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Crispy Chicken Caesar Salad
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Nutrition Facts
Serving Size 295 g
(Approx. 6 Servings)
Amount Per Serving
Calories 640 Calories From Fat 400
% Daily Value*
Total Fat 45 g 69%
Saturated Fat 7 g 35%
Trans Fat 0.0 g
Cholesterol 85 mg 28%
Sodium 600 mg 25%
Total Carbohydrate 27 g 9%
Dietary Fiber 3 g 12%
Sugars 2 g
Protein 33 g
Vitamin A 180% • Iron 15%
Vitamin C 20% • Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Crispy Chicken Caesar Salad
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Prep Time
20 minutes
Cook Time
20 minutes
Total Time
40 minutes
Serves
6  People

Ingredients

Recipe makes 6 Servings

1/3 cup(s) canola oil, plus more as needed for frying
1 1/2 Lb chicken thighs
1 Tsp kosher salt, plus more as needed
1 Tsp cracked black pepper, plus more as needed
1 cup(s) cornstarch, plus more as needed for dredging
3 cloves of garlic, smashed
1 Tbsp Worcestershire sauce, plus more to taste
1 Tbsp Dijon mustard
1/2 cup(s) Parmesan cheese, plus more as needed for garnish
1/4 cup(s) lemon juice
3/4 cup(s) extra virgin olive oil
1 large head of romaine lettuce, roughly chopped
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Instructions

1
Place a large non-stick skillet over medium high heat. Add oil and allow to get hot. Season chicken liberally with salt and pepper. Dredge chicken in cornstarch and shake off excess.
2
Cook chicken in oil for about 4 to 6 minutes per side or until crispy and chicken is cooked through. Set aside to cool; meanwhile assemble salad.
3
In a blender add garlic, Worcestershire sauce, Dijon, Parmesan and lemon juice. Blend on high speed and slowly add olive oil until an emulsion forms.
4
To assemble, cut chicken into chunks, and toss romaine with enough dressing to coat.
5
Serve with crispy chicken over each salad, drizzle with more dressing and garnish with more Parmesan as desired.
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