Chicken Caesar Salad Sandwich
This chicken Caesar salad sandwich has crispy potato chip-crusted chicken thighs, homemade Caesar dressing, crunchy romaine, and plenty of Parmesan piled onto toasted sandwich rolls. It's a hearty sandwich that doesn't skimp on either the chicken or the Caesar salad.
Servings 4 sandwiches
Calories 676kcal
Equipment
- Air Fryer Cooks the potato chip coating until crisp without deep frying.
- mixing bowls (large). For whisking the Caesar dressing and tossing the romaine.
- whisk Blends the dressing until smooth and creamy.
- microplane grater or fine grater. Finely grates the garlic and Parmesan so they blend smoothly into the dressing.
- instant-read thermometer The easiest way to know when the chicken has reached 165°F (74°C).
Ingredients
Chicken:
- 4 (~1½ lbs / 680 g) boneless, skinless chicken thighs
- 1½ tsps (4 g) garlic powder
- ½ tsp (1 g) ground black pepper
- ½ cup (60 g) all-purpose flour
- 2 large eggs beaten
- 1½ cups (45 g) thin potato chips crushed
- cooking spray or avocado oil
Caesar Salad:
- 1 tsp (5 g) anchovy paste
- 3 tbsps (15 g) finely grated Parmesan cheese
- ½ cup (112 g) mayonnaise
- 2 tbsps (30 ml) extra virgin olive oil
- ½ tsp (1 g) lemon zest
- 1½ tbsps (22 ml) fresh lemon juice
- ½ tsp (2 g) Dijon mustard
- 1 large clove garlic grated
- ½ tsp (2.5 ml) Worcestershire sauce
- ⅛ tsp (0.6 ml) liquid smoke (optional)
- ⅛ tsp (0.75 g) fine sea salt
- ⅛ tsp (0.25 g) freshly ground black pepper
- 3 cups (140 g) hearts of romaine lettuce cut into thin strips
Sandwiches:
- 4 sandwich rolls such as ciabatta or brioche
- 2-3 tbsps (30 to 45 g) mayonnaise
- additional grated Parmesan for serving
Instructions
- Pat the chicken thighs dry with paper towels, then season both sides with the garlic powder and black pepper. Place the flour in one shallow bowl, the beaten eggs in a second bowl, and the crushed potato chips in a third. Crush the chips until they're about the size of panko breadcrumbs so they stick well and create an even coating.4 (~1½ lbs / 680 g) boneless, skinless chicken thighs, 1½ tsps (4 g) garlic powder, ½ tsp (1 g) ground black pepper, ½ cup (60 g) all-purpose flour, 2 large eggs, 1½ cups (45 g) thin potato chips
- Dredge each chicken thigh in the flour, shaking off the excess before dipping it into the beaten eggs. Press both sides firmly into the crushed potato chips so the coating sticks well. Lightly spray both sides with cooking spray or avocado oil, which helps the potato chips brown and crisp in the air fryer.cooking spray
- Preheat the air fryer to 380°F (193°C). Arrange the coated chicken thighs in a single layer without overlapping them, working in batches if necessary. Air fry for 14 to 18 minutes, flipping halfway through, until the coating is golden brown and the chicken reaches an internal temperature of 165°F (74°C).
- While the chicken cooks, whisk together the anchovy paste, Parmesan cheese, mayonnaise, olive oil, lemon juice, lemon zest, Dijon mustard, grated garlic, Worcestershire sauce, liquid smoke, sea salt, and black pepper until smooth and creamy. If you prefer an extra-smooth dressing, blend everything in a blender or food processor for a few seconds.1 tsp (5 g) anchovy paste, 3 tbsps (15 g) finely grated Parmesan cheese, ½ cup (112 g) mayonnaise, 2 tbsps (30 ml) extra virgin olive oil, ½ tsp (1 g) lemon zest, 1½ tbsps (22 ml) fresh lemon juice, ½ tsp (2 g) Dijon mustard, 1 large clove garlic, ½ tsp (2.5 ml) Worcestershire sauce, ⅛ tsp (0.6 ml) liquid smoke, ⅛ tsp (0.75 g) fine sea salt, ⅛ tsp (0.25 g) freshly ground black pepper
- Add the sliced romaine to the Caesar dressing and toss until every piece is evenly coated. Waiting until just before serving keeps the lettuce crisp instead of letting it soften in the dressing.3 cups (140 g) hearts of romaine lettuce
- Split the sandwich rolls and spread a thin layer of mayonnaise on the cut sides. Toast them in the air fryer or under the broiler until lightly golden. The mayonnaise helps the rolls brown evenly while adding another layer of flavor.4 sandwich rolls, 2-3 tbsps (30 to 45 g) mayonnaise
- Place one crispy chicken thigh on the bottom half of each toasted roll, then pile on a generous amount of the Caesar salad. Sprinkle with additional grated Parmesan cheese and spoon over a little extra Caesar dressing if you like. Add the top bun and serve immediately while the chicken is still hot and the coating is at its crispiest.additional grated Parmesan for serving
Notes
- Crush the potato chips until they're roughly the size of panko breadcrumbs for the most even coating.
- Spray the coated chicken lightly before air frying so the potato chips brown evenly.
- Cook the chicken in batches if needed. Overcrowding the basket prevents good air circulation.
- Toss the romaine with the dressing just before serving so it stays crisp.
- Homemade Caesar dressing can be prepared up to 2 days ahead and refrigerated.
- Leftover cooked chicken reheats well in a 350°F (177°C) air fryer for 3 to 5 minutes.
- Store the chicken, dressing, lettuce, and rolls separately for the best texture.
Nutrition
Serving: 380g | Calories: 676kcal | Carbohydrates: 46g | Protein: 36g | Fat: 61g | Saturated Fat: 12g | Polyunsaturated Fat: 22g | Monounsaturated Fat: 23g | Cholesterol: 220mg | Sodium: 884mg | Potassium: 635mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3340IU | Vitamin C: 9mg | Calcium: 223mg | Iron: 4mg