Crispy Chicken Caesar Pasta Salad

Ingredients

• 1 chicken breast (Halved lengthwise and pounded)
• salt (To taste, for seasoning the chicken)
• 1 tsp garlic powder (For the chicken)
• 1 tsp onion powder (For the chicken)
• 1 tsp black pepper (For the chicken)
• 1 tsp smoked paprika (The source says “smoke paprika powder”)
• oil for frying (Amount not specified)
• 2 cup breadcrumbs (The method specifies panko breadcrumbs)
• 1 tbsp parsley (For the breadcrumb coating)
• 1 tbsp lemon zest (For the breadcrumb coating)
• 1 tbsp dried basil (For the breadcrumb coating)
• 2 eggs (For the egg wash)
• 0.333 cup water (For the egg wash)
• 1 cup all-purpose flour (For the dry batter)
• salt (To taste, for the dry batter)
• 1 tsp black pepper (For the dry batter)
• 1 tbsp garlic powder (For the dry batter)
• 1 tbsp onion powder (For the dry batter)
• 1 tbsp smoked paprika powder (For the dry batter)
• 0.5 cup mayonnaise (For the Caesar dressing)
• 1 tbsp Dijon mustard (For the Caesar dressing)
• 1 tbsp Worcestershire sauce (For the Caesar dressing)
• 2 cloves garlic (Minced)
• 2 tsp lemon juice (For the dressing; adjust to taste)
• 2 cup lettuce (Washed and chopped)
• 2 tbsp extra-virgin olive oil (For the Caesar dressing)
• 0.333 cup Parmesan cheese (Freshly grated; the source line appears to contain a typo (“1/3 cups lettuce freshly grated Parmesan cheese”))
• 1 tsp freshly ground black pepper (For the Caesar dressing)
• salt (To taste, for the Caesar dressing)
• 1 tbsp water (Use 1–2 tbsp to thin the dressing as needed)
• 0.75 cup boiled pasta (Pasta of choice)
• Parmesan cheese (For garnish)
• lemon juice (For garnish)
• salt and black pepper (To taste, for assembly)
• 1 tbsp extra-virgin olive oil (Use 1–2 tbsp for assembly)

Steps

1. 1

   Season the halved, pounded chicken breast with salt, garlic powder, onion powder, black pepper, and smoked paprika. Set it aside.

2. 2

   Crack the eggs into a bowl, add the water, and whisk until smooth. Set the egg wash aside.

3. 3

   In another bowl, mix the all-purpose flour, salt, black pepper, garlic powder, onion powder, and smoked paprika powder to make the dry batter.

4. 4

   In a separate bowl, combine the breadcrumbs, parsley, dried basil, and lemon zest.

5. 5

   Coat each seasoned chicken fillet in the egg wash, then dip it in the dry flour mixture, followed by the egg batter, and finally coat it thoroughly in the breadcrumb mixture.

6. 6

   Heat frying oil in a pan over medium heat.

7. 7

   Fry the coated chicken for 4–5 minutes per side, or until golden brown and cooked through. Slice the chicken into strips.

8. 8

   In a bowl, whisk together the mayonnaise, Dijon mustard, Worcestershire sauce, minced garlic, lemon juice, and grated Parmesan cheese.

9. 9

   While whisking continuously, drizzle in the extra-virgin olive oil until the dressing becomes smooth and creamy. Add 1–2 tablespoons of water as needed to thin it.

10. 10

    Season the Caesar dressing with salt and pepper to taste.

11. 11

    In a bowl, combine the lettuce, boiled pasta, and Parmesan cheese.

12. 12

    Add the extra-virgin olive oil and toss the lettuce and pasta mixture gently.

13. 13

    Add the Caesar dressing and mix until the salad is coated.

14. 14

    Plate the dressed pasta salad and top it with the crispy chicken strips.

15. 15

    Finish with Parmesan cheese, lemon juice, and black pepper. Add salt to taste and drizzle with 1–2 tablespoons of extra-virgin olive oil as specified for assembly.

Notes

The source does not specify the pasta type, exact frying-oil amount, or a target internal temperature for the chicken. The Caesar salad ingredient line appears to contain a typo; it was interpreted as 1/3 cup freshly grated Parmesan cheese. Use the longer end of the water range if the dressing is too thick.

Nutrition per serving

• main
• salad
• pasta
• chicken
• fried
• breaded
• family-friendly