Caesar salad is David’s FAVORITE salad, so I was determined to make him the best homemade version he’s ever had. I can confidently say I’ve been successful! This salad has everything that makes a Caesar great, but taken up a notch — crispy golden chicken, creamy homemade Caesar dressing, lots of parmesan cheese, crunchy homemade croutons, and fried capers (trust me, you don’t want to skip those).
The combination of textures is what really makes this salad special. The crispy chicken and croutons add the perfect crunch, while the dressing brings that classic creamy, garlicky flavor. And the fried capers add the best little salty bite that takes this salad from good to restaurant-level good.
Once you start making your own salad dressing, it’s honestly hard to go back. Not only does it taste so much better than store-bought, but it also frees up a surprising amount of fridge space — no more collecting ten different half-used dressing bottles in the door of your fridge. It might take a few extra minutes to make, but I promise it’s worth it.
This salad is especially perfect as we head into spring. It’s fresh and bright but still hearty enough to be a full meal thanks to the crispy chicken.
Don’t Skip the Fried Capers!!
Trust me when I say you don’t want to skip the fried capers. They add a light crunch and the best salty kick that really elevates the whole salad. I always make extra because they’re my favorite part.
One little tip: make sure you dry the capers really well before frying them. If they’re still wet, they can pop a bit in the oil. When they’re properly dried, they fry up quickly and get perfectly crispy.
Crispy Chicken Tip:
The crispy chicken in this recipe is actually made the same way I make my chicken katsu (another one of David’s top 5 favorites), just with a different delivery. The seasoned panko breadcrumbs create the perfect crunchy coating, and it pairs so well with the creamy Caesar dressing.
If you really want to take this salad over the top, serve it with homemade croutons — according to David, that’s what officially makes this a 10/10 and a spot into the top 5 (maybe even #1 for him).
Crispy Chicken Caesar Salad
Ingredients
Method
- In a medium bowl, add the mayonnaise, Dijon mustard, garlic, Worcestershire sauce, and lemon juice.
- Whisk until smooth and well combined.
- Slowly whisk in the olive oil until the dressing becomes creamy and emulsified.
- Season with salt and freshly cracked black pepper.
- Taste and adjust with more lemon juice, salt, or pepper as needed.
- Place in fridge until ready to use.
- Chop the romaine lettuce into bite-sized pieces (about 1-1 1/2 inches).
- Rinse well and pat dry completely using clean towels or a salad spinner.
- Set aside while preparing the toppings.
- Heat about 1-2 inches of oil in a small pot over medium heat to 350℉
- Pat the capers dry with a paper towel to prevent splattering.
- Carefully add the capers to the hot oil.
- Fry for 1-2 minutes, or until they open up and become crispy and slightly golden.
- Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
- Pound the chicken tenders slightly so they are an even thickness.
- Pat dry with paper towels and season lightly with salt, pepper, garlic powder, and onion powder.
- Set up a dedgeing station:Bowl 1: flourBowl 2: beaten eggsBowl 3: panko breadcrumbs mixed with salt, pepper, garlic powder, and onion powder
- Cost each chicken tender in flour, then dip into the egg, and finally press into the seasoned panko until fully coated.
- Heat 1-2 inches of oil in a pot or a deep pan to 350℉
- Carefully place the chicken into the hot oil.
- Fry for 3-4 minutes per side, until golden brown and cooked through.
- The chicken should reach an internal temperature of 165℉
- Transfer to a paper towel-lined plate. If cooking in batches, place finished chicken on a baking sheet in a 200℉ oven to keep warm.
- In a large bowl, toss the chopped romaine with Caesar dressing (I like to resver a little dressing for drizzling on top later).
- Add grated parmesan cheese and toss gently.
- Sprinkle over the fried capers and croutons.
- Top with crispy chicken (I like to chop mine into pieces so it's easier to eat).
- Finish with extra parmesan and a drizzle of dressing if desired.
- Serve immediately and enjoy!
Notes
Dry your lettuce well
Make sure the romaine is completely dry before tossing with dressing. This keeps the dressing creamy instead of watery. Use a thermometer for frying Keeping the oil around 350°F helps the chicken cook evenly and keeps the breading crispy instead of greasy. Don’t overcrowd the panFry the chicken in batches so the oil temperature stays consistent and the chicken gets perfectly golden. Fried capers add the best crunch
They crisp up quickly and add a salty pop of flavor that really elevates the salad. Make it even better with homemade croutons
If you want to take this salad over the top, try it with homemade croutons. According to David, that’s what makes it a 10/10. Leftovers
Store the salad components separately. The chicken can be reheated in the oven or air fryer to bring back the crispiness.
This is my #1 favorite meal!!! Seriously the best.