Chimichurri Chicken Caesar Salad with Toasted Panko

This Chimichurri Chicken Caesar Salad brings together the best of two worlds: the classic Caesar salad and the vibrant flavors of South American chimichurri. Golden, crispy chicken cutlets are coated in a tangy herbaceous chimichurri sauce, then served over fresh lettuce and juicy tomatoes. A creamy Caesar dressing ties it all together, while toasted panko breadcrumbs and shaved Parmesan add the perfect crunch and richness.

This dish is not only delicious but also quick and easy to prepare, making it an ideal weeknight dinner. The combination of textures and flavors will have everyone at the table asking for seconds. Plus, it’s a great way to enjoy a hearty salad that feels like a special treat.

Log in to save recipes and build weekly shopping lists.

Ingredients

2 unit Baby LettuceView ingredient guideLike ingredientDislike ingredient

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1.5 ounce Caesar DressingView ingredient guideLike ingredientDislike ingredient

1 unit Parmesan Cheese BlockView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

2 ounce ChimichurriView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry the produce. Trim the root end from the lettuce, dry thoroughly and chop into bite-size pieces. Dice the tomato into ¼-inch pieces.
2. Heat a large drizzle of oil in a large nonstick pan over medium-high heat. Add the panko and cook, stirring, until golden brown, about 3-5 minutes. Transfer the panko to a small bowl and season with salt and pepper. Wipe out the pan.
3. Pat the chicken dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in the same pan over medium-high heat. Add the chicken and cook until browned and cooked through, 4-6 minutes per side. During the last 1-2 minutes, add the chimichurri and a drizzle of oil; cook, stirring, until the chicken is coated. Transfer the chicken to a cutting board.
4. While the chicken cooks, in a large bowl, toss the lettuce and tomato with the Caesar dressing.
5. Dice the chicken into ½-inch pieces. Add the chicken to the bowl with the salad and toss to combine.
6. Divide the salad between shallow bowls. Top with the toasted panko. Grate Parmesan over the top and serve.

Recipe Tips

FAQ

Can I use a different dressing?

Yes, you can substitute with any creamy dressing, but the Caesar dressing complements the chimichurri nicely.

How do I store leftovers?

Store the salad and toppings separately in airtight containers in the refrigerator for up to 2 days. Add panko just before serving to keep it crunchy.

Can I make this vegetarian?

Absolutely! Replace the chicken with grilled tofu or tempeh and use a vegetarian Caesar dressing.