Go Back
–+ servings
Chicken Caesar Salad Sandwich

Delicious Chicken Caesar Salad Sandwich for a Quick Meal

This Chicken Caesar Salad Sandwich is a quick, satisfying meal that merges crispy romaine, grilled chicken, and creamy dressing perfectly.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Resting Time 15 minutes
Total Time 42 minutes
Servings: 4 sandwiches
Course: Chicken
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Thin Chicken Breast Cutlets Flatten regular chicken breasts if needed.
  • 2 large Egg Whites Can substitute with whole eggs for richer flavor.
For the Coating
  • 1 cup Flour Consider whole wheat flour for a healthier option.
  • 1 teaspoon Salt
  • 1 teaspoon Pepper Fresh ground pepper is preferred.
  • 1 teaspoon Garlic Powder Fresh minced garlic can be used.
  • 1 teaspoon Paprika Use smoked paprika for extra flavor.
  • 1/2 cup Parmesan Cheese Feel free to swap for any hard cheese.
  • 1 cup Panko Bread Crumbs Regular breadcrumbs are fine but may not be as crisp.
For the Salad Mix
  • 6 cups Fresh Romaine Lettuce Kale or spinach can be used for variation.
  • 1/2 cup Caesar Dressing Light versions are available for fewer calories.
For Assembly
  • 4 rolls Sandwich Rolls Opt for whole grain or gluten-free.
  • 1 whole Lemon Wedge Lime can be used as an alternative.

Equipment

  • Air Fryer
  • mixing bowl
  • Wire Rack
  • Cooking spray

Method
 

Step-by-Step Instructions
  1. Evenly coat the thin chicken breast cutlets with a mix of flour, salt, pepper, garlic powder, and paprika.
  2. Dip the seasoned chicken cutlets into egg whites, allowing any excess to drip off.
  3. Press each coated chicken cutlet into a mixture of panko breadcrumbs and Parmesan cheese.
  4. Air fry the crumb-coated chicken cutlets at 400°F for about 12 minutes, flipping halfway through.
  5. Toss fresh romaine lettuce with remaining Parmesan cheese and Caesar dressing in a large bowl.
  6. Lightly mist the inside of sandwich rolls with cooking spray and toast them on medium heat.
  7. Place a chicken cutlet on the bottom half of each toasted roll, followed by the romaine salad mix.
  8. Squeeze fresh lemon juice over the salad, then cover with the top roll.
  9. Store components separately if not serving immediately to keep the lettuce crisp.

Nutrition

Serving: 1sandwichCalories: 450kcalCarbohydrates: 30gProtein: 30gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 5000IUVitamin C: 20mgCalcium: 200mgIron: 2mg

Notes

Ensure chicken cutlets are uniform in thickness for even cooking; keep salad ingredients separate for optimal freshness.

Tried this recipe?

Let us know how it was!