Buttermilk Chicken Caesar Salad
Elevate your weeknight dinner with this irresistible Buttermilk Chicken Caesar Salad—a modern twist on the classic favorite! Juicy chicken breasts are marinated in tangy buttermilk infused with garlic and paprika for maximum flavor and tenderness, then coated in a crispy breadcrumb crust before being baked or fried to golden perfection. Served atop a bed of crisp Romaine lettuce tossed in creamy Caesar dressing, crunchy croutons, and freshly grated Parmesan cheese, this salad is a satisfying blend of textures and bold flavors. Perfect as a hearty main dish or an elegant lunch, this recipe comes together in under an hour and is sure to impress both family and guests. Whether baked for a lighter option or fried for extra indulgence, this one is a guaranteed crowd-pleaser!
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Recipe Information
Ingredients
- 2 pieces chicken breasts
- 240 ml buttermilk
- 1 tsp garlic powder
- 1 tsp paprika
- 120 g all-purpose flour
- 120 g breadcrumbs
- 1 tsp salt
- 1 tsp black pepper
- 2 heads Romaine lettuce
- 120 ml Caesar dressing
- 60 g Parmesan cheese
- 100 g croutons
- 60 ml olive oil
Instructions
Place the chicken breasts between two sheets of plastic wrap and gently pound them with a meat mallet to ensure even thickness.
In a medium bowl, mix the buttermilk, garlic powder, paprika, 1/2 tsp of salt, and 1/2 tsp of black pepper. Submerge the chicken breasts in the buttermilk marinade and refrigerate for at least 1 hour (or overnight for extra flavor).
Preheat your oven to 200°C (400°F) or heat oil in a skillet over medium heat if frying the chicken.
In one shallow dish, mix the flour with a pinch of salt and pepper. In a second dish, place the breadcrumbs.
Remove the chicken from the buttermilk marinade, letting the excess buttermilk drip off. Dredge the chicken in the seasoned flour, then press it into the breadcrumbs to coat evenly.
If baking, place the breaded chicken on a baking sheet lined with parchment paper and drizzle with olive oil. Bake for 20-25 minutes, flipping halfway through, until the chicken is golden brown and cooked through (internal temperature of 75°C or 165°F). If frying, cook the chicken in olive oil over medium heat for about 5-7 minutes on each side until golden and cooked through.
While the chicken is cooking, wash and chop the Romaine lettuce into bite-sized pieces.
In a large salad bowl, toss the lettuce with the Caesar dressing, croutons, and grated Parmesan cheese.
Once the chicken is done, let it rest for 5 minutes before slicing it into strips.
Top the dressed salad with the sliced chicken. Sprinkle additional Parmesan cheese and croutons if desired.
Serve immediately and enjoy your Buttermilk Chicken Caesar Salad!
Nutrition Facts
Calories |
898 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.9 g | 59% | |
| Saturated Fat | 10.7 g | 54% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 109 mg | 36% | |
| Sodium | 1549 mg | 67% | |
| Total Carbohydrate | 75.7 g | 28% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 9.5 g | ||
| Protein | 48.9 g | 98% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 404 mg | 31% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 1040 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
