‘Fried Chicken’ Caesar salad

I discovered thinly sliced chicken breasts at the grocery store this week. These got me thinking about how I could use them to liven up our dinners. I thought they would be quick and easy to cook, but what if they were ‘breaded’ and sauted? We love Caesar Salad, so my ‘Fried Chicken’ Caesar salad was born!

4 Thinly Sliced Chicken Breasts (If you cannot find these, you can pound yours to create a thin (1/4”) piece.

1/4 c buttermilk

1 egg

salt & pepper

1 tbsp hot sauce

1 c crushed pork rinds (chicharrones), crush these into a bread crumb texture

4 tbsp olive oil

romaine lettuce-washed, dried, chopped

1 tomato, cut into large pieces

1/4 c grated parmesan cheese

homemade or bottled Caesar salad dressing

Create a ‘breading station’. One dish with the egg, buttermilk, salt, pepper, and hot sauce, whisk it together. On a second plate spread out the pork rinds. Heat the oil in a cast iron frying pan, over medium/high heat. Dip each bread in the egg mixture, and then into the pork rind ‘breading’. Place breasts into hot oil, saute on each side for about 3 minutes, until golden brown. Continue until all breasts are cooked. Slice each breast into 2” pieces.

Place romaine, tomatoes, parmesan cheese, and dressing in a large bowl, and toss. Serve salad on plates or bowls, then arrange ‘fried’ chicken on top of the salad.

This low carb salad is a delicious treat any day!

Starting to saute.

Golden brown!

Delicious dinner!