Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 2 large eggs; 1 cup all-purpose flour; 1 teaspoon paprika; 1 teaspoon garlic powder; ½ teaspoon kosher salt, plus more to taste; ½ teaspoon freshly ground black pepper; 1 cup panko breadcrumbs; 2 boneless, skinless chicken breasts, butterflied and halved to yield 4 pieces; 1 cup neutral oil, for frying; 2 garlic cloves, grated; 1 teaspoon anchovy paste; ½ cup greek yogurt; ¼ cup mayonnaise; 2 tablespoons fresh lemon juice; 2 tablespoons whole-grain mustard, or 2 teaspoons Dijon mustard; 2 teaspoons worcestershire sauce; ⅓ cup freshly grated parmesan cheese; freshly ground black pepper, to taste; 8 oz protein pasta, or regular pasta, cooked al dente; 3 cups lettuce, washed, dried, and chopped or torn into bite-sized pieces; ½ cup crouton; 1 lemon, cut into wedges, for serving

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https://tasty.co/recipe/caesar-pasta-salad-with-crispy-chicken

Caesar Pasta Salad With Crispy Fried Chicken | Tasty

This Caesar pasta salad with crispy fried chicken is the ultimate crowd-pleasing lunch or dinner. It's creamy, crunchy, tangy, and totally satisfying. A quick homemade Greek yogurt Caesar dressing coats al dente pasta and fresh lettuce, then gets topped with golden panko-crusted chicken for a dish that feels both indulgent and balanced. Swap in your favorite pasta shape and adjust the dressing to taste — this one is as flexible as it is delicious.

Rezept

Zubereitungszeit ca. 40 MinutenVorbereitung ca. 20 MinutenKochzeit ca. 20 Minuten

Zutaten:

2 large eggs
1 cup all-purpose flour
1 teaspoon paprika
1 teaspoon garlic powder
½ teaspoon kosher salt, plus more to taste
½ teaspoon freshly ground black pepper
1 cup panko breadcrumbs
2 boneless, skinless chicken breasts, butterflied and halved to yield 4 pieces
1 cup neutral oil, for frying
2 garlic cloves, grated
1 teaspoon anchovy paste
½ cup greek yogurt
¼ cup mayonnaise
2 tablespoons fresh lemon juice
2 tablespoons whole-grain mustard, or 2 teaspoons Dijon mustard
2 teaspoons worcestershire sauce
⅓ cup freshly grated parmesan cheese
freshly ground black pepper, to taste
8 oz protein pasta, or regular pasta, cooked al dente
3 cups lettuce, washed, dried, and chopped or torn into bite-sized pieces
½ cup crouton
1 lemon, cut into wedges, for serving

Arbeitsschritte:

Set up a breading station using 3 shallow dishes. In the first dish, whisk the eggs until smooth. In the second dish, stir together the flour, paprika, garlic powder, kosher salt, and black pepper. Add the panko to the third dish.
Dip each piece of chicken into the flour mixture, coating it fully, then into the egg, then into the panko, pressing gently to adhere. Set aside.
Pour the oil into a large skillet and heat over medium-high heat. Working one piece at a time, add the breaded chicken and fry for 4 minutes per side, until deep golden brown and the internal temperature reaches 165˚F (75˚C). Transfer to a wire rack and sprinkle with a pinch of kosher salt. Repeat with the remaining chicken pieces, and let them rest on the rack while you make the dressing.
In a medium bowl, whisk together the garlic, anchovy paste, Greek yogurt, mayonnaise, lemon juice, mustard, Worcestershire sauce, and Parmesan until smooth. Season with black pepper to taste.
In a large bowl, toss the cooked pasta with about half of the dressing until well coated. Add the lettuce and croutons, then drizzle in another quarter of the dressing and toss to coat. Add more dressing as desired.
Slice the rested fried chicken into strips on a cutting board. Divide the pasta salad among bowls and top each with the sliced chicken. Serve with lemon wedges, extra dressing, and Parmesan, if desired.
Enjoy!