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I forgot how much I loved a Ceaser Salad until I created my own Gluten Free Crispy Chicken Salad which of course, is gluten free. Whilst keeping the traditional ingredients, I have added my own twist (of course) to make this adapatable to whole family. They will not even know that its gluten free!
Gluten Free Crispy Chicken Ceaser Salad is a delicious difference and yes, healthy! Follow the recipe to read how….
Why I Love This Recipe
I love this recipe because it offers so much texture. The crunch of the crouton. The softness of the boiled egg. The crispy bacon. The sharp edge of Parmesaen. Bliss!
Ingredients
- COS LETTUCE: The foundation of the salad. Crisp!
- CHICKEN BREAST FILLETS TO CRUMB WITH GF CRUMBS: I always prefer to cook with chicken thigh, but this recipe requires breast
- BACON: A must!
- PARMESEAN: The star!
- FREE RANGE EGG: Always free range!
- GLUTEN FREE BREAD OR SOURDOUGH: To make your own croutons in 5 mins
- CEASER DRESSING: Good quality gluten free store bought
- TO SERVE: Bowls are not big enough, plates all the way!
Instructions
- Let’s get cooking! First the crispy chicken! Its so easy. Make sure the breast is thinly sliced for even cooking. On a plate, spread out the gluten free crumbs and season with salt/pepper. Press the chicken breast into the crumbs. Yes, you have read this right – no egg no flour.
- Place the chicken in batches to be cooked in the airfryer. 200c for 15 minutes until cooked through. Set aside
- Then dice up the bacon and gluten free bread into squares. Place in the airfryer 200c for 10 mins to crisp! The bacon will flavour the croutons.
- Meanwhile, boil a small saucepan to create hard boiled eggs. Bring the water to boil, then add the eggs, 8 minutes!
- Shred the cos lettuce and start to plate your masterpiece.
- Then slice the chicken breast add to the lettuce base. Then layer with the bacon, croutons, peeled and sliced boiled eggs. Top with a generous amount of shaved parmesesan. Season with salt and pepper. Drizzle with olive oil and your Ceaser Salad dressing (store bought or you can make your own). Amazing!!!!!
Can I make this in advance
Yes, you can! Prepare all the elements of this dish to plate just before serving
Can I add other vegetables?
I like to add Avocado but thats about it. Simple is best!
Can I freeze the crispy chicken?
Yes, you can! This sort of dish is great for batch cooking, so go for it!
Gluten Free Crispy Chicken Ceaser Salad
Gluten Free Crispy Chicken Ceaser Salad, I forgot how much I loved a Ceaser Salad until I created my own gluten free version. Whilst keeping the traditional ingredients, I have added my own twist (of course) to make this adapatable to whole family. They will not even know that its gluten free!
Ingredients
- 2 medium Cos Lettuce, Shredded
- 4 150g Chicken Breast, Thinly sliced
- 1 cup Gluten Free Crumbs
- 250g Bacon, Diced
- 100g Parmesean, Shaved is ideal
- 1 cup Gluten Free Bread or Sourdough, Diced
- 1 cup Ceaser Dressing
- 4 Free range eggs
Instructions
- Let’s get cooking! First the crispy chicken! Its so easy. Make sure the breast is thinly sliced for even cooking. On a plate, spread out the gluten free crumbs and season with salt/pepper. Press the chicken breast into the crumbs. Yes, you have read this right – no egg no flour.
- Place the chicken in batches to be cooked in the airfryer. 200c for 15 minutes until cooked through. Set aside
- Then dice up the bacon and gluten free bread into squares. Place in the airfryer 200c for 10 mins to crisp! The bacon will flavour the croutons.
- Meanwhile, boil a small saucepan to create hard boiled eggs. Bring the water to boil, then add the eggs, 8 minutes!
- Shred the cos lettuce and start to plate your masterpiece.
- Then slice the chicken breast add to the lettuce base. Then layer with the bacon, croutons, peeled and sliced boiled eggs. Top with a generous amount of shaved parmesesan. Season with salt and pepper. Drizzle with olive oil and your Ceaser Salad dressing (store bought or you can make your own). Amazing!!!!!
Nutrition
Serving: 1bowl | Calories: 1551kcal | Carbohydrates: 81g | Protein: 53g | Fat: 113g | Saturated Fat: 20g | Polyunsaturated Fat: 63g | Monounsaturated Fat: 26g | Trans Fat: 0.01g | Cholesterol: 153mg | Sodium: 5682mg | Potassium: 425mg | Fiber: 18g | Sugar: 12g | Vitamin A: 1128IU | Vitamin C: 1mg | Calcium: 363mg | Iron: 13mg
Tried this recipe?Leave a review or a star rating and let me know how it was! Use the hashtag #livewellbyraquel on Instagram so I can see your delicious creations.
