Roasted Corn Caesar Salad with Crispy Chicken
If you are looking for a hearty salad that eats like a meal, this Roasted Corn Caesar Salad with Crispy Chicken is the perfect recipe. The smoky flavor of roasted corn adds a delicious twist to a traditional Caesar salad, while crispy chicken cutlets give it a satisfying crunch. The creamy homemade Caesar dressing ties everything together for a salad that is both comforting and refreshing.
Roasted Corn Caesar Salad with Crispy Chicken
What makes this salad special is how the simple elements come together. The corn is roasted until lightly charred, which brings out its natural sweetness and depth of flavor. The chicken cutlets are shallow-fried until golden and crunchy, giving the perfect contrast to the creamy dressing. It is a dish that is simple enough for weeknight dinners yet impressive enough to serve guests.
Ingredients Needed to Make Roasted Corn Caesar Salad with Crispy Chicken~
Crispy Chicken Cutlet~
- 4 chicken breasts, sliced horizontally, or 8 thinly sliced chicken breasts
- 2 eggs, beaten
- 2 cups bread crumbs, seasoned
- 1 tsp salt
- 1/2 tsp pepper
- 1 to 2 cups neutral oil, such as vegetable or canola
Caesar Dressing~
- 1/2 cup mayo
- 1/4 cup olive oil
- 2 garlic cloves
- 2 tsp of capers
- 1/4 cup Parmesan cheese
- Juice of 1 lemon
- 1/4 tsp of salt
- 1/2 tsp of pepper
For the Corn Salad
- 4 ears of corn, kernels cut or 3 cups of frozen corn
- 1 tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/2 tsp garlic powder
- 1/2 tsp of paprika
- 2 oz of grated parmesan cheese
- 2 heads of romaine lettuce, shredded
- 2 tbsp butter or oil for toasting bread crumbs
- 1 cup of bread crumbs, Italian or panko
Notes for Success~
✔️ Use fresh corn when it is in season for maximum flavor, but frozen corn works just as well.
✔️ Slice the chicken breasts thinly for faster cooking and crispier results.
✔️ Do not overdress the salad. Toss lightly and add more dressing at the table if desired.
✔️ For extra flavor, toast the bread crumbs in butter until golden before sprinkling them on top.
🍽️ How to Serve~
This Roasted Corn Caesar Salad with Crispy Chicken is creamy, crunchy, and versatile. Here are some of the best ways to enjoy it:
- As a Main Dish: Serve as a complete meal with a side of Sesame Focaccia or Roasted Brussels Sprouts for balance.
- As a Weeknight Dinner: Pair with Scalloped Potatoes, creamy Lemon Orzo Pasta, or buttery steamed asparagus for a restaurant-quality dinner.
- For Entertaining: Serve this salad on a large platter with extra dressing on the side. It is a beautiful and satisfying centerpiece for gatherings.
- Meal Prep Friendly: Keep the chicken and salad stored separately. Add the crispy chicken right before serving to keep it crunchy all week long.
If you loved this recipe, try my Crispy Breaded Chicken Cutlets or my refreshing Grain Bowl with Chicken and Creamy Feta for more easy and flavorful meal ideas.
Roasted Corn Caesar Salad with Crispy Chicken
Ingredients
Crispy Chicken Cutlets
- 4 chicken breasts sliced horizontally, or 8 thinly sliced chicken breasts
- 2 eggs beaten
- 2 cups bread crumbs seasoned
- 1 tsp salt
- 1/2 tsp pepper
- 1 to 2 cups neutral oil such as vegetable or canola
Caesar Dressing
- 1/2 cup mayo
- 1/4 cup olive oil
- 2 garlic cloves
- 2 tsp capers
- 1/4 cup Parmesan cheese
- Juice of 1 lemon
- 1/4 tsp salt
- 1/2 tsp pepper
For the Corn Salad
- 4 ears of corn kernels cut, or 3 cups frozen corn
- 1 tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 2 oz grated Parmesan cheese
- 2 heads romaine lettuce shredded
- 2 tbsp butter or oil for toasting bread crumbs
- 1 cup bread crumbs Italian or panko
Instructions
- Preheat oven to 400°F. Spread corn kernels on a baking sheet, toss with olive oil, salt, pepper, garlic powder, and paprika. Roast for 10 to 15 minutes, stirring halfway, until corn is golden and slightly charred.1/4 tsp salt, 4 ears of corn, 1 tbsp olive oil, 1/4 tsp pepper, 1/2 tsp paprika, 1/2 tsp garlic powder
- To make the dressing, blend mayonnaise, olive oil, garlic, capers, Parmesan cheese, lemon juice, salt, and pepper until smooth and creamy.1/2 cup mayo, 1/4 cup olive oil, 2 garlic cloves, 2 tsp capers, 1/4 cup Parmesan cheese, Juice of 1 lemon, 1/2 tsp pepper, 1/4 tsp salt
- In a small pan over medium heat, add butter or oil and cook the breadcrumbs for 5-7 minutes until golden brown. Set aside for later.2 tbsp butter or oil for toasting bread crumbs, 1 cup bread crumbs
- Prepare the chicken by seasoning with salt and pepper. Dip each piece into the beaten eggs, then coat with seasoned bread crumbs. Press lightly to ensure even coverage.4 chicken breasts, 2 eggs, 2 cups bread crumbs, 1 tsp salt, 1/2 tsp pepper
- Heat oil in a skillet over medium high heat. Fry chicken cutlets for 3 to 4 minutes per side until golden brown and fully cooked. Transfer to a wire rack or paper towel lined plate to drain.1 to 2 cups neutral oil
- In a large bowl, toss shredded romaine with roasted corn, Parmesan cheese, and Caesar dressing. Mix until evenly coated.2 oz grated Parmesan cheese, 2 heads romaine lettuce
- Top with crispy chicken cutlets and sprinkle toasted bread crumbs over the salad for extra crunch. Serve immediately.
Notes
✔️ Slice the chicken breasts thinly for faster cooking and crispier results.
✔️ Do not overdress the salad. Toss lightly and add more dressing at the table if desired.
✔️ For extra flavor, toast the bread crumbs in butter until golden before sprinkling them on top.
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