Crunchy Chicken Caesar Recipes

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CHICKEN CAESAR WRAPS WITH CRISPY CHEESE



Chicken Caesar Wraps with Crispy Cheese image

Provided by Molly Yeh

Categories     main-dish

Time 10h5m

Yield 8 servings

Number Of Ingredients 24

12 ounces romaine hearts (from 1 to 2 heads), chopped
Dressing, recipe follows
Eight 10-inch/burrito-size flour tortillas
Roasted Chicken, recipe follows
2 cups store-bought Parmesan crisps, preferably Moon Cheese, or see recipe below for homemade
Extra-virgin olive oil, for cooking
6 tablespoons (96 grams) mayonnaise
1/4 cup (60 grams) lemon juice (from 1 lemon)
1/4 cup (63 grams) Dijon mustard
1/4 teaspoon Worcestershire sauce
2 cloves garlic, grated
1/2 cup (120 grams) extra-virgin olive oil
1/2 cup (60 grams) shredded Parmesan
Pinch kosher salt
Freshly ground black pepper
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
One 3- to 4-pound whole chicken
1/4 cup (60 grams) mayonnaise
2 cloves garlic, grated
1/2 teaspoon Worcestershire sauce
8 ounces shredded Parmesan
1/4 teaspoon cayenne pepper
Place an oven rack in the middle position. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.

Steps:

  • Coat the lettuce in some Dressing and reserve the remaining Dressing for serving on the side.
  • To assemble a wrap: Lay a tortilla flat on a clean surface. Pile about 1 1/2 ounces dressed lettuce on the lower third of the tortilla. Top with 3 to 4 slices chicken (more or less, as desired) then sprinkle with the Parmesan crisps. Fold the wrap over the filling, tuck in the sides and continue to roll. Repeat with the remaining tortillas, lettuce, chicken and Parmesan crisps.
  • Heat a drizzle of olive oil in a large skillet over medium-high heat and crisp the tortilla for a few minutes on both sides, or until golden. Repeat with the remaining wraps.
  • Remove the wraps to a work surface. Cut in half on a bias and serve with additional Dressing for dipping.
  • Whisk together the mayonnaise, lemon juice, Dijon mustard, Worcestershire and garlic in a mixing bowl or measuring cup. Slowly drizzle in the olive oil and whisk to emulsify. Stir in the Parmesan and season with salt and pepper. Adjust the consistency with a little water if it is too thick.
  • Sprinkle the salt and pepper all over the outside and in the cavity of the chicken and rub into and underneath the skin. Place on a rack over a sheet pan and refrigerate, uncovered, for at least 6 hours or up to overnight. Allow the chicken to come to room temperature before cooking.
  • Place an oven rack in the middle position. Preheat the oven to 425 degrees F.
  • In a small bowl, combine the mayonnaise, garlic and Worcestershire, then schmear the mixture all over the chicken. Roast the chicken on a rack in a roasting pan until a thermometer inserted in the thickest part of the thigh (avoiding bone) registers 165 degrees F, begin checking at around 50 minutes. (If the skin gets too dark, tent with aluminum foil.) Allow to rest 30 minutes before carving. Carve the chicken into bite-sized pieces.
  • In a medium bowl, add the cheese and cayenne pepper. Toss to combine. Spread the cheese evenly across the prepared baking sheet. Bake until the cheese is bubbling, crispy and golden brown, 18 to 20 minutes. Set aside to cool completely, then break up into shards.

BAKED CAESAR CHICKEN



Baked Caesar Chicken image

Easy, fast to fix and delicious, this meal maker is a winner! -Kirsten Norgaard, Astoria, Oregon

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 4

4 boneless skinless chicken breast halves (6 ounces each)
1/2 cup fat-free creamy Caesar salad dressing
1 medium ripe avocado, peeled and cubed
1/4 cup shredded Parmesan cheese, divided

Steps:

  • Place chicken in an 11x7-in. baking dish coated with cooking spray., In a small bowl, combine the salad dressing, avocado and 2 tablespoons cheese; spoon over chicken. Bake, uncovered, at 375° for 30-35 minutes or until a thermometer reads 170°. Sprinkle with remaining cheese.

Nutrition Facts : Calories 320 calories, Fat 12g fat (3g saturated fat), Cholesterol 98mg cholesterol, Sodium 530mg sodium, Carbohydrate 15g carbohydrate (2g sugars, Fiber 4g fiber), Protein 38g protein. Diabetic Exchanges

CAESAR CRUSTED CRISPY CHICKEN STRIPS



Caesar Crusted Crispy Chicken Strips image

From Cottage Living magazine. You can use regular breadcrumbs instead of panko, but panko gives a crispier result.

