Crispy chicken caesar salad is one of my favorite weekday lunches, and honestly? It’s hearty enough to pull double-duty as dinner. This version has it all—ultra crispy chicken, crunchy romaine, garlicky homemade croutons, and a creamy dressing that hits every salty, savory note just right. It’s also great for meal prep and customizable for dairy-free or gluten-free eaters.
Why You’ll Love This Recipe
There’s something timeless about a Caesar salad, but this version takes it up a notch with juicy, golden brown chicken cutlets that are air fried to perfection. The dressing is rich and tangy, made with a base of mayonnaise, parmesan cheese, and a touch of anchovy for that classic umami kick. Toss it all together with crisp romaine and fresh-grated parmesan, and every bite feels like a forkful of something way more indulgent than your average salad.
The crispy chicken locks in so much flavor and texture, and if you’ve ever had a Caesar salad that felt like more of a side dish than a main, this one will change your mind. It’s meal-prep friendly, totally satisfying, and naturally gluten-free if you use the right flour and breadcrumbs. Plus, it’s a great way to use up that day-old sourdough.
Air fryer chicken tenders are another favorite of mine, and this method borrows the same principles for juicy results with a crispy coating. If you’re looking for a flavorful twist on salad, this is right up there with my Mediterranean chicken salad.
Ingredients You’ll Need
- Croutons – Cubed sourdough bread (or ciabatta or French bread) tossed with olive oil, garlic powder, and sea salt then baked until golden brown. Day-old bread works best for crunch.
- Chicken Breast – Thinly sliced chicken cutlets are dredged and coated in breadcrumbs seasoned with Italian herbs.
- Breadcrumbs – Use gluten-free breadcrumbs or pork panko to keep the recipe gluten-free.
- Egg + Flour – The standard breading combo to help everything stick and crisp up.
- Romaine Lettuce – Fresh, chopped romaine offers the classic Caesar crunch and acts as the base.
- Parmesan Cheese – Adds saltiness and umami to both the dressing and as garnish. Use grated in the dressing, and shaved or grated on top.
- Dressing – A creamy dressing made from mayo, anchovy, dijon, garlic, lemon juice, olive oil, and a little Worcestershire sauce. Add nutritional yeast for depth or dairy-free swaps if needed.
- Lemon Wedge – Optional for serving, but a final squeeze brightens the whole plate.
How to Make This Crispy Chicken Caesar Salad
Step 1: Preheat oven to 350°F. Add cubed bread to a baking sheet and drizzle with olive oil, garlic powder, and sea salt. Toss well and bake for 12–17 minutes until golden brown and crispy.
Step 2: Preheat air fryer to 400°F. In a large bowl, toss chicken cutlets with gluten-free flour, black pepper, and salt.
Step 3: In one shallow bowl, whisk the egg. In a second bowl, stir together breadcrumbs and Italian seasoning.
Step 4: Dredge each chicken piece in egg, then press into breadcrumb mixture to coat. Spray the air fryer basket with cooking spray and arrange chicken in a single layer. Cook for 12–14 minutes, flipping halfway, until crispy and cooked through.
Step 5: Meanwhile, whisk together dressing ingredients in a large bowl (or small bowl if storing dressing separately).
Step 6: Add romaine to the dressing and toss to coat evenly.
Step 7: Slice chicken into bite-sized pieces.
Step 8: Divide dressed salad into bowls. Top with crispy chicken, homemade croutons, extra parmesan, and a lemon wedge if desired.
Recipe Tips & Variations
- Pan Fry Option: Don’t have an air fryer? Heat a thin layer of neutral oil in a skillet over medium heat. Pan fry chicken for 3–4 minutes per side until crispy and golden. Cool on a wire rack.
- Make Ahead: Store romaine, dressing, croutons, and chicken in separate airtight containers in the fridge. Reheat chicken in the air fryer at 375°F for 5 minutes or bake at 400°F for 10–15 minutes to restore crispiness.
- Swap Ideas: Sub nutritional yeast for parmesan in the dressing for a dairy-free version. You can also use kale instead of romaine for a different texture.
Recipe FAQs
Yes! Swap the parmesan for nutritional yeast and use a dairy-free mayo in the dressing.
Store it separately in an airtight container. Reheat in the oven or air fryer to bring back that crunch.
It’s traditional, but you can reduce it to ½ tsp or skip it entirely and add more Worcestershire for that briny flavor.
Absolutely. Just keep the components separate until ready to eat and it stays fresh for up to 3 days.
This crispy chicken Caesar salad brings all the textures and flavors you crave—crunchy, creamy, savory, and satisfying. Whether you’re making it for a weeknight dinner or prepping ahead for the week, it’s a versatile, high-protein favorite you’ll want on repeat.
More Delicious Recipes
- Air Fryer Chicken Tenders
- Whole30 Caesar Dressing
- Easy Dairy Free Ranch Dressing
- Chinese Chicken Salad
If you make this recipe, please leave me a star rating and comment below! I love to hear your thoughts and feedback. Follow me on social media Instagram, Facebook, and Pinterest for even more delicious recipes!
Crispy Chicken Caesar Salad with Homemade Croutons
Video
Ingredients
Croutons
- 4 cups cubed bread can use gluten free
- 3 tbsp extra virgin olive oil
- 1 tsp garlic powder
- 1/2 tsp sea salt
Crispy Chicken
- 4 chicken cutlets 1 lb total
- 2 tbsp gluten free all-purpose flour or regular all purpose flour
- Salt and pepper to taste
- 1 large egg
- 1¼ cup breadcrumbs can use gluten free breadcrumbs or pork panko
- 2 tsp Italian seasoning
Caesar Dressing
- 1/4 cup mayonnaise
- 2 tbsp olive oil
- 2 anchovy fillets or 1 tsp anchovy paste
- 3 tbsp grated parmesan
- 1 garlic clove minced
- 1 tbsp lemon juice
- 2 tsp dijon mustard
- 1/2 tsp worcestershire sauce I used this gluten free one
- Salt and pepper to taste
Salad
- 2 large heads romaine chopped
- Grated or shaved parmesan for garnish
Instructions
- Preheat the oven to 350 degrees F. Add cubed bread to a baking tray, and drizzle with olive oil, garlic powder, and sea salt. Toss to coat evenly. Bake for 12-17 minutes until lightly browned and crispy.4 cups cubed bread, 3 tbsp extra virgin olive oil, 1 tsp garlic powder, 1/2 tsp sea salt
- While the bread cubes are baking, preheat the air fryer to 400 degrees (See Notes for pan frying option). Add chicken cutlets to a bowl, and sprinkle with flour, salt, and pepper. Toss to coat evenly.4 chicken cutlets, 2 tbsp gluten free all-purpose flour, Salt and pepper
- In a shallow bowl, whisk the egg. In another shallow bowl, whisk together breadcrumbs and Italian seasoning. Dredge each chicken cutlet in the egg wash, then coat in breadcrumbs evenly.1 large egg, 1¼ cup breadcrumbs, 2 tsp Italian seasoning
- Spray the air fryer tray or basket with cooking spray. Place down breaded chicken in a single layer then cook in the air fryer for 12-14 minutes until cooked through and crispy, flipping halfway through.
- While croutons and chicken are cooking, add all ingredients for the dressing in a large mixing bowl and whisk to combine. (You can also do this in a small bowl if you don't want to use all the dressing.)1/4 cup mayonnaise, 2 tbsp olive oil, 2 anchovy fillets, 3 tbsp grated parmesan, 1 garlic clove, 1 tbsp lemon juice, 2 tsp dijon mustard, 1/2 tsp worcestershire sauce, Salt and pepper
- Add romaine lettuce to the bowl and toss to coat evenly.2 large heads romaine
- Cut the chicken into thin, bite-sized slices.
- Divide the tossed romaine into 4 salad bowls or plates. Top with sliced chicken and croutons. Sprinkle with more parmesan if you wish. Enjoy!Grated or shaved parmesan
Notes
- Pan Fry Option: Don’t have an air fryer? Heat a thin layer of neutral oil in a skillet over medium heat. Pan fry chicken for 3–4 minutes per side until crispy and golden. Cool on a wire rack.
- Make Ahead: Store romaine, dressing, croutons, and chicken in separate airtight containers in the fridge. Reheat chicken in the air fryer at 375°F for 5 minutes or bake at 400°F for 10–15 minutes to restore crispiness.
- Swap Ideas: Sub nutritional yeast for parmesan in the dressing for a dairy-free version. You can also use kale instead of romaine for a different texture.
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