Fried Chicken Crouton Caesar Salad Recipe By Tasty

CHICKEN CAESAR PASTA SALAD RECIPE BY TASTY

Steps:

• Boil water, add the pasta, and cook according to package instructions. Drain water, and let the pasta chill.
• Meanwhile, season each of the chicken breasts with 1 Tbsp. olive oil, salt, and pepper.
• Grill for six to eight minutes on each side. Cut the chicken into bite-size pieces.
• In a large bowl combine pasta, romaine lettuce, tomatoes, chicken, croutons, parmesan, and Caesar dressing. Toss gently.
• Nutrition Calories: 3059 Fat: 110 grams Carbs: 267 grams Fiber: 22 grams Sugars: 22 grams Protein: 242 grams
• Enjoy!

FRIED MEYER LEMON CEASAR SALAD RECIPE

Steps:

• Wash, dry, and thinly slice the lemons -- placing them on a large plate as you go. You should get about 8 slices per lemon, and they should be about 1/8-inch thick.
• Coat the bottom of a large sauté pan with olive oil, place it over medium-high heat. While the pan is preheating, sprinkle both sides of the lemon slices with salt, pepper and sugar. This should be a light sprinkling, but enough to season each slice well.
• Once the pan is very hot, add the lemon slices and sauté until the bottoms are golden brown, about 1 minute. Use a tiny spatula to gently flip the slices, and brown the other side, about 30 seconds. Place the sautéed lemons slices on a plate to cool. Set aside.
• Once cooled, cut each sautéd lemon slice into fourths -- you can stack a few at a time to do this. Set aside.
• In a small bowl, combine the anchovies, garlic, mustard, vinegar, lemon juice, and honey. Mix to blend. Gradually, pour in the oil, whisking all the while to blend it evenly. Season to taste with salt and pepper and set aside. (Here's How to Season to Taste.)
• In a large salad bowl, mix the lettuce with the Lemon-Garlic Croutons, Parmesan and the fried lemons.
• Just before you're ready to serve, toss the salad with the dressing.

CRISPY CHICKEN CAESAR SALAD

Steps:

• Place all dressing ingredients in a bowl and whisk well. Store in the fridge until you finish the remainder of the salad.
• Wash and clean the romaine lettuce well. Place on a rack or kitchen towel to dry while you prepare the chicken.
• To prepare the chicken, clean off all filmy skin from the chicken. In one bowl, whisk together the egg, garlic, lemon juice, salt and black pepper. Place in the chicken strip and coat well.
• In another bowl, mix together the crust ingredients. Dip in each strip seperately to coat very well and line them on a non-stick sheet pan (or use parchment paper).
• Spray generously with avocado oil and bake in a pre-heated 400 degree oven for 10 minutes. Flip over, spray and bake the other side for another 10 minutes.
• Remove from the oven and let them cool before cutting them into smaller pieces.
• Cut the romaine lettuce and place in a bowl. Toss with half of the dressing.
• In a large dish, place the romaine lettuce on the bottom. Then add the chicken and croutons. Pour over some extra dressing if needed and top with shaved parmesan cheese.
• If you have leftover dressing, save in the fridge for later use. Can last up to 2-3 days.

CAJUN AIR FRYER CRISPY CHICKEN CAESAR SALAD RECIPE

Steps:

• Add the chicken tenders to a bowl then mix with 2 x tablespoon of the Cajun seasoning and 1 x tablespoon of salt.
• Then prepare another two bowls, 1 with the egg whisked and another with the combined flour, remaining 2 x tablespoons of Cajun seasoning, ½ black pepper and 1 x tablespoon of salt.
• Dip the seasoned chicken into the egg mixture, then place into the seasoned flour and shake off the excess before placing into the air fryer basket. You might need to do this in batches depending on the size of your air fryer.
• Spray the chicken tenders with a generous amount of oil whilst in the basket Air Fry for 10 - 12 minutes at 180◦C / 350◦F, flip over at 6 minutes and spray again with oil as there will be some flour patches on the chicken. Once cooked remove from the basket and set aside.
• Whilst the chicken is cooking add the dressing ingredients into a food processor, blend until smooth. You may need to stop midway to scrape down the sides with a specular to ensure all the ingredients are blended into a smooth sauce.
• Assemble the salad by mixing some of the Caesar dressing with the chopped lettuce in a large bowl. Add croutons and sliced pieces of the air fried crispy Cajun chicken tenders! You can add extra shavings of parmesans cheese to the salad.

CREOLE CAESAR SALAD WITH CORN BREAD CROUTONS

Steps:

• For the salad:
• Place half the fried okra in a large bowl and add the romaine, corn, corn bread, tomatoes, cucumber, and onion. Add the dressing and toss until well coated.
• Divide the salad among six serving plates and top evenly with the remaining okra. Serve immediately.
• For the Creole Caesar dressing:
• In a small saucepan, combine the oil, garlic, and onion. Cook over low heat until the garlic and onion are golden and tender, about 15 minutes. Using a slotted spoon, transfer the garlic and onion to a food processor; reserve the oil.
• Add the vinegar, bell pepper, celery, sugar, cayenne, mayonnaise, Parmesan, and a pinch each of salt and black pepper to the food processor. Pulse until smooth. With the machine running, add the oil in a thin stream and process until emulsified. Taste and season with salt and pepper. Use immediately or store in an airtight container in the refrigerator for up to 1 week.

FRIED CHICKEN CROUTON CAESAR SALAD RECIPE BY TASTY

Steps:

• Make the Caesar dressing: In a blender or food processor, combine the anchovies, egg yolk, Dijon mustard, McCormick® Garlic Powder, lemon juice, and canola oil. Blend until combined with a consistency similar to mayonnaise. Add the Parmesan, salt, and pepper to taste, and blend until smooth. Refrigerate until ready to use.
• Make the fried chicken: In a medium bowl, combine the flour, salt, McCormick® Garlic Powder, and McCormick® Paprika. In a separate medium bowl, whisk together the eggs and buttermilk.
• Pat the chicken thighs dry with a paper towel. Coat the chicken in the flour mixture, then the egg mixture, then again in the flour mixture.
• Heat ½ inch of canola oil in a large, heavy-bottomed pan over medium-high heat until shimmering. Working in batches to avoid overcrowding the pan, add the chicken thighs to the hot oil and fry until golden brown and crisp, 6-8 minutes per side. Transfer to a paper towel-lined plate to cool, then cut into 1-inch cubes.
• Make the salad: In a large bowl, gently toss together the Little Gem lettuce, tomatoes, and Caesar dressing. Garnish with fried chicken croutons and more Parmesan.
• Enjoy!