➤ story by KALEA MARTIN • photo by GRUBBANA STUDIOS
As much as I have no issue devouring an Elaine-Benes-style Big Salad™ in a bowl, sometimes I need something a little more substantial. And what salad is more substantial than a classic chicken Caesar? It’s got all the major food groups — greens, dairy, protein, carbs, and… actually, let’s not fact-check that too closely. Nonetheless, sometimes a handful of croutons just isn’t cutting it in the carbs department. And this is where this crispy chicken Caesar salad croissant becomes the perfect option.
How to Make It: The Shortcut Version
The beauty of this sandwich is that it can be as homemade or as low-effort as you want it to be. Start with your store-bought Costco croissant. Whip up a quick Caesar salad (honestly you can just grab the salad kit, we don’t judge here). And then add a crispy chicken cutlet. If you have leftover chicken cutlets or chicken tenders from a different night, even better.
Related: How to Make Semolina Bread for Deli Sandwiches at Home
Now, if you’re planning to make this sandwich for a crowd, or you just really want the full effect flavorwise, it’s best to make the recipe from scratch. It takes a little extra effort, but the payoff is well worth it.
A step-by-step recipe courtesy of Daron the Chef can be found below! His recipe takes inspiration from @thenaughtychef on Instagram, who originally made a similar version of the sandwich. Enjoy!
Crispy Chicken Caesar Salad on a Croissant
➤ recipe via DARON THE CHEF
Ingredients
- For the chicken
1 large chicken breast, sliced horizontally into 2 thinner cutlets
1–2 tablespoons Graza olive oil
2 teaspoons cayenne pepper
1 tablespoon adobo seasoning
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon smoked paprika
1 tablespoon yellow mustard
1 egg white - For the breading
1 cup all-purpose flour
½ cup cornstarch
Additional pinch of adobo seasoning or salt for the flour mixture - For the sandwich
2 large croissants, sliced in half
Garlic butter (for toasting)
Romaine lettuce, chopped
Caesar dressing
Parmesan cheese, grated or shaved - For frying
Neutral oil (vegetable, canola, or peanut oil)
Directions
- Place the chicken cutlets in a bowl and drizzle with the olive oil. Add the cayenne pepper, adobo seasoning, garlic powder, onion powder, smoked paprika, mustard, and egg white. Mix until the chicken is evenly coated. Cover and refrigerate for 1 hour.
- In a shallow dish, combine the flour and cornstarch. Dredge each piece of marinated chicken in the flour mixture, pressing gently so the coating adheres well.
- Heat about 1–2 inches of oil in a deep skillet or pot to 350°F. Fry the chicken until golden brown, crispy, and cooked through, about 4–6 minutes per side depending on thickness. Transfer to a wire rack or paper towel-lined plate.
- In a medium bowl, toss the romaine lettuce with the Caesar dressing and Parmesan cheese until evenly coated.
- Spread garlic butter on the cut sides of the croissant and toast until golden brown.
- To assemble, place the fried chicken on the bottom half of the croissant. Top with the Caesar salad mixture and additional Parmesan cheese, if desired. Add the top half of the croissant and serve immediately.
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