightly whisk the 2 eggs in a small bowl. Place the breadcrumbs in a separate bowl.

2. 2

   Season the thinly sliced chicken breast with salt, black pepper, and garlic powder.

3. 3

   Toss each chicken piece in the whisked egg, then press it into the breadcrumbs so both sides are coated.

4. 4

   Shallow-fry the breaded chicken in oil over medium-low heat for 4–5 minutes per side, or until golden and fully cooked. Remove the chicken and set it aside.

5. 5

   Make the dressing by whisking the grated garlic, lime juice, Dijon mustard, mayonnaise, grated Parmesan, salt, black pepper, olive oil, and water together in a medium bowl until well combined.

6. 6

   Taste the dressing and adjust it to your liking.

7. 7

   Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper.

8. 8

   Season the cubed sourdough bread with olive oil, salt, black pepper, garlic or garlic powder, and dried parsley.

9. 9

   Spread the seasoned bread pieces evenly on the prepared baking sheet.

10. 10

    Bake the bread for 15–20 minutes, until the croutons are golden brown and crispy.

11. 11

    Remove the croutons from the oven and let them cool completely. Use them immediately or store them in an airtight container for up to 1 week.

12. 12

    In a large salad bowl, add the romaine lettuce and cherry tomatoes.

13. 13

    Top the salad with the croutons, crispy chicken, shaved Parmesan, and black pepper.

14. 14

    Drizzle with the Caesar dressing and serve.

Notes

The dressing keeps well in the refrigerator for about 1 week. Cooled croutons can be stored in an airtight container for up to 1 week. The source does not specify the amount of frying oil, the quantity of salad Parmesan or finishing black pepper, or a chicken internal temperature.

Nutrition per serving

• main
• salad
• chicken
• American
• fried
• baked
• high-protein
• meal-prep