Today I’m bringing you an easy salad recipe! I’ve made it two or three times in the last few weeks, and it has not disappointed. I got the inspiration for this recipe here, but of course changed a few things up as I saw fit. This recipe is quick, with minimal clean up, and makes very tasty leftovers!
Easy Chicken Caesar Salad
Prep Time: 15 minutes Cook Time: 20 minutes
Total Time: less than 40 minutes Servings: 3-4
- 1.5 pounds chicken tenders (or chicken cut of your choice)
- 1-ish cup of your favorite Caesar dressing
- 2-ish cups panko/bread crumbs
- 1-ish cup Parmesan cheese, finely grated preferred (and more for the actual salad)
- Croutons (the more, the better here)
- 1 large head of Romaine lettuce (or salad mix of your choice)
- 1 lemon, zest and juice*
- Salt to taste
- Preheat oven to 450 degrees F.
- Line a baking sheet with aluminum foil, and spray with cooking spray.
- Get out two bowls. Pour a layer of dressing into one and add the breadcrumbs, Parmesan, salt, and lemon zest to the other.
- Wash and trim your chicken tenders.
- Using a fork or tongs, dredge the tenders through the dressing then roll in the bread crumb/cheese mixture. Place on baking sheet.
- Add more dressing and bread crumbs/Parmesan to your bowls as necessary. (This is why the amounts of the ingredients above are merely guidelines!)
- Pop the tenders into the oven for 15-20 minutes.
- After 20 minutes, remove the chicken to let rest. Prepare your dry salad ingredients (lettuce, Parmesan, croutons). Add 2-3 tenders and dressing on top and enjoy!
Caroline’s Tips and Tricks:
- I like using chicken tenders because it’s less work. You don’t have to slice or pound down. Just adjust your cooking time if you use bigger/thicker pieces.
- As you’ll see below, the dressing I used is actually Tessemae’s Creamy Ranch (i.e. not Caesar dressing). This dressing tastes AMAZING, and I want to use it on every salad I ever eat for the rest of my life. And the best part is… it’s Whole 30 complaint! I could eat it with a spoon.
- You can find Tessemae’s dressings in the pre-sliced fruits/veggies section in the produce aisle at the grocery store. I’ve bought it at Whole Foods and Kroger!
- *About the lemon zest and juice mentioned in the ingredients list: I don’t have a citrus zester, and zest is something you can’t really wing without the proper tool. So I decided to forego (forewent?) the zest and added lemon juice to the dressing bowl. Then another time I made this recipe, I didn’t have a lemon so just went without it. And honestly I couldn’t tell a difference, so I probably won’t stress over a dumb lemon the next time I make this.
- I haven’t measured exact amounts of dressing, bread crumbs, Parmesan, zest, or salt at all. I just dump the ingredients in their respective bowls and add when they’re empty. This also decreases the amount of items to wash when you clean up. #winwin
- I used a Dole Caesar Salad Kit at one point, and really liked its convenience. It included lettuce, dressing, Parmesan, and croutons. It was only for two servings though, and I didn’t use this dressing at all. I think I’ll just get all of the ingredients separately from here on out.
- I’ve also added a nuts trail mix to this salad a few times, and it’s a great topper!
Let me know if you try it! Did you use lemon? How vital was it?