← Back to all recipes
(Non) Fried Chicken Caesar Salad**
20 mins
This recipe offers a healthier, oven-baked alternative to a classic fried chicken Caesar salad, perfect for those on a GLP-1 medication journey. By using crushed cornflakes for a crispy exterior and a rich, homemade Caesar dressing, you can enjoy all the crunch and flavor of a traditional favorite without the heavy grease.
Ingredients
- 2 chicken breasts, cut in half
- 2 cups of flour
- 3 eggs
- 5 cups of cornflakes, crushed
- Romaine lettuce
- Dressing: 1 cup mayo, 2 tbsp anchovy paste, 1 tbsp Dijon mustard, 1/2 cup Pecorino Romano cheese, 4 cloves of garlic, juice of one lemon, 1 tbsp Worcestershire sauce
- **Seasonings & Sauce:**
- Garlic powder
- Onion powder
- Chicken bouillon
- White pepper
- Smoked paprika
- Complete seasoning
- Ranch seasoning
Instructions
-
1
Season the chicken breasts with garlic powder, onion powder, chicken bouillon, white pepper, smoked paprika, complete seasoning, and ranch seasoning.
-
2
For these seasonings, start with a teaspoon of each and then add more as needed.
-
3
Prepare the coating by seasoning the 2 cups of flour with the same blend used for the chicken.
-
4
Dredge each seasoned chicken piece in the seasoned flour, dip into the 3 whisked eggs, and coat thoroughly with the 5 cups of crushed cornflakes.
-
5
5. Place the chicken on a parchment-lined baking sheet and bake at **395°F** for **20 minutes**.
-
6
Flip the chicken pieces and bake for another **15 minutes**.
-
7
While the chicken is baking, prepare the dressing by blending the mayo, anchovy paste, Dijon mustard, Pecorino Romano, 4 garlic cloves, lemon juice, and Worcestershire sauce until smooth.
-
8
Toss chopped romaine lettuce with the homemade dressing.
-
9
Top the salad with the sliced baked chicken and additional grated cheese if desired.