Provided by iris5555

Categories     Chicken Breast

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 10

3/4 cup creamy caesar salad dressing, divided
1/4 cup buttermilk
1/2 teaspoon sea salt
1/4 teaspoon fresh ground pepper
1 1/2 lbs chicken breasts, strips
1 cup Japanese-style bread crumbs (panko)
1/2 cup all-purpose flour
2 tablespoons chopped fresh parsley
1 cup vegetable oil
romaine lettuce leaf

Steps:

  • Combine 1/2 cup Caesar dressing, buttermilk and salt in a medium bowl. Add chicken; toss to coat.
  • Combine breadcrumbs, flour, and parsley in a shallow dish or pie plate. Dredge chicken in breadcrumb mixture, pressing gently to adhere crumbs to both sides.
  • Place on a baking sheet. Chill 30 minutes.
  • Heat oil in a large deep-sided skillet 2 to 3 minutes or until hot. Cook chicken, in batches, 3 to 4 minutes on each side or until golden brown.
  • Drain on paper towels.
  • Serve warm or chilled with remaining 1/4 cup Caesar dressing and Romaine leaves.

CRISPY CHICKEN CAESAR WRAPS



Crispy Chicken Caesar Wraps image

OMG! SO GOOD!!! I ate these at a camping weekend and I wanted the recipe but the chef wouldn't give it up. So I tried to copy it and I think this recipe is the closest so far. Enjoy!

Provided by krazy chef 123

Categories     Canadian

Time 1h30m

Yield 4 chicken breasts, 4 serving(s)

Number Of Ingredients 14

4 chicken breasts, cut into halves
1/2 cup flour
2 teaspoons herb seasoning mix, seasoning of choice (thyme, basil, oregano, etc.)
2 teaspoons paprika and cayenne
1 teaspoon salt & pepper
1 egg
1/4 cup milk
1/8 cup mustard
1 1/2 cups dried breadcrumbs
1/8 cup chopped parsley
4 large flour tortillas
2 cups shredded romaine lettuce (1/2 cup portion per person)
2 cups diced tomatoes (1/2 cup portion per person)
2 cups caesar salad dressing (1/2 cup portion per person)

Steps:

  • PART 1 - CHRISPY CHICKEN:.
  • Remove skin from chicken, wash and drain.
  • Combine flour, herb blend, paprika, cayenne, pepper, and salt and place in paper / plastic bag or washable bucket.
  • Beat eggs, milk, and mustard together until smooth, set aside.
  • Combine bread crumbs and parsley together, set aside.
  • Coat 3 halves of chicken breasts at a time in flour mixture, shaking bag / bucket.
  • Dip chicken in egg mixture and shake off excess.
  • Dip chicken in crumb mixture to coat evenly.
  • Place in shallow lightly greased baking pans. Let stand 30 minutes.
  • Bake 10 minutes at 425 degrees. Reduce to 375 degrees and cook additional 25 minutes until browned and juices run clear.
  • PART 2 - CEASER WRAPS:.
  • Place 2 chicken breast halves on one tortilla shell.
  • Sprinkle on top: the romaine lettuce, tomato, Caesar dressing, and any other dressing or vegetables of choice. Fold the wrap and serve hot.

Nutrition Facts : Calories 1515.4, Fat 95, SaturatedFat 17.7, Cholesterol 187.3, Sodium 2655, Carbohydrate 109.6, Fiber 8.5, Sugar 10.9, Protein 52.9

CHICKEN CAESAR WRAPS



Chicken Caesar Wraps image

This classic handheld with tender chicken, Parmesan cheese and chopped Caesar croutons features the perfect amount of dressing for a tasty meal any night. Nancy Pratt - Longview, TX

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 6 wraps.

Number Of Ingredients 8

3/4 cup reduced-fat creamy Caesar salad dressing
1/4 cup grated Parmesan cheese
1/2 teaspoon garlic powder
1/4 teaspoon pepper
3 cups cubed cooked chicken breast
2 cups torn romaine
3/4 cup Caesar salad croutons, coarsely chopped
6 whole wheat tortillas (8 inches), room temperature

Steps:

  • In a large bowl, combine the dressing, cheese, garlic powder and pepper. Add the chicken, romaine and croutons. Spoon 2/3 cup chicken mixture down the center of each tortilla; roll up.

Nutrition Facts : Calories 337 calories, Fat 12g fat (2g saturated fat), Cholesterol 57mg cholesterol, Sodium 730mg sodium, Carbohydrate 29g carbohydrate (2g sugars, Fiber 4g fiber), Protein 27g protein. Diabetic Exchanges

CLASSIC CHICKEN CAESAR SALAD



Classic Chicken Caesar Salad image

A classic recipe for a reason, this chicken Caesar salad is delicious and satisfying. Crunchy romaine, creamy dressing, tender chicken and savoury cheese come together for a tasty favourite.

Provided by Cracker Barrel

Categories     Trusted Brands: Recipes and Tips     CRACKER BARREL Shreds

Time 10m

Yield 4

Number Of Ingredients 5

6 cups tightly packed chopped romaine lettuce
1 pound cooked boneless skinless chicken breasts, cut into strips
½ cup CRACKER BARREL Finely Shredded 100% Parmesan Cheese
½ cup seasoned croutons
¼ cup KRAFT Creamy Caesar Dressing

Steps:

  • Cover 4 plates with lettuce.
  • Top with all remaining ingredients except dressing.
  • Drizzle with dressing just before serving.

