Crispy Chicken Caesar Salad
Ingredients
Caesar Dressing
- 1 1/2 cups plain Greek yogurt
- 2 teaspoons Dijon mustard
- 1 lemon juiced
- 1 teaspoon capers
- 2 cloves garlic
- 1 cup fresh parmesan cheese grated
- Salt
- Pepper
Crispy Chicken
- 1/2 cup of Caesar dressing
- 1 1/2 lb boneless skinless chicken tenders
- 2 1/2 cups cornflakes cereal
- Oil spray
- To top/garnish: hot honey fresh thyme
Caesar Salad
- 2-3 heads romaine lettuce
- 2 cups cherry tomatoes
- Fresh parmesan cheese grated
Instructions
- Preheat the oven to 400 F. Line a large baking sheet with parchment paper.
- In a large blender or food processor, combine all of the Caesar dressing ingredients. Blend until smooth.
- Add the chicken tenders to large bowl. Add 1/2 cup of the Caesar dressing and toss to combine, until all of the chicken tenders are well coated.
- Add the cornflakes to a large Ziploc bag. Using your hands, crush the cornflakes until very fine pieces remain. Pour the crushed cornflakes into a shallow bowl.
- Using a fork, dip the chicken tenders into the crushed cornflakes, making sure to fully cover the chicken tenders in cornflakes. Once coated in the cornflakes, place each chicken tender on the lined baking sheet.
- Spray the chicken tenders generously with oil spray and bake in the preheated oven for 10 minutes. Flip the chicken tenders, spray again with oil spray, and cook for another 5 minutes or until an internal temperature of 165 F is reached. Let cool.
- While the chicken cools, prepare the salad. Roughly chop the lettuce and slice the cherry tomatoes in half. Add the lettuce and tomatoes to a large bowl and toss with the remaining Caesar salad (note: you may want to add the dressing slowly to ensure you don’t add too much). Top generously with freshly grated Parmesan cheese.
- Top the chicken tenders with a drizzle of hot honey and sprinkle of fresh thyme. Slice them into thin slices. Add the crispy chicken to the salad, top with more fresh Parmesan cheese and serve.