Crispy Chicken Caesar Pasta Salad
Crispy Chicken Caesar Pasta Salad
Ingredients
For the Crispy Chicken
- 1 chicken breast, halved lengthwise and pounded
- 1 teaspoon salt, or to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika powder
- 1 cup vegetable oil, for frying, or as needed
For the Breadcrumbs
- 2 cups panko bread crumbs
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon lemon zest
- 1 tablespoon dried basil
For the Egg Wash
- 2 eggs
- 1/3 cup water
For the Dry Batter
- 1 cup all-purpose flour
- 1/2 teaspoon salt, or to taste
- 1 teaspoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon smoked paprika powder
For the Caesar Dressing
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 2 cloves garlic, minced
- 2 teaspoons lemon juice, adjust to taste
- 2 tablespoons extra virgin olive oil
- 1/3 cup freshly grated Parmesan cheese
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon salt, or to taste
- 1 tablespoon water, 1 to 2 tablespoons, to thin out the sauce as needed
For the Salad Assembly
- 3/4 cup pasta, boiled, of choice
- 2 cups lettuce, washed and chopped
- 1 tablespoon extra virgin olive oil, 1 to 2 tablespoons
For Garnish
- 1/4 cup Parmesan cheese, freshly grated, as needed
- 1 teaspoon lemon juice, as needed
- 1/2 teaspoon black pepper, freshly ground, as needed
Instructions
- 1
Season the chicken breast with salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon black pepper, and 1 teaspoon smoked paprika powder. Set aside.
⏱️ 5 min
- 2
In a shallow bowl, crack the 2 eggs and add 1/3 cup water. Whisk until smooth to create the egg wash. Set aside.
⏱️ 2 min
- 3
In another shallow bowl, combine 1 cup all-purpose flour, 1/2 teaspoon salt, 1 teaspoon black pepper, 1 tablespoon garlic powder, 1 tablespoon onion powder, and 1 tablespoon smoked paprika powder. Mix well to create the dry batter.
⏱️ 3 min
- 4
In a separate shallow bowl, combine 2 cups panko bread crumbs, 1 tablespoon chopped fresh parsley, 1 tablespoon dried basil, and 1 tablespoon lemon zest. Mix well.
⏱️ 3 min
- 5
Dredge each seasoned chicken fillet first in the egg wash, ensuring it's fully coated. Then, transfer it to the dry flour mixture, pressing gently to adhere. Dip it back into the egg wash, and finally, coat it thoroughly in the bread crumb mixture, pressing firmly to ensure a good crust.
⏱️ 5 min
- 6
Heat 1 cup of vegetable oil in a large skillet or pan over medium heat. Once the oil is hot (around 350°F), carefully place the breaded chicken fillets in the pan. Fry for 4 to 5 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F). Remove from pan and let rest on a wire rack. Once slightly cooled, slice the chicken into strips.
⏱️ 10 min•🌡️ 350
- 7
While the chicken cooks, prepare the Caesar dressing. In a medium bowl, whisk together 1/2 cup mayonnaise, 1 tablespoon Dijon mustard, 1 tablespoon Worcestershire sauce, 2 minced garlic cloves, 2 teaspoons lemon juice, and 1/3 cup freshly grated Parmesan cheese. While continuously whisking, slowly drizzle in 2 tablespoons extra virgin olive oil until the mixture is smooth and creamy. Add 1 to 2 tablespoons of water as needed to reach your desired consistency. Season the dressing with 1/2 teaspoon salt and 1 teaspoon freshly ground black pepper to taste.
⏱️ 7 min
- 8
In a large mixing bowl, combine the 2 cups washed and chopped lettuce, and 3/4 cup boiled pasta. Add 1 to 2 tablespoons extra virgin olive oil and toss gently to coat.
⏱️ 3 min
- 9
Pour the prepared Caesar dressing over the lettuce and pasta mixture. Toss gently but thoroughly until all ingredients are evenly coated.
