Turn things deliciously upside down with this easy recipe for flipped chicken Caesar salad! All the same ingredients but a new take on your favorite entree salad.
This recipe for flipped chicken Caesar salad is my new chicken salad crush, and here’s why. You know how when you order a chicken Caesar salad and it comes with tons of the salad on the bottom and strips of chicken on the top, with tons of dressing and great big croutons? I love the taste of all those things, but to that arrangement I say NOPE.
Nope to the big croutons, nope to the lots and lots of dressing, and nope to the lettuce being the star of the show. So…I flipped it. The chicken is now a lovely whole golden sautéed chicken breast and the lettuce is the garnish. There is just the right amount of dressing, and the croutons are crispy little breadcrumbs, all covered in delectable shavings of parmesan cheese. It just goes to show you what can happen when you turn things upside down…let’s make it!And speaking of flipping, as part of my other wonderful job, this past weekend I got to spend some time with one of the few people on earth who has won some gold medals for her spectacular flips, as well as a whole lot of other things.
Not only is Laurie Hernandez an Olympic gold medalist and the winner of Dancing With The Stars, she is also one of the nicest people you ever want to meet. And, she is also the author of a fantastic new book called I GOT THIS, which is how I was lucky enough to hang out with her.
If you have a little one who loves gymnastics, or who would love to read about Laurie’s amazing journey, it’s one great book. They will flip for it! (See what I did there?)
And so going back to flipping my chicken Caesar, here’s the scoop. You start by putting all the dressing ingredients into a jar and shaking them up until they are all nice and mixed up. Next, whirl a couple of slices of bread into crumbs in your food processor and toast them up in a skillet until they are golden and crispy. Then you are going to sauté some floured chicken breasts until they are golden and crispy too. I have a golden and crispy theme going here.
After that, it is all about the assembly. I start by putting the chopped lettuce in a bowl and tossing it with a little of the dressing. Taste and if you want more dressing, add a little more and toss again. Toss and taste, toss and taste. You can always add more dressing but you can’t take it away, so this way you can get it just right.
Once the lettuce is dressed, put your golden and crispy chicken on a plate or platter, scatter the dressed lettuce on top, then top it with parmesan cheese. I like to take a hunk of parmesan (which I always have in my fridge thanks to my friend Alessandra who keeps me stocked in parmesan, and I love her forever for that) and run a vegetable peeler down the side of it to get nice curly strips. But you can also used grated parmesan and that will work just fine.
Last but not least, scatter those crispy breadcrumbs on top, and then serve it up!
I predict your lucky chicken Caesar salad eaters are going to flip!Print
For The Dressing
- 2 cloves garlic, minced
- 1 tablespoon mustard
- 1 tablespoon white vinegar
- 1/2 cup olive oil
- 2 tablespoons mayonnaise
- Juice from 1/2 lemon
- Pinch each of salt and pepper
For The Salad
- 2 slices bread
- 1 tablespoon olive oil
- 2 boneless chicken breast halves, pounded to 1/2 inch thickness
- 1/2 cup flour
- Salt and pepper
- 1 egg, beaten
- 2 tablespoons canola oil
- 2 tablespoons butter
- 1 small head romaine lettuce, chopped
- Parmesan cheese for garnish, either shaved slices or grated
- Place all dressing ingredients in a jar, close the lid tightly and shake until everything is well combined.
- Whirl the bread slices in a food processor until they are crumbs.
- Heat the olive oil over medium high heat in a large deep skillet. Add breadcrumbs and a pinch of salt and stir until they are golden and crispy. Pour the breadcrumbs into a small bowl.
- Put the flour in shallow bowl and stir in a pinch each of salt and pepper. Put the beaten egg in another bowl.
- Dip the chicken breasts into the flour, then the egg, then back into the flour.
- Put the canola oil and butter into the skillet and melt over medium high heat. Add the chicken and cook for 3-4 minutes per side.
- While the chicken is cooking, toss the chopped lettuce with the dressing, adding a little dressing to start and then increasing it to your taste.
- Place the chicken breasts on a platter or individual plates. Top with the lettuce, then the parmesan cheese, then a sprinkle of breadcrumbs.
Hi there! I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover. I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN! My kitchen is my happy place, and I want yours to be that place too. Let’s cook together!