Chicken Caesar Salad
20—25 MinCrispy, herb-coated chicken strips top a bed of crunchy lettuce, homemade croutons, and Parmesan shavings, all tossed in a creamy, tangy Caesar dressing with a hint of garlic and anchovy. A fresh, flavorful twist on a classic favorite.
Ingredients 4 Portions
For chicken:
- 4 chicken breast cutlets (400 g)
- 1 PacketCrispy breading mix, cheese
- 3 tbspoil
For salad:
- 150 giceberg or romaine lettuce
- 30 gParmesan, shaved
- 1 small slice of stale bread
For the Caesar dressing:
- 100 gmayonnaise
- 1 tspDijon mustard
- 1 tbsplemon juice
- 2 anchovy fillets
- 1 garlic clove
- 20 ggrated Parmesan
- A few tbsp milk, as needed
- Pinch of salt and pepper
Preparation
- 1
Pour 500 ml of cold water into one bowl and the Kotányi coating mix into another. Dip each piece of chicken briefly in the water, then immediately coat in the Kotányi mix.
- 2
Preheat the air fryer for 1 minute at 200 °C. Arrange the chicken in the air fryer, brush with oil, and cook for 10 minutes. If it doesn’t all fit at once, cook in batches. Let the chicken cool slightly, then slice into strips.
- 3
Cut the bread into cubes and toast in a dry pan until crispy. Wash and slice the lettuce.
- 4
Finely chop the anchovies and garlic. In a bowl, combine mayonnaise, mustard, lemon juice, anchovies, garlic, Parmesan, milk, and salt and pepper to taste. Mix until smooth.
- 5
In a large bowl, toss the lettuce with croutons and dressing. Top with sliced chicken and Parmesan shavings.
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