Caesar salad with breaded chicken tender

A classic Caesar salad upgraded with crispy mild breaded chicken tender, crunchy homemade croutons, cherry tomatoes, and Parmesan flakes, all tied together with a rich anchovy Caesar dressing.

ingredients:

  • 1 head romaine lettuce
  • 1 Chef Patrick’s mild breaded chicken tender
  • 6 cherry tomatoes
  • 2 slices white bread
  • 50 g Parmesan flakes
  • oil or butter for frying

extras:

Caesar dressing with anchovies

  • 90 g anchovies
  • 50 g mustard
  • 4 egg yolks
  • salt and pepper to taste
  • 150 ml vegetable oil

preparation:

Lettuce

  • Wash and dry the romaine leaves.
  • Tear into bite-sized pieces.

Croutons

  • Cut bread into 1 cm cubes.
  • Heat a little olive oil or butter in a pan.
  • Fry the bread, stirring often, until golden and crispy.
  • Season with salt and dried garlic if desired.

Dressing

  • Place anchovies, mustard, egg yolks, salt, and pepper in a blender.
  • Blend until smooth.
  • On low speed, slowly pour in the oil until the mixture becomes thick and creamy.

Chicken tender

  • Deep-fry the breaded chicken tender at 180°C (355°F) for 5–6 minutes.
  • Drain on paper towels and slice.

Assembling the salad

  • Toss lettuce with 1 tbsp of dressing.
  • Transfer to a bowl, add croutons and halved cherry tomatoes.
  • Sprinkle with Parmesan flakes.
  • Top with sliced chicken tender.

Decoration

  • Drizzle with extra dressing.
  • Sprinkle with freshly ground black pepper.
  • Serve immediately so the croutons stay crunchy.

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