Crunchy Chicken Caesar
"This recipe is from the Kosher Palette. It's really healthy and comes out delicious every time! An eye-catching way to present this dish is to toss the romaine with the dressing and place in the center of a large serving plate. Slice the chicken into 1-inch strips and place in the center of the greens and sprinkle with croûtons. Decorate the rim with halved or quartered yellow and red cherry tomatoes."
photo by teresas
- Ready In:
- 25mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 1 tablespoon Dijon mustard
- 1 tablespoon mayonnaise
- 4 boneless chicken breasts
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 1⁄2 cup crushed corn flakes
- 2 teaspoons olive oil
- 1 head romaine lettuce, torn into pieces
-
Caesar Dressing
- 1 garlic clove
- 1 lemon
- 2 tablespoons olive oil
- 1⁄3 cup chicken broth
- 2 teaspoons Dijon mustard
- 1 teaspoon steak sauce or 1 teaspoon Worcestershire sauce
- 1⁄2 teaspoon fresh coarse ground black pepper
directions
- Preheat oven to 400 degrees.
- Combine mustard and mayonnaise in a small bowl; set aside.
- Place chicken between 2 sheets of heavy-duty plastic wrap and flatten to an even thickness using a mean mallet. Sprinkle with salt and pepper, brush with mustard mixture.
- Cover chicken with corn flakes and place on a lightly greased baking sheet. Drizzle each piece of chicken with 1/2 tsp oil.
- Bake for 5-10 minutes on each side or until chicken is done. Cut chicken into strips.
- Caesar Dressing: Mash garlic in a wooden salad bowl with a spoon. Cut lemon in half and squeeze juice into bowl, mixing with garlic.
- Whisk in olive oil. Add broth, mustard, steak sauce, and pepper; whisk until well blended.
- Combine chicken, lettuce, and dressing in a large bowl, tossing well.
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Reviews
-
This is excellent! I also cut the recipe down to serve 2 and used only 1 chicken breast. Next time I plan to slice the chicken first. I think this would help crisp them up even more. I used store bought mixed greens and the Worcestershire sauce instead of the steak sauce. The dressing is shockingly good! Overall a wonderful dish. We enjoyed it for lunch. :) Thanks for posting. -
I reduced this down to two servings using only 1 b/s chicken breast and I also sprayed it with non-stick cooking spray instead of drizzling with oil. I cubed the breast after cooking, and placed the pieces over the top of the lettuce. This salad has great flavor with a nice crunch and combines perfectly with the dressing. Thanks for posting. -
I really loved this salad I made this with one chicken breast to serve me and my mother. I skipped the mayo and just used mustard to help the flakes stick. Also I used special K since thats what I had. Also I used PAM instead of using oil. The chicken had a wonderful crunch and crisp without having to deep fry. The dressing for this was devine. I def make again here. -
Well I just love chicken with crushed corn flakes and this was just extra delicious with the mayo & Dijon! The only change (and I am always changing recipes) is that I sliced the chicken before coating it and cooking it rather than after (so it made like chicken fingers). Yum! Thanks for posting, reviewed for spring 2007 PAC.
Tweaks
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This is excellent! I also cut the recipe down to serve 2 and used only 1 chicken breast. Next time I plan to slice the chicken first. I think this would help crisp them up even more. I used store bought mixed greens and the Worcestershire sauce instead of the steak sauce. The dressing is shockingly good! Overall a wonderful dish. We enjoyed it for lunch. :) Thanks for posting.
-
I reduced this down to two servings using only 1 b/s chicken breast and I also sprayed it with non-stick cooking spray instead of drizzling with oil. I cubed the breast after cooking, and placed the pieces over the top of the lettuce. This salad has great flavor with a nice crunch and combines perfectly with the dressing. Thanks for posting.
RECIPE SUBMITTED BY
I live in New York and have a wonderful husband and adorable 5 year old rambunctious boy. I work from home, which gives me plenty of time to practice new recipes (and of course, plenty of time to eat them, too!)
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