Caesar salad on fried chicken

gluten free and easy

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The Classic Caesar Salad with Fried Chicken: A Perfect Match

Did you know that Caesar salad actually has its roots in Tijuana, Mexico? It was created by Caesar Cardini, an Italian-American chef, back in the 1920s. The story goes that he threw together some basic ingredients when supplies were low, and what came out of it was the Caesar salad we all know and love today.

Now, let’s talk about why pairing Caesar salad with fried chicken is pure genius. The crispy chicken adds a delicious crunch that perfectly balances the creamy, tangy dressing of the salad. It turns a simple salad into something heartier and more satisfying.

Tips for Making a Great Caesar Salad and Fried Chicken

• For the Caesar Salad: Don’t skip making a good dressing. It’s the heart of the salad! Parmesan is the key. Also, make sure to use fresh, crisp Romaine lettuce for the best texture.

• For the Fried Chicken: The key to perfect fried chicken is getting that crispy golden crust. Marinate your chicken well, coat it evenly in seasoned flour, and fry it until it’s golden brown and crunchy. Don’t rush it; let it cook through so it’s juicy on the inside.

Put it all together, and you’ve got a dish that’s not only delicious but also easy to make. Whether it’s for a quick lunch or a casual dinner, this combo is sure to hit the spot!

Yield 2

Author Thedashiway

Prep time

15 Min

Cook time

13 Min

Total time

28 Min

Print

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Caeser Salad on fried Chicken

The perfect combo that you need to try immerdiatly - Fried chicken or as we call it in germany: Schnitzel topped with a delicious and easy Caeser salad!

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Ingredients

Ingredients for the salad

• Green Salad (2 romaine lettuce)
• 2 tbsp Mayo
• 1/2 a Lemon
• 100 gramm of Parmesan
• 2-3 tbsp Vegan Joghurt
• 1-2 tbsp Apple cider vinegar
• 1/2 a tsp Salt
• 3-4 tbsp Olive Oil

For the Schnitzel

• 300-400 grams chicken breast, pounded thin
• 2-3 eggs, beaten
• Gluten-free bread crumbs (enough to coat)
• Corn starch (enough to coat)
• Salt (to taste)
• Oil for frying (vegetable or sunflower oil works well)

Instructions

Prepare the Salad

1. In a bowl, whisk together the mayo, vegan yogurt, lemon juice, apple cider vinegar, and salt.
2. Slowly drizzle in the olive oil while whisking until the dressing is smooth and creamy.
3. Add the grated Parmesan and mix well. Set aside.
4. In a large bowl, toss the chopped romaine lettuce with the Caesar dressing until evenly coated.
5. Set aside the salad to allow the flavors to meld.

Prepare the Schnitzel/Fried chicken

1. Season the chicken breasts with a pinch of salt on both sides.
2. Set up a breading station with three shallow dishes: one with corn starch, one with beaten eggs, and one with gluten-free bread crumbs.
3. Dip the chicken in the beaten eggs, making sure it’s fully coated
4. Dredge each chicken breast in corn starch, shaking off the excess.
5. Dip the chicken again in the beaten eggs, making sure it’s fully coated
6. Finally, press the chicken into the gluten-free bread crumbs, ensuring an even coating.
7. Heat the oil in a large frying pan over medium-high heat until it shimmers.
8. Carefully place the breaded chicken breasts in the pan and fry for about 3-4 minutes on each side, or until golden brown and cooked through.
9. Remove the schnitzels from the pan and place them on a paper towel-lined plate to drain any excess oil.
10. Place the schnitzels on serving plates.
11. Top each schnitzel with a generous portion of the Caesar salad.
12. Sprinkle a bit more grated Parmesan on top, if desired.

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