Crispy Prosciutto Caesar Salad with Lemon Parmesan Chicken

Give your classic Caesar salad a delicious twist with crispy prosciutto and bright lemon-parmesan chicken. This recipe keeps all the creamy, savory goodness you love-crisp lettuce, tangy dressing and nutty Parmesan-but swaps croutons for salty, crunchy prosciutto bits that add incredible texture.

Ready in just 20 minutes, this dish is perfect for busy weeknights when you want a satisfying, protein-packed meal without the fuss. The chicken cutlets cook up juicy and golden, while the prosciutto crisps in the same pan for extra flavor. Toss everything together with a simple Caesar dressing and fresh lemon for a bright, refreshing finish.

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Ingredients

2 unit Baby LettuceView ingredient guideLike ingredientDislike ingredient

3 ounce Caesar DressingView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

24 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 ounce ProsciuttoView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry the lettuce. Trim and discard the root end, then chop the leaves into bite-size pieces. Quarter the lemon.
2. Heat a drizzle of oil in a large pan over medium-high heat. Add the prosciutto in a single layer and sear until browned and crispy, 2-3 minutes per side (work in batches if needed). If the prosciutto crisps too quickly, reduce the heat to medium. Transfer to a paper-towel-lined plate. Reserve the oil in the pan.
3. Pat the chicken cutlets dry with paper towels and season all over with salt and pepper. Heat the pan with the reserved oil over medium-high heat (add another drizzle of oil if the pan seems dry). Cook the chicken until browned and cooked through, 5-7 minutes per side.
4. In a large bowl, toss the lettuce with the Caesar dressing, half the Parmesan, a drizzle of olive oil, a squeeze of lemon juice, salt and pepper. Crumble half the crispy prosciutto into the bowl and toss to combine. Taste and adjust with additional lemon juice, salt or pepper if needed.
5. Thinly slice the chicken crosswise. Divide the salad among shallow bowls, top with the sliced chicken and remaining Parmesan. Crumble the remaining prosciutto over the top and serve.

Recipe Tips

FAQ

Can I use a different type of lettuce?

Yes, romaine or a mix of greens works well in place of baby lettuce.

How do I store leftovers?

Store the salad and chicken separately in airtight containers in the refrigerator for up to 2 days. Add dressing just before serving to keep the lettuce crisp.

Can I make this salad vegetarian?

Absolutely! Omit the chicken and prosciutto and add roasted chickpeas or crispy tofu for protein.