⏱️ 2 min
- 10
Divide the salad among serving plates. Top each serving with the sliced crispy chicken strips. Garnish with additional freshly grated Parmesan cheese, a squeeze of fresh lemon juice, and a sprinkle of freshly ground black pepper.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Chicken Caesar Pasta Salad
For the Crispy Chicken
- 1 chicken breast, halved lengthwise and pounded
- 1 teaspoon salt, or to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika powder
- 1 cup vegetable oil, for frying, or as needed
For the Breadcrumbs
- 2 cups panko bread crumbs
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon lemon zest
- 1 tablespoon dried basil
For the Egg Wash
- 2 eggs
- 1/3 cup water
For the Dry Batter
- 1 cup all-purpose flour
- 1/2 teaspoon salt, or to taste
- 1 teaspoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon smoked paprika powder
For the Caesar Dressing
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 2 cloves garlic, minced
- 2 teaspoons lemon juice, adjust to taste
- 2 tablespoons extra virgin olive oil
- 1/3 cup freshly grated Parmesan cheese
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon salt, or to taste
- 1 tablespoon water, 1 to 2 tablespoons, to thin out the sauce as needed
For the Salad Assembly
- 3/4 cup pasta, boiled, of choice
- 2 cups lettuce, washed and chopped
- 1 tablespoon extra virgin olive oil, 1 to 2 tablespoons
For Garnish
- 1/4 cup Parmesan cheese, freshly grated, as needed
- 1 teaspoon lemon juice, as needed
- 1/2 teaspoon black pepper, freshly ground, as needed
Instructions
- 1
Season the chicken breast with salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon black pepper, and 1 teaspoon smoked paprika powder. Set aside.
⏱️ 5 min - 2
In a shallow bowl, crack the 2 eggs and add 1/3 cup water. Whisk until smooth to create the egg wash. Set aside.
⏱️ 2 min - 3
In another shallow bowl, combine 1 cup all-purpose flour, 1/2 teaspoon salt, 1 teaspoon black pepper, 1 tablespoon garlic powder, 1 tablespoon onion powder, and 1 tablespoon smoked paprika powder. Mix well to create the dry batter.
⏱️ 3 min - 4
In a separate shallow bowl, combine 2 cups panko bread crumbs, 1 tablespoon chopped fresh parsley, 1 tablespoon dried basil, and 1 tablespoon lemon zest. Mix well.
⏱️ 3 min - 5
Dredge each seasoned chicken fillet first in the egg wash, ensuring it's fully coated. Then, transfer it to the dry flour mixture, pressing gently to adhere. Dip it back into the egg wash, and finally, coat it thoroughly in the bread crumb mixture, pressing firmly to ensure a good crust.
⏱️ 5 min - 6
Heat 1 cup of vegetable oil in a large skillet or pan over medium heat. Once the oil is hot (around 350°F), carefully place the breaded chicken fillets in the pan. Fry for 4 to 5 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F). Remove from pan and let rest on a wire rack. Once slightly cooled, slice the chicken into strips.
⏱️ 10 min•🌡️ 350 - 7
While the chicken cooks, prepare the Caesar dressing. In a medium bowl, whisk together 1/2 cup mayonnaise, 1 tablespoon Dijon mustard, 1 tablespoon Worcestershire sauce, 2 minced garlic cloves, 2 teaspoons lemon juice, and 1/3 cup freshly grated Parmesan cheese. While continuously whisking, slowly drizzle in 2 tablespoons extra virgin olive oil until the mixture is smooth and creamy. Add 1 to 2 tablespoons of water as needed to reach your desired consistency. Season the dressing with 1/2 teaspoon salt and 1 teaspoon freshly ground black pepper to taste.
⏱️ 7 min - 8
In a large mixing bowl, combine the 2 cups washed and chopped lettuce, and 3/4 cup boiled pasta. Add 1 to 2 tablespoons extra virgin olive oil and toss gently to coat.
⏱️ 3 min - 9
Pour the prepared Caesar dressing over the lettuce and pasta mixture. Toss gently but thoroughly until all ingredients are evenly coated.
⏱️ 2 min - 10
Divide the salad among serving plates. Top each serving with the sliced crispy chicken strips. Garnish with additional freshly grated Parmesan cheese, a squeeze of fresh lemon juice, and a sprinkle of freshly ground black pepper.
⏱️ 5 min