Chicken Caesar Salad
A satisfying main-dish salad: breaded chicken breast fried until crisp, sliced over crunchy lettuce and parmesan, then dressed in a lighter Caesar made from yogurt, mustard, mayo, garlic and lemon.
Chicken Caesar salad is a home version of the famous salad, pairing breaded, fried-until-crisp chicken pieces with fresh lettuce and a creamy dressing of yogurt, mustard and parmesan. A complete dish that works as a light main course or a filling lunch.
How to Prepare
Season the chicken breasts with salt and black pepper.
Coat each piece in flour, then beaten egg, then breadcrumbs.
Fry in hot oil until golden and crispy on both sides, then slice.
Whisk together the yogurt, mustard, mayonnaise, crushed garlic, lemon juice and grated parmesan to make the dressing.
Toss the lettuce with the dressing, top with the sliced crispy chicken and a shower of parmesan, and serve.
Made it? Rate this recipe
Dress the lettuce just before serving so it stays crisp under the warm chicken.
Ingredient Swaps
The chicken can be grilled or air-fried instead of deep-fried for a lighter version. In the dressing, the mayonnaise can be left out and the yogurt increased for a lighter texture. Toasted bread croutons can also be added for extra crunch.
Common Questions
How do I get crispy chicken?
Coat the chicken in flour, then egg, then breadcrumbs, and fry it in hot oil until golden on both sides.
Can a lighter version be made?
Yes, grill the chicken or use an air fryer instead of traditional frying.
When do I add the dressing to the lettuce?
Just before serving so the lettuce stays crisp and does not wilt.
What sets this Caesar dressing apart?
It relies on yogurt, mustard and parmesan for a creamy texture and a balanced flavour.
Can it be served as a main course?
Yes, the chicken makes it a filling dish that works as a full meal.
More from the Kitchen
Pasta Salad
How to make Pasta Salad: A colourful, creamy pasta salad with carrot, peppers and corn in a tangy honey-mustard yogurt dressing.
Read Recipe
Potato Slaw Salad
How to make Potato Slaw Salad: Golden potato cubes over a creamy two-cabbage slaw with a ranch-sriracha dressing that disappears fast.
Read Recipe
Brown Lentil Salad
How to make Brown Lentil Salad: A hearty salad of boiled brown lentils with crisp vegetables, pomegranate and toasted bread in a cumin-lemon dressing.
Read Recipe
Grilled Vegetable Salad
How to make Grilled Vegetable Salad: Smoky grilled peppers, eggplant and tomato tossed with herbs, pomegranate and a tahini drizzle.
Read Recipe
Fattoush Salad
How to make Fattoush Salad: A crisp Levantine fattoush of fresh vegetables and herbs in a tangy sumac and pomegranate dressing.
Read Recipe
Armenian Tabbouleh (Eetch)
A tangy Armenian bulgur salad (eetch) bound with tomato and pepper paste, brightened with herbs, lemon and pomegranate molasses.
Read Recipe