Crispy Chicken Caesar Salad with Homemade Croutons

Overhead view of crispy chicken Caesar salad with romaine, golden croutons, and sliced air-fried chicken on a white plate

Crispy Chicken Caesar Salad with Homemade Croutons

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.

Prep Time15

Cook Time30

Total Time45

Servings: servings

Calories: 723kcal

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

Video

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.

Nutrition