Let's keepin touch.

Get coupons and quick recipes delivered to your inbox with a click of a button.

Caesar's Chicken

The chicken in this Caesar salad is different because it's lightly breaded and baked to create a delightfully crunchy texture.

Prep Time 
Cook Time 
Total Time 
Servings 
4

Ingredients 

MARINADE
2 tablespoons olive oil
2 tablespoons fresh lemon juice
1 teaspoon Worcestershire sauce
2 cloves garlic, minced
1/8 teaspoon pepper
TO COMPLETE RECIPE
3 to 4 (1 pound) Gold'n Plump® Boneless Skinless Chicken Breasts
1 cup seasoned croutons
1 package (10 ounces) romaine salad blend (romaine with red cabbage and carrots)
1/2 cup bottled Caesar salad dressing
1/2 cup Parmesan cheese, grated

Instructions 

Combine all marinade ingredients in zip-seal plastic bag. Add chicken, press out all air and seal bag. Refrigerate, turning bag occasionally, for at least 30 minutes or up to 24 hours.

When ready to cook, preheat oven to 400°F. Lightly coat a 9” x 9” baking dish with cooking spray.

Put croutons in plastic bag, finely crush using rolling pin or other flat object.

Remove chicken from bag and discard leftover marinade.

Place each chicken breast in crouton mixture and press firmly; turn to coat other side, again pressing firmly.

Arrange chicken in single layer in prepared pan. Sprinkle remaining crouton mixture over chicken. Bake about 20 minutes or until lightly browned and thoroughly cooked.

For each serving, put about 2 cups of romaine salad blend on a plate, top with a chicken breast, and drizzle with 2 tablespoons of dressing.

Toss Parmesan with lettuce, dressing and chicken or sprinkle it on top, if preferred.

Tips 

This salad doesn't require croutons because of the light and crispy breading on the chicken.

 

Variations 

1 teaspoon jarred minced garlic may be substituted for minced fresh garlic.

Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking.

Cuisine 
  • Serving Size
    • Servings 
      4
  • PER SERVING
    • Calories 
      284
    • Calories from Fat 
      44%
    • Total Fat 
      14g
    • Saturated Fat 
      5g
    • Total Carbohydrate 
      11g
    • Protein 
      28g
    • Sugars 
      3g
    • Cholesterol 
      74mg
    • Dietary Fiber 
      2g
    • Sodium 
      637mg
  • DAILY VALUE
    • Vitamin A 
      104%
    • Vitamin C 
      36%
    • Calcium 
      22%
    • Iron 
      6%
  • DIETARY EXCHANGES
    • Starch/Bread 
      1
    • Fat 
      2
    • Vegetable 
      1
    • Very Lean Meat 
      4
    • Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
Cooking Method 
Marinate Time 
Recipe Source