Chicken Caesar-ish Salad with Parmesan Crispies

This Chicken Caesar-ish Salad with Parmesan Crispies is a quick and easy salad that is perfect on its own or added to a meal!

Sometimes your gal just wants a big ol’ salad. I know I’ve told y’all this before. I really love a good salad! So much fresh produce and lots of good for you stuff all together with a yummy dressing, protein optional. There is something about all the flavors and veggies that I just can’t get enough of. I do have several tips and tricks for making yummy salads at home– so read up!

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Chicken Caesar-ish Salad with Parmesan Crispies

I love a good Caesar Salad! I’ve tried variations at home with anchovy paste and honestly they are really good! Nothing to be scared of! I know people have opinions about anchovies but they do add lots of flavor. Anyways, the best thing about this salad is that it’s a Caesar-ish, emphasis on the -ish, salad. That means no anchovy paste.

Instead, this is the salad I make whenever I’m craving a Caesar salad and just want to use whatever I have around the pantry! This is great because you probably have a lots of the dressing ingredients in your pantry already. And yes, that is one of my rules about salads. You’ve got to the make dressing. It makes SUCH a difference in flavor and honestly y’all making your own dressing so easy and quick. It is literally whisking a few things together in a bowl, easy peasy. You get to skip all the preservatives and additives of the bottled stuff and get tons more flavor. That is a major win-win in my book!



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5 from 5 votes

Chicken Caesar-ish Salad with Parmesan Crispies

This Chicken Caesar-ish Salad with Parmesan Crispies is a quick and easy salad that is perfect on its own or added to a meal!
Prep Time 15 minutes
Cook Time 30 minutes
Servings 2
Calories 535kcal


  • 8 oz chicken breast about 1 chicken breast
  • 1 tbsp olive oil
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 heads romaine lettuce about 4 cups torn romaine lettuce

Parmesan Crispies

  • 1/2 cup shaved parmigianno reggiano
  • 1/8 tsp black pepper
  • pinch garlic powder

Ceasar-ish Dressing


  • Begin by preheating the oven to 350°. In a small baking dish, drizzle the chicken breast with olive oil, salt and pepper. Bake for 30 minutes or until it reaches an internal temperature of 165° in the thickest part of the breast.
  • Meanwhile, shave the parmigianno reggiano. Whisk it together with black pepper and garlic powder. Evenly spread on a parchment lined baking sheet. Bake for 6-8 minutes in the same oven as the chicken, until lightly golden brown. Remove from oven and let cool.
  • Make the dressing by whisking together the dijon, olive oil, white wine vinegar, black pepper, salt and lemon juice until emulsified. Using a small fork in a bowl works well for this or shake in a jar. Taste test and add more salt or pepper as needed. Tastes can vary based on the mustard you use.
  • Wash and pat dry the romaine. Tear into pieces and transfer to large mixing bowl. Toss lettuce with dressing. Divide and transfer to serving dishes.
  • Thinly slice chicken breast. Place onto lettuce. Top with parmesan crispies and additional lemon wedges if desired.


Sodium: 1916mg | Calcium: 524mg | Vitamin C: 30mg | Vitamin A: 54771IU | Sugar: 8g | Fiber: 14g | Potassium: 2036mg | Cholesterol: 90mg | Calories: 535kcal | Trans Fat: 1g | Saturated Fat: 8g | Fat: 33g | Protein: 42g | Carbohydrates: 23g | Iron: 7mg
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Natalie Paramore

The places I go, the things I do and what I eat.



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