Crispy Chicken Romaine Salad
Elevate your lunch or dinner game with this irresistible Crispy Chicken Romaine Salad! Packed with flavor and texture, this wholesome recipe combines golden, perfectly breaded chicken—marinated in tangy buttermilk for maximum tenderness—with a crisp medley of fresh romaine lettuce, juicy cherry tomatoes, crunchy cucumbers, and zesty red onion. Tossed with creamy Caesar dressing and finished with crunchy croutons and a sprinkle of Parmesan cheese, this salad offers a satisfying balance of savory and refreshing flavors. Ready in just 40 minutes and bursting with protein and vibrant veggies, it's a hearty, crowd-pleasing option for any occasion. Perfect for meal preps, casual dinners, or entertaining guests, this flavor-packed salad is sure to impress!
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Recipe Information
Ingredients
- 2 pieces Boneless skinless chicken breasts
- 240 ml Buttermilk
- 2 teaspoons Salt
- 1 teaspoon Ground black pepper
- 1 teaspoon Garlic powder
- 120 grams All-purpose flour
- 120 grams Panko breadcrumbs
- 1 teaspoon Paprika
- 1 large Egg
- 120 ml Vegetable oil
- 1 head Romaine lettuce
- 200 grams Cherry tomatoes
- 1 medium Cucumber
- 1 small Red onion
- 100 grams Croutons
- 50 grams Grated Parmesan cheese
- 120 ml Caesar dressing
Instructions
Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness, about 1/2 inch thick.
In a bowl, combine buttermilk, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and garlic powder. Add the chicken breasts to the bowl, ensuring they are fully submerged in the marinade. Cover and refrigerate for 30 minutes (or up to 4 hours for extra tenderness).
In another bowl, mix the flour, paprika, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. In a second bowl, whisk the egg. In a third bowl, place the panko breadcrumbs.
Remove the chicken from the buttermilk marinade, letting the excess drip off. Dredge each piece in the flour mixture, then dip it into the egg, and finally coat it with panko breadcrumbs, pressing gently to adhere.
Heat the vegetable oil in a large skillet over medium heat. Once shimmering hot, add the breaded chicken and cook for 4-5 minutes per side, or until golden brown and the internal temperature reaches 75°C (165°F). Drain on a paper towel-lined plate.
While the chicken cools slightly, prepare the salad. Chop the romaine lettuce into bite-sized pieces and place in a large salad bowl.
Slice the cherry tomatoes in half, dice the cucumber, and thinly slice the red onion. Add them to the bowl along with the croutons and Parmesan cheese.
Slice the crispy chicken into strips or bite-sized pieces.
Toss the salad with Caesar dressing, ensuring even coverage. Divide the salad among plates and top with the sliced crispy chicken.
Serve immediately and enjoy your Crispy Chicken Romaine Salad!
Nutrition Facts
Calories |
925 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.0 g | 70% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 17.2 g | ||
| Cholesterol | 117 mg | 39% | |
| Sodium | 2059 mg | 90% | |
| Total Carbohydrate | 75.6 g | 27% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 8.3 g | ||
| Protein | 36.3 g | 73% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 303 mg | 23% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 807 mg | 17% | |
*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.