Nutrition Facts : Calories 333 calories, Carbohydrate 5.9 g, Cholesterol 89.9 mg, Fat 16.7 g, Fiber 2 g, Protein 36.4 g, SaturatedFat 5.2 g, Sodium 384.9 mg, Sugar 1.2 g

CRISPY CHICKEN CAESAR SALAD



Crispy Chicken Caesar Salad image

30-minute homemade Caesar Salad? Use Bisquick® mix to create a crispy coating for the chicken and a salad kit for easy greens.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 7

1/2 cup Original Bisquick™ mix
1/4 teaspoon pepper
1 egg
4 boneless skinless chicken breasts (about 1 1/4 lb)
3 tablespoons vegetable oil
2 packages (7.5 oz each) Caesar salad kit with lettuce, dressing, Parmesan cheese and croutons
1 tomato, cut into 8 wedges

Steps:

  • In shallow dish, stir Bisquick mix and pepper. In another shallow dish, beat egg. Dip chicken in egg, then coat with Bisquick mixture.
  • In 10-inch nonstick skillet, heat oil over medium heat. Add chicken; cook 12 to 14 minutes, turning once, until juice of chicken is clear when thickest part is cut (170°F).
  • In large serving bowl, toss salad ingredients; divide evenly onto individual plates. Cut chicken crosswise into 1/2-inch slices; place on top of salads. Top with tomato.

Nutrition Facts : Calories 520, Carbohydrate 20 g, Cholesterol 150 mg, Fat 6, Fiber 2 g, Protein 37 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 680 mg, Sugar 3 g, TransFat 1/2 g

CAESAR SALAD WITH CRISPY CHICKEN



Caesar salad with crispy chicken image

Have chicken left over from supper? Use it up in a crisp salad with creamy Caesar dressing

Provided by Good Food team

Categories     Lunch, Main course

Time 5m

Number Of Ingredients 8

4 crispy chicken thighs , sliced (see Tip)
125ml light mayonnaise
juice 1 lemon
1 tbsp Worcestershire sauce
50g parmesan , grated, plus extra to serve (optional)
1 garlic clove , crushed
50g croûton
1 large Cos lettuce or 4 Little Gem, ripped into pieces

Steps:

  • In a large bowl, mix the mayonnaise, lemon juice, Worcestershire sauce, grated Parmesan and garlic, then season. When ready to eat, add the chicken slices, croutons and lettuce. Mix well and sprinkle with extra Parmesan, if you like.

Nutrition Facts : Calories 368 calories, Fat 19 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 28 grams protein, Sodium 1.9 milligram of sodium

WHOLE CRISPY ROAST CHICKEN & ASPARAGUS CAESAR



Whole crispy roast chicken & asparagus caesar image

Let the asparagus shine in this spin on a caesar salad. It's made with roast chicken, crunchy croutons, a rich and creamy dressing, and shaved parmesan

Provided by Esther Clark

Categories     Dinner, Lunch

Time 2h

Number Of Ingredients 16

1 lemon
1 medium free-range chicken (around 1.5kg)
30g butter, softened
2 garlic cloves, crushed
1 tbsp extra virgin olive oil, plus extra for drizzling
150g stale sourdough or crusty bread, torn
500g asparagus
30g shaved parmesan
1 egg yolk
3 anchovies, mashed to a paste
1 small garlic clove, finely grated
2 tsp Dijon mustard
150ml olive oil
100ml sunflower oil
1 lemon, juiced
50g parmesan

Steps:

  • Heat the oven to 200C/180C fan/gas 6. Zest the lemon into a bowl. Season the cavity of the chicken, cut the zested lemon in half and push into the cavity. Put the butter in the bowl with the lemon zest, add the garlic and a good pinch of salt and pepper. Mash together, then push under the skin of the breast using your fingers. Season the skin and drizzle with a good glug of olive oil. Roast for 30 mins, then reduce the oven to 180C/160C fan/gas 4 and cook the chicken for a further 50 mins-1 hr or until cooked through. Once cooked, cover and rest for 20 mins.
  • Meanwhile, for the dressing, whisk the egg yolk, anchovies, garlic and Dijon together in a bowl. Gradually whisk in both oils, then whisk in the lemon juice and, if it's a little thick, 50ml warm water, followed by the cheese and a good pinch of seasoning.
  • Toss the sourdough pieces with the 1 tbsp olive oil and spread out on a baking sheet. Bake for 10-15 mins or until golden.
  • Bring a pan of lightly salted water to the simmer. Add the asparagus and cook for 2-3 mins. Drain and leave to steam-dry for a few minutes.
  • Carve the chicken. Remove both legs and cut the breast into 1cm slices. Arrange on a platter with the asparagus. Top with the croutons, two-thirds of the dressing (save the rest for leftovers - see tip below), the shaved parmesan and a grinding of black pepper.

Nutrition Facts : Calories 711 calories, Fat 54 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 41 grams protein, Sodium 1.1 milligram of sodium

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