Chicken Caesar Salad Croissants
Chicken Caesar Salad Croissants
Ingredients
For the Chicken and Croissant Croutons
- 1 pound chicken breast tenders
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon salt, as needed
- 1/2 teaspoon black pepper, as needed
- 3 butter croissants, large
- 1 tablespoon olive oil
For the Caesar Dressing
- 2 cups mayonnaise
- 1/2 cup lemon juice, freshly squeezed
- 1/2 cup Parmesan cheese, finely grated
- 2 tablespoons anchovy paste
- 1 tablespoon Worcestershire sauce
- 2 tablespoons Dijon mustard
- 1 tablespoon garlic, minced
- 1 teaspoon black pepper
- 1/2 teaspoon salt, as needed
For the Salad Assembly
- 4 cups romaine lettuce, chopped
- 2 cups Parmesan cheese, grated
Instructions
- 1
Preheat your oven to 375°F. Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 375
- 2
Season the chicken breast tenders generously with 1 tablespoon garlic powder, 1 tablespoon onion powder, salt, and pepper to taste.
⏱️ 3 min
- 3
Heat a large non-stick pan over medium-high heat. Place the seasoned chicken tenders in the hot pan and cook for 4-6 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F). Remove from pan and dice into bite-sized pieces. Set aside.
⏱️ 12 min
- 4
Take one of the large butter croissants and cut it into bite-sized pieces. Place the chopped croissant pieces on the prepared baking sheet. Drizzle with 1 tablespoon olive oil and season with a pinch of black pepper. Toss to coat evenly. Bake for 8-10 minutes, or until crispy and golden brown. These are your croissant croutons. Set aside.
⏱️ 10 min•🌡️ 375
- 5
In a mixing bowl, combine all the dressing ingredients: 2 cups mayonnaise, 1/2 cup lemon juice, 1/2 cup finely grated Parmesan cheese, 2 tablespoons anchovy paste, 1 tablespoon Worcestershire sauce, 2 tablespoons Dijon mustard, 1 tablespoon minced garlic, and 1 teaspoon black pepper. Whisk until smooth and well combined. Taste and add salt as needed.
⏱️ 7 min
- 6
In a large mixing bowl, combine the 4 cups chopped romaine lettuce, the prepared crispy croissant croutons, and 2 cups grated Parmesan cheese. Add the diced cooked chicken breast tenders. Pour about 1 1/2 cups of the prepared Caesar dressing over the salad ingredients. Toss thoroughly until all ingredients are evenly coated.
⏱️ 5 min
- 7
Take the remaining two large butter croissants and cut each in half lengthwise through the middle, creating four croissant halves. Dip the cut side of each croissant half into the remaining Caesar dressing, ensuring a generous coating.
⏱️ 3 min
- 8
On a clean baking sheet lined with parchment paper, spread a layer of grated Parmesan cheese. Place a dressing-dipped croissant half onto the bed of grated Parmesan cheese, cut side down. Gently press and mold the grated Parmesan cheese around the bottom and sides of the croissant half to create a crispy Parmesan crust. Repeat for all four croissant halves.
⏱️ 5 min
- 9
Bake the Parmesan-crusted croissant halves in the preheated oven for 8-10 minutes, or until the Parmesan is crispy and golden brown. Remove from the oven and let cool slightly.
⏱️ 10 min•🌡️ 375
- 10
Once the Parmesan-crusted croissant bowls are ready, carefully fill each with a generous amount of the prepared Chicken Caesar Salad. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Caesar Salad Croissants
For the Chicken and Croissant Croutons
- 1 pound chicken breast tenders
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon salt, as needed
- 1/2 teaspoon black pepper, as needed
- 3 butter croissants, large
- 1 tablespoon olive oil
For the Caesar Dressing
- 2 cups mayonnaise
- 1/2 cup lemon juice, freshly squeezed
- 1/2 cup Parmesan cheese, finely grated
- 2 tablespoons anchovy paste
- 1 tablespoon Worcestershire sauce
- 2 tablespoons Dijon mustard
- 1 tablespoon garlic, minced
- 1 teaspoon black pepper
- 1/2 teaspoon salt, as needed
For the Salad Assembly
- 4 cups romaine lettuce, chopped
- 2 cups Parmesan cheese, grated
Instructions
- 1
Preheat your oven to 375°F. Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 375 - 2
Season the chicken breast tenders generously with 1 tablespoon garlic powder, 1 tablespoon onion powder, salt, and pepper to taste.
⏱️ 3 min - 3
Heat a large non-stick pan over medium-high heat. Place the seasoned chicken tenders in the hot pan and cook for 4-6 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F). Remove from pan and dice into bite-sized pieces. Set aside.
⏱️ 12 min - 4
Take one of the large butter croissants and cut it into bite-sized pieces. Place the chopped croissant pieces on the prepared baking sheet. Drizzle with 1 tablespoon olive oil and season with a pinch of black pepper. Toss to coat evenly. Bake for 8-10 minutes, or until crispy and golden brown. These are your croissant croutons. Set aside.
⏱️ 10 min•🌡️ 375 - 5
In a mixing bowl, combine all the dressing ingredients: 2 cups mayonnaise, 1/2 cup lemon juice, 1/2 cup finely grated Parmesan cheese, 2 tablespoons anchovy paste, 1 tablespoon Worcestershire sauce, 2 tablespoons Dijon mustard, 1 tablespoon minced garlic, and 1 teaspoon black pepper. Whisk until smooth and well combined. Taste and add salt as needed.
⏱️ 7 min - 6
In a large mixing bowl, combine the 4 cups chopped romaine lettuce, the prepared crispy croissant croutons, and 2 cups grated Parmesan cheese. Add the diced cooked chicken breast tenders. Pour about 1 1/2 cups of the prepared Caesar dressing over the salad ingredients. Toss thoroughly until all ingredients are evenly coated.
⏱️ 5 min - 7
Take the remaining two large butter croissants and cut each in half lengthwise through the middle, creating four croissant halves. Dip the cut side of each croissant half into the remaining Caesar dressing, ensuring a generous coating.
⏱️ 3 min - 8
On a clean baking sheet lined with parchment paper, spread a layer of grated Parmesan cheese. Place a dressing-dipped croissant half onto the bed of grated Parmesan cheese, cut side down. Gently press and mold the grated Parmesan cheese around the bottom and sides of the croissant half to create a crispy Parmesan crust. Repeat for all four croissant halves.
⏱️ 5 min - 9
Bake the Parmesan-crusted croissant halves in the preheated oven for 8-10 minutes, or until the Parmesan is crispy and golden brown. Remove from the oven and let cool slightly.
⏱️ 10 min•🌡️ 375 - 10
Once the Parmesan-crusted croissant bowls are ready, carefully fill each with a generous amount of the prepared Chicken Caesar Salad. Serve immediately.
⏱️ 2 min