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Crispy Chicken Caesar Salad with Salt & Pepper Cashews
8 min
15 min
Recipe
For 1 person :
1 Romaine lettuce heart
1 chicken breast
Parmesan shavings
Cherry tomatoes and olives
Croutons
Classic Caesar dressing
For the breading: flour, 1 egg, sunflower oil, breadcrumbs
1 poached egg (optional)
Wash and coarsely chop the Romaine lettuce to maintain good volume on the plate.
Prepare three shallow bowls: the first with flour, the second with the beaten egg and a little oil, and the third with breadcrumbs. Slice the chicken into strips 1 to 2 cm thick. Coat them successively in the flour, egg, and then the breadcrumbs, pressing firmly for an even crust.
Heat a pan over medium-high heat with a mix of butter and oil. Fry the chicken strips for about 3 to 4 minutes per side until they are golden brown and crispy.
While the chicken is cooking, toss the salad with the Caesar dressing. Add the halved cherry tomatoes and olives. Top with the warm chicken and Parmesan shavings.
Add the poached egg and croutons, then finish by adding the coarsely crushed Menguy’s Salt & Pepper Cashews for maximum texture and depth of flavor.
Salt & Pepper Cashews are a great alternative or addition to traditional croutons, bringing a toasted note and a subtle seasoning that instantly elevates the creamy sweetness of the Caesar dressing.
