Cornflake-crusted chicken is paired with a tangy Caesar kale dressing — It’s a gluten-free and dairy-free win! 

Bold statement but this Cashew Caesar Salad with Crispy Chicken may be one of the best salads I’ve EVER made!

Now, I won’t be upset if you decide to make just the chicken or the dressing. But once you make both and combine the flavors with the crisp kale and romaine for one irresistible bite, you may be swayed to say that this is the “best salad ever” too. 

Crispy chicken isn’t the easiest to perfect, especially gluten-free crispy chicken. 

This recipe uses both gluten-free cornflakes and a flour blend to achieve the crunchy exterior you’re craving.  

By using thin chicken cutlets and baking them on a wire rack, they crisp up to perfection without frying them in oil.

To make the dressing plant-based, soaked cashews are blended with seasoning like lemon juice, capers, and nutritional yeast for a creamy and completely dairy-free bite. 

So go ahead and make a batch of this chicken and salad for your next at-home salad night. 

It may just become one of your new favorite meals too… Enjoy! 

Key Ingredients for Crispy Chicken Caesar Salad

Don’t run because you see the lengthy ingredient list! The recipes themselves are super simple to make and you may already have most of these ingredients already in your fridge and pantry. 

• Chicken Cutlets: Thin is best here! If you have larger chicken breasts, you can cut them into smaller, thinner strips to achieve cutlets. 
• Gluten-free Cornflakes: They do exist! I used @therealcerealcompany which uses just corn grits and sea salt! 
• Eggs: For the flour and cornflakes to stick to the chicken, I used eggs as the binder. I haven’t tried this recipe with an egg substitute. 
• Gluten-free Flour Blend: I used @bobsredmill 1:1 baking flour here. 

• Dijon Mustard: This adds a slight tang to the chicken and pairs well with the spices in the flour mixture too. 
• Avocado Oil Spray: A staple in my kitchen, avocado oil spray is an easy way to achieve the perfect crispiness without using a ton of oil. 
• Raw Cashews: You’ll want to soak these for 4+ hours before blending them into a dressing. If you’re short on time, you can also boil them for 10 minutes. 
• Lemon Juice: A squeeze of lemon brightens the dressing and brings it to life. 

• Capers: Bright and tangy, these bring just the right amount of saltiness to the dressing. 
• Nutritional Yeast: This adds a cheesy flavor without any dairy. It’s a popular ingredient in many plant-based recipes, such as my Dairy-Free Pumpkin Alfredo and Dairy-Free Chicken Alfredo. 
• Lettuce: For the salad, I opted for a blend of curly kale and romaine because I feel it gives the right amount of texture and variety. The dressing holds up to a sturdy lettuce. 
• Hemp and Pumpkin Seeds: Whenever I can add more protein, I will! These seeds are filled with protein as well as fiber and antioxidants. 

How to Make Gluten-Free Breaded Chicken Caesar Salad

Let’s get the chicken going first.

Bread The Chicken

Start by preheating the oven to 400°F. 

Break the cornflakes up into small crumbs. You can do this in a food processor (that’s the easiest) or place them in a large bag and crunch them with a rolling pin. 

Next, stir together the eggs, flour, avocado oil, mustard, spices, salt, and pepper in a shallow bowl. 

With clean hands, dip each chicken cutlet in the egg and flour mixture then into the crushed cornflakes, ensuring they are fully covered.

Place on top of a metal rack on a sheet pan. The wire rack helps the chicken crisp up on all sides. 

Bake The Chicken

Spray the breaded chicken cutlets generously with avocado oil and bake for 15 minutes until crispy.

Remove the pan from the oven and turn the oven