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Twisted Chicken Caesar Salad

Twisted chicken Caesar salad with crispy seasoned chicken, crunchy parmesan crisps, and garlic pita twists. Tossed with homemade Caesar dressing for a creamy, savory finish on crisp romaine.
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Prep Time 20 minutes
chill 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Salad
  • 2 romaine hearts chopped
  • 2 cooked chicken breasts sliced
  • 0.5 cup shaved Parmesan cheese
  • 1 cup garlic pita twists or broken breadsticks
  • 0.5 cup parmesan crisps
  • fresh cracked black pepper to finish
Caesar Dressing
  • 0.5 cup mayonnaise
  • 2 tbsp lemon juice
  • 1 tbsp Dijon mustard
  • 2 tsp Worcestershire sauce
  • 2 cloves garlic, minced
  • 0.25 cup grated Parmesan cheese
  • 2 tbsp olive oil
  • Salt and pepper to taste

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Make the Caesar dressing
  1. Whisk mayonnaise, lemon juice, Dijon mustard, Worcestershire sauce, minced garlic, grated Parmesan cheese, olive oil, and salt and pepper until smooth and creamy.
  2. Chill the dressing for 10 minutes so the flavors meld while you prep the salad.
Assemble the salad
  1. Arrange chopped romaine hearts in a large serving bowl, spreading them into an even layer for better crunch.
  2. Top with sliced cooked chicken breasts, then add shaved Parmesan cheese, parmesan crisps, and garlic pita twists or broken breadsticks.
  3. Drizzle with Caesar dressing and toss gently just until the romaine is lightly coated and glossy.
  4. Finish with fresh cracked black pepper and extra Parmesan before serving, keeping the crisps on top for the best texture.

Notes

For extra crunch, keep parmesan crisps and garlic pita twists toward the top until the last moment. Refrigerate assembled salad components separately: romaine + chicken will keep 2 days, dressing keeps up to 5 days, and crisps stay crisp best for 1 day if stored airtight. Freezing isn’t recommended for this salad. Dietary swap: use vegan mayonnaise and omit the Worcestershire cheese-based version if needed, then confirm the crisps and Parmesan are plant-based.