Crispy Chicken Caesar Salad

30-minute homemade Caesar Salad with a crispy coating for the chicken and easy greens.


4 servings


1/2 cup baking mix (e.g. Bisquick®)
1/4 teaspoon pepper
1 egg
4 boneless skinless chicken breasts (about 1 1/4 pound)
3 tablespoons vegetable oil
2 (7.5 ounce) packages Caesar salad kit with lettuce, dressing, Parmesan cheese and croutons
1 tomato, cut into 8 wedges


In shallow dish, stir baking mix and pepper. In another shallow dish, beat egg. Dip chicken in egg, then coat with baking mix 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/77°C).

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.

Estimated Time

Preparation/Total Time: 30 minutes

Additional Information

Coat the chicken up to 4 hours ahead of time to cut down on last-minute preparation. Keep the chicken in the fridge.

Nutritional Information

Amount per serving: Calories 520 (Calories from Fat 300), Total Fat 33 g (Saturated Fat 6 g, Trans Fat 1/2 g), Cholesterol 150 mg; Sodium 680 mg; Total Carbohydrate 20 g (Dietary Fiber 2 g, Sugars 3 g), Protein 37 g; Exchanges: 1 Starch; 1 Vegetable; 4 1/2 Very Lean Meat; 6 Fat; Carbohydrate Choices: 1

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