When was the last time your Caesar salad made you do a double take?

This isn’t the sad lunch version with soggy lettuce and a bottled dressing. We’re stacking ultra-crispy air-fried chicken cutlets with creamy Caesar salad—no croutons needed because the crunch is built in.

This viral-worthy dish is inspired by a trending Instagram moment (thank you, @munchinwithmaddie!), but I made it my own with a few key upgrades—including the game-changing trick of refrigerating the breaded chicken overnight for max crunch.

Whether you’re making dinner for the family or serving up that “wow” factor on social, this recipe is guaranteed to impress.

Why You’ll Love This Chicken Caesar Salad:

Air fryer friendly – no deep-frying, no mess
Ridiculously crispy chicken – restaurant-style crunch at home
No croutons needed – the chicken does all the texture work
Quick + high protein – easy weeknight dinner, meal prep friendly
Texas-seasoned chicken for bold flavor in every bite

Ingredients

For the Chicken Cutlets:

4 small boneless chicken cutlets, sliced in half (for 8 thin pieces)
Salt and pepper
1/3 cup all-purpose flour
1 tsp Hunter’s Texas Seasoning (optional but recommended)
2 eggs, beaten
1.5 cups panko breadcrumbs
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp dried oregano or Italian seasoning
Olive oil or avocado oil spray

Optional but recommended: Bread the cutlets the night before and refrigerate — this helps the coating set for max crunch.

For the Caesar Salad:

1 large romaine heart, chopped
Freshly shaved or grated Parmesan cheese
Cracked black pepper
Optional: lemon zest, thin-sliced red onion, or hot honey drizzle

Creamy Caesar Dressing (Greek Yogurt–Based)

Ingredients:

1/3 cup full-fat plain Greek yogurt
1 tbsp mayo (adds creaminess)
1 tsp lemon juice
1/2 tsp Dijon mustard
1 garlic clove, grated
2 tbsp grated Parmesan
Salt + black pepper
1–2 tsp honey or sugar (to mellow tang)

Instructions:

Whisk everything together until smooth and creamy. Add water or milk to thin to desired consistency.

How to Make Air Fryer Chicken Cutlets

Step 1: Slice & Season

Slice each chicken cutlet in half horizontally to make 8 thin pieces. Pat dry and season with salt and pepper.

Step 2: Bread

Dredge each piece in flour → dip in egg → press into seasoned panko breadcrumb mix.

Step 3: Chill (Optional)

Place breaded cutlets on a tray, cover, and refrigerate overnight. This sets the crust for a crispier finish.

Step 4: Air Fry

Preheat air fryer to 400°F (200°C)
Spray basket and both sides of cutlets with oil
Air fry in a single layer for 7–8 minutes, flipping halfway
Internal temp should reach 165°F

Assemble the Salad Stack

Toss chopped romaine with Caesar dressing and Parmesan.
Plate 1–2 cutlets per serving.
Pile salad high on top of the crispy chicken.
Finish with black pepper, lemon zest, and extra cheese if desired.

Pro Tip: Add a drizzle of hot honey for sweet heat.

Leftovers & Meal Prep

Store cutlets in an airtight container (separately from salad) for up to 3 days.
Reheat in air fryer to bring back crispiness.
Toss fresh salad right before serving.

Let’s Chat!

Did you make this crispy Caesar stack? Tag me on Instagram @homecookblog or drop a comment below — I love seeing your kitchen creations!

Crispy Chicken Caesar Salad (No Croutons) – Air Fryer Perfection