This Crispy Chicken Caesar Salad is definitely one of my favorites. It’s such a classic dish that really doesn’t ever get old. You can add this to a wrap and take it on the go, or simply plate and enjoy as is. If you’re looking for something quick, easy but still delicious then this is for you. Also, did I mention the macros are awesome!? You’ll be surprised to learn the secret ingredient here is PORK RINDS!
If you want a quick look on how this is made, check out the recipe video here.
Packed with flavor, this Crispy Chicken Caesar Salad is not only delicious but also an excellent source of lean protein and healthy fats, making it perfect for anyone looking to fuel up after a workout or enjoy a satisfying meal. The crispy, golden chicken breasts coated in pork rinds give this classic salad a crunchy twist while keeping it low-carb. The creamy Caesar dressing, made from scratch with light mayo and freshly grated parmesan, adds richness without overloading on calories. You’ll never want to buy bottled caesar dressing again. It’s a well-balanced, nutrient-dense meal that will keep you full and energized, all while satisfying those Caesar salad cravings.
Crispy Chicken Caesar Salad
Helpful Kitchen Tools
Ingredients
Caesar Salad Dressing
- 4 cloves garlic
- 1 tbsp Dijon mustard
- 1 tbsp anchovy paste
- 2 tbsp Worcestershire sauce
- 1/3 cup freshly grated parmesean
- 1/3 cup light mayonnaise
Chicken Breasts
- 4 chicken breast
- 2.5 oz pork rinds
- 2 eggs
- 1 tbsp butter
- 3 heads romaine lettuce
- 2 lemons
Instructions
Caesar Salad Dressing
- Mince 4 cloves garlic
- In a large bowl, whisk together the minced garlic, 1 tbsp Dijon mustard, 1 tbsp anchovy paste, 2 tbsp Worcestershire sauce, 1/3 cup freshly grated parmesean and 1/3 cup light mayonnaise
- Set aside
Chicken Breasts
- Filet 4 chicken breast in half
- Tenderize the breasts with a fork or meat tenderizer
- Season both sides with salt and pepper
- Crush 2.5 oz pork rinds into fine crumbles and pour them onto a baking sheet
- In a seperate baking sheet, whisk 2 eggs. Season with salt and pepper
- Drench the chicken breasts in the egg mixture, then cover thoroughly with the fine pork rind crumbles
- In a frying pan over medium heat, add 1 tbsp butter
- Cook the chicken breasts on both sides, until the internal temperature reaches 165F
- Cut the chicken into bite-sized pieces
Assemble & Plate
- Cut 3 heads romaine lettuce into bite-sized pieces, and toss in the dressing
- Plate the Caesar salad with the chicken breast on top
- Top with freshly grated parmesean, a squeeze of lemon, and fresh cracked black pepper
