Description
A delicious and healthy Chicken Caesar Salad featuring crispy baked chicken cutlets coated in crushed cornflakes, paired with a creamy, tangy cashew-based dressing. This gluten-free salad combines nutrient-dense kale and romaine lettuce with crunchy seeds, making a satisfying and wholesome meal perfect for lunch or dinner.
Ingredients
For the Chicken:
- 1 pound chicken cutlets
- 2 cups cornflakes, crushed (I used The Real Cereal Company)
- 2 eggs, beaten
- ⅔ cup gluten-free flour blend (Bob’s Red Mill 1:1 Baking Flour)
- 2 tablespoons avocado oil
- 2 teaspoons Dijon mustard
- 2 teaspoons salt
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- ¼ teaspoon pepper
- Avocado oil spray
For the Cashew Dressing:
- ½ cup raw cashews (soaked for 4+ hours or boiled for 10 minutes)
- ⅓ cup water (plus more for thinning)
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1 tablespoon capers in their brine
- 1 tablespoon nutritional yeast
- 1 ½ teaspoons Worcestershire sauce
- 1 clove garlic
- ½ teaspoon salt
- A few grinds of black pepper
For the Salad:
- 4 cups curly kale, cut into bite-sized pieces
- 4 cups romaine lettuce, chopped
- 2 tablespoons hemp seeds
- 3 tablespoons pumpkin seeds
Instructions
- Preheat the oven: Set your oven to 400°F (204°C) to prepare for baking the chicken cutlets.
- Prepare cornflake crumbs: Using a food processor, pulse the cornflakes until they become small crumbs, perfect for breading.
- Mix egg and flour coating: In a shallow bowl, whisk together the beaten eggs, gluten-free flour blend, avocado oil, Dijon mustard, Italian seasoning, paprika, salt, and pepper until smooth.
- Coat the chicken: Dip each chicken cutlet first in the egg and flour mixture, then press into the crushed cornflakes to fully coat. Place them on a metal rack set over a baking sheet.
- Spray and bake: Generously spray the breaded cutlets with avocado oil spray. Bake in the preheated oven for 15 minutes until they become crispy.
- Broil for extra crisp: After baking, set your oven to broil on high. Return the chicken to the oven and broil for 2 to 3 minutes, watching carefully to avoid burning, to achieve a crisp exterior.
- Cool the chicken: Remove the chicken from the oven and let it cool before slicing for the salad.
- Make the dressing: While the chicken bakes, combine soaked cashews, water, lemon juice, olive oil, capers, nutritional yeast, Worcestershire sauce, garlic, salt, and black pepper in a blender or food processor. Blend until creamy, adding more water if needed to reach desired consistency.
- Massage the kale: Place kale in a large bowl and massage with your hands until it softens and becomes easier to eat, about 1-2 minutes.
- Assemble the salad: Add the chopped romaine lettuce, hemp seeds, and pumpkin seeds to the kale. Toss the greens thoroughly with the cashew dressing.
- Add chicken and serve: Slice the cooled chicken cutlets and lay them on top of the salad. Serve immediately and enjoy your nutrient-rich, flavorful Chicken Caesar Salad.
Notes
- Soaking cashews for at least 4 hours or boiling them for 10 minutes ensures a smooth, creamy dressing texture.
- Use gluten-free flour and cornflakes to keep this recipe gluten-free.
- Massage kale well to break down its toughness and improve flavor absorption.
- Keep a close eye while broiling to prevent the chicken crust from burning.
- Add more water to the dressing if you prefer a thinner consistency.
- For a vegan version, omit the chicken and use a vegan-friendly Worcestershire sauce or substitute with tamari.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
