Crispy Chicken Caesar Salad
If you're craving a classic Caesar salad but want to keep things light and protein-packed, this Crispy Chicken Caesar Salad is your new go-to. Made with juicy, air-fried chicken that’s perfectly crispy and seasoned, and tossed with a creamy, homemade Caesar dressing that cuts down on calories—not taste—this version has half the fat of traditional recipes without sacrificing flavor. It’s a balanced, satisfying meal that proves healthy can still mean delicious.

Why You’ll Love This Crispy Chicken Caesar Salad
- Lighter Crispy Chicken – By using your own breading and cooking in an air fryer, you automically save calories and give this dish amazing flavor.
- Healthy But Satisfying – You still get the wonderful flavor of a crispy chicken caesar salad but without the guilt of overindulging!
- Quick & Easy – This dish only takes 20 minutes to make with very few steps!
Nutrients in this recipe
Protein – Did you know parmesan cheese is one of the highest protein cheeses? Plus the chicken breast and the Greek yogurt dressing bring the protein count to 68 grams per serving!
Vitamin K – Romaine is packed full of vitamin K. This dish provides over 100% of your daily needs!
Calcium – Not only is parmesan cheese high in protein, it's also one of the best cheese sources for calcium! One serving of this dish provides nearly half of your calcium requirements for the day.
The Ingredients:
- Chicken Breasts – You'll want 4 thinly sliced boneless, skinless chicken breasts
- Panko breadcrumbs – You can use any gluten free breadcrumbs and if you want more flavor, you can use the Italian flavored breadcrumbs.
- Parmesan cheese – I prefer freshly sliced parmesan cheese for this one. You just can't beat the sharp flavor!
- Seasonings – Italian seasoning, garlic powder, salt, and pepper
- Flour – I use plain all purpose flour, but again, you can use a gluten free flour alternative if needed
- Egg – You should only need 1 large beaten egg. For larger chicken breasts, you can beat 2 eggs if needed.
- Dressing - Using plain, non-fat Greek yogurt reduced the calories and fat in this recipe and is the MVP of the dressing. Add in lemon juice, Dijon mustard, Worcestershire sauce, garlic powder, salt and pepper
- Lettuce - I like romaine in this recipe for a nice crisp lettuce. Feel free to swap out with whatever you have on hand if you'd like!
How To Make Crispy Chicken Caesar Salad
(Full Recipe Below)
First, prepare a breading station. Combine the breading ingredients into one shallow dish. Place flour on a separate plate or dish and beat the egg in a separate dish.
Take each thin chicken breast and dip in the following order: flour, egg, Panko-Parmesan mixture.
Lightly spray each chicken breast with cooking spray. This will help them get nice and crispy. Place them in an air fryer being careful not to overlap them.
Cook at 375°F for 7 minutes per side, flipping halfway through, until golden and crispy and internal temp reaches 165 degrees Fahrenheit.
While the chicken is cooking, in a small bowl, whisk together the dressing ingredients and wash and chop 2 heads of romaine lettuce.
Divide the lettuce among 4 plates and sprinkle with parmesan cheese and the salad dressing. Top with the crispy chicken breast. Enjoy!
Recipe Tips & Variations
➡️ Make This a Wrap – this would be so delicious as a wrap or sandwich as well! If you're looking for extra carbohydrates or a more filling meal, this would be a great option.
➡️ Swap out the dressing – If you’re a big fan of Caesar dressing, feel free to swap out my homemade one with your favorite Caesar dressing! Just remember the nutrition facts will change. Most Caesar dressings are much high calorie and fat than this version.
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If you love this Crispy Chicken Caesar Salad, be sure to check these recipes out too!
Crispy Chicken Caesar Salad
Ingredients
Chicken
- 4 Thinly sliced chicken breasts
- 1 cup Panko breadcrumbs
- ⅓ cup Parmesan finely grated
- 1 teaspoon Italian seasoning
- 1 teaspoon Garlic powder
- ½ teaspoon Salt
- ¼ teaspoon Pepper
- ½ cup All purpose flour
- 1 Egg
Salad Dressing
- ¾ cup Plain non-fat greek yogurt
- 2 teaspoon Lemon juice freshly squeezed
- 1 teaspoon Dijon mustard
- ½ teaspoon Worcestershire sauce
- ½ teaspoon Garlic powder
- 1 serving Salt and pepper to taste
Salad
- 2 head Romaine lettuce
- ½ cup Parmesan cheese finely grated
Instructions
- In a shallow dish, combine panko breadcrumbs, ⅓ cup grated Parmesan, and the seasonings (Italian, garlic powder, salt, and pepper).
- In a second shallow dish, add all-purpose flour or a gluten free alternative.
- In a third dish, crack and beat 1 egg.
- Take each chicken cutlet and coat it in this order: Flour, Egg, Panko-Parmesan mixture.
- Lightly spray both sides of the breaded cutlets with cooking spray.
- Place cutlets in the air fryer, making sure they don’t overlap.
- Cook at 375°F for 7 minutes per side, flipping halfway through, until golden and crispy and internal temp reaches 165 degrees Fahrenheit.
- While the chicken is cooking, in a small bowl, whisk together the dressing ingredients: Greek yogurt, lemon juice, Dijon mustard, Worcestershire sauce and seasonings. Set aside.
- Next you'll assemble the salad: wash and chop 2 heads of romaine lettuce.
- Divide evenly among 4 plates.
- Sprinkle ¼ of the remaining grated Parmesan over each salad.
- Toss each salad with ¼ of the dressing.
- Place one crispy chicken cutlet on top of each salad.
- Serve immediately and enjoy!
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Notes
Nutrition
Nutrition Disclaimer:
Nutrition facts are estimates and may vary based on specific ingredients and brands used, as well as portion sizes. I calculate these values using my own ingredients and tools, but please treat them as a general guide—not a guarantee. For the most accurate results, consider using your own preferred nutrition calculator.
Can’t wait to make again!!