Crispy Chicken Caesar Salad Sandwich
Crispy Chicken Caesar Salad Sandwich
Ingredients
For the Crispy Chicken
- 2 boneless, skinless chicken breasts, about 1 1/2 pounds total, cut into 1-inch wide strips
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 cup all-purpose flour
- 2 large eggs, whisked
- 1 1/2 cups plain breadcrumbs
- 1/2 cup vegetable oil, for frying
For the Caesar Salad
- 6 cups romaine lettuce, chopped
- 1/2 cup Parmesan cheese, freshly grated
- 1 cup croutons
- 1/2 cup Caesar dressing, plus more for spreading
For Assembly
- 8 slices sandwich bread, your preferred type
Instructions
- 1
Prepare the chicken: Place the chicken strips in a medium bowl. Drizzle with 1 tablespoon of olive oil. Season with salt, black pepper, garlic powder, and paprika. Toss thoroughly until all chicken pieces are well coated.
⏱️ 5 min
- 2
Set up dredging stations: Prepare three separate shallow bowls or plates. In the first, place the all-purpose flour. In the second, place the 2 whisked eggs. In the third, place the plain breadcrumbs.
⏱️ 2 min
- 3
Coat the chicken: Take each chicken strip and dredge it first in the flour, ensuring it's fully coated. Shake off any excess flour. Then dip it into the whisked egg mixture, allowing any excess to drip off. Finally, coat it generously in the breadcrumbs, pressing gently to adhere the breadcrumbs to the chicken.
⏱️ 8 min
- 4
Cook the chicken: Heat 1/2 cup of vegetable oil in a large skillet over medium-high heat until shimmering. Carefully place the breaded chicken strips into the hot oil, ensuring not to overcrowd the pan (cook in batches if necessary). Fry for 3-4 minutes per side, or until golden brown, crispy, and cooked through (internal temperature reaches 165°F). Remove the cooked chicken to a plate lined with paper towels to drain excess oil.
⏱️ 10 min
- 5
Prepare the Caesar salad: In a large mixing bowl, combine the chopped romaine lettuce, grated Parmesan cheese, and croutons. Add 1/2 cup of Caesar dressing and toss until the salad is well coated.
⏱️ 5 min
- 6
Toast the bread: Toast the 8 slices of sandwich bread until golden brown and slightly crisp.
⏱️ 3 min - 7
Assemble the sandwiches: For each sandwich, spread a layer of Caesar dressing on one side of a toasted bread slice. Layer a generous amount of the prepared Caesar salad on top of the dressing. Place 2-3 crispy chicken strips over the salad. Add another layer of Caesar salad on top of the chicken. Cover with the second slice of toasted bread.
⏱️ 7 min
- 8
Serve: Cut each sandwich diagonally in half and serve immediately.
Kitchen Tools
Nutrition Facts (per serving)
Crispy Chicken Caesar Salad Sandwich
For the Crispy Chicken
- 2 boneless, skinless chicken breasts, about 1 1/2 pounds total, cut into 1-inch wide strips
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 cup all-purpose flour
- 2 large eggs, whisked
- 1 1/2 cups plain breadcrumbs
- 1/2 cup vegetable oil, for frying
For the Caesar Salad
- 6 cups romaine lettuce, chopped
- 1/2 cup Parmesan cheese, freshly grated
- 1 cup croutons
- 1/2 cup Caesar dressing, plus more for spreading
For Assembly
- 8 slices sandwich bread, your preferred type
Instructions
- 1
Prepare the chicken: Place the chicken strips in a medium bowl. Drizzle with 1 tablespoon of olive oil. Season with salt, black pepper, garlic powder, and paprika. Toss thoroughly until all chicken pieces are well coated.
⏱️ 5 min - 2
Set up dredging stations: Prepare three separate shallow bowls or plates. In the first, place the all-purpose flour. In the second, place the 2 whisked eggs. In the third, place the plain breadcrumbs.
⏱️ 2 min - 3
Coat the chicken: Take each chicken strip and dredge it first in the flour, ensuring it's fully coated. Shake off any excess flour. Then dip it into the whisked egg mixture, allowing any excess to drip off. Finally, coat it generously in the breadcrumbs, pressing gently to adhere the breadcrumbs to the chicken.
⏱️ 8 min - 4
Cook the chicken: Heat 1/2 cup of vegetable oil in a large skillet over medium-high heat until shimmering. Carefully place the breaded chicken strips into the hot oil, ensuring not to overcrowd the pan (cook in batches if necessary). Fry for 3-4 minutes per side, or until golden brown, crispy, and cooked through (internal temperature reaches 165°F). Remove the cooked chicken to a plate lined with paper towels to drain excess oil.
⏱️ 10 min - 5
Prepare the Caesar salad: In a large mixing bowl, combine the chopped romaine lettuce, grated Parmesan cheese, and croutons. Add 1/2 cup of Caesar dressing and toss until the salad is well coated.
⏱️ 5 min - 6
Toast the bread: Toast the 8 slices of sandwich bread until golden brown and slightly crisp.
⏱️ 3 min - 7
Assemble the sandwiches: For each sandwich, spread a layer of Caesar dressing on one side of a toasted bread slice. Layer a generous amount of the prepared Caesar salad on top of the dressing. Place 2-3 crispy chicken strips over the salad. Add another layer of Caesar salad on top of the chicken. Cover with the second slice of toasted bread.
⏱️ 7 min - 8
Serve: Cut each sandwich diagonally in half and serve immediately.