Crispy Chicken Caesar Salad (Air Fried)

What you’ll need:

For the chicken:

• 2 chicken breasts, butterflied into 4 thin cutlets

• 2 eggs

• Salt, pepper and any other seasonings you like

• Italian seasoned breadcrumbs

• Olive oil / Avocado oil spray

For the salad:

• Romaine, chopped

• Parmesan, grated or shaved

• Walnuts, toasted on the stove for a few minutes

For the dressing:

• 2 garlic cloves, minced

• 2 tsp dijon mustard

• 1 tsp Worcestershire sauce 

• Half of a lemon, juiced (or entire lemon if you want it more citrusy)

• 1 1/2 tsp red wine vinegar

• 1/3c extra virgin olive oil

• Pinch of salt

• A few cracks of black pepper, plus more to serve

How to make it:

1. Prep your dressing:

   1. In a small bowl, whisk together garlic, dijon, Worcestershire, lemon juice and red wine vinegar.

   2. Slowly drizzle in extra virgin olive oil while whisking constantly.

   3. Whisk in salt and black pepper to taste.

2. Make your chicken:

   1. Preheat your air fryer to 400º

   2. Butterfly your chicken breasts into thin cutlets and season to your liking.

   3. Create a breading station by pouring your eggs into one shallow bowl and the breadcrumbs into another shallow bowl. Whisk your eggs and season your eggs and breadcrumbs to your liking. (I used salt, pepper and garlic powder in the eggs and Italian seasoning in the breadcrumbs.)

   4. Lay a piece of wax paper or a plate to the side to put your breaded chicken on.

   5. Dip each piece of chicken into the eggs, and then into the breadcrumbs to coat thoroughly.

   6. Spray the bottom of your air fryer with olive oil spray, then add half of the chicken pieces (depending on the size of your air fryer).

   7. Spray the tops of the chicken with olive oil spray.

   8. Air fry at 400 for 15 minutes. At the 7 minute mark, flip the chicken and spray the tops with more olive oil spray.

   9. Remove the cooked chicken and set aside on a plate. Once it’s rested for a few minutes, slice the chicken into bite sized pieces.

3. Assemble your salad:

   1. Toss chopped romaine in with the dressing.

   2. Top with parmesan, toasted walnuts, and chicken.