Roasted Corn Caesar Salad with Crispy Chicken
This Roasted Corn Caesar Salad with Crispy Chicken is a delicious upgrade to a classic favorite. With smoky roasted corn, creamy dressing, and crunchy chicken, every bite is full of texture and flavor.
Servings: 4
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
✔️ 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.
✔️ 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.
