Description
It started with a cornflake panic. One “breadcrumb emergency” night turned into a forever favorite—juicy chicken strips wrapped in golden crunch, nestled into cool romaine, and kissed with Caesar dressing. This salad is my weeknight hero, my potluck showstopper, and the one dish my kids actually argue over. It’s quick, crowd-pleasing, and delivers that crispy-creamy perfection every time.
Ingredients
Crispy Chicken:
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2 chicken breasts, sliced into strips
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1 cup crushed cornflakes
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½ cup grated parmesan
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1 egg + 1 tbsp water
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½ tsp salt, ¼ tsp pepper, ¼ tsp garlic powder
Salad Base:
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4 cups chopped romaine hearts
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¼ cup Caesar dressing
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½ cup croutons
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Extra parmesan for topping
Instructions
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Prep Chicken – Slice breasts into strips. Dip in whisked egg, then coat in cornflake-parmesan mix.
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Cook – Bake at 400°F (15–18 mins) or air fry at 390°F (10–12 mins), flipping halfway. Spritz with oil for max crunch!
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Toss Salad – Mix romaine with Caesar dressing just before serving.
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Assemble – Layer lettuce, croutons, hot chicken, and parmesan. Finish with cracked black pepper.
Notes
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Spice it up with chili powder in the crust.
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Swap Caesar for Greek yogurt dressing.
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Use leftover tenders in wraps or sandwiches!
- Prep Time: 10 mins
- Cook Time: 15–18 mins
Nutrition
- Calories: 520 per serving
- Fat: 30g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 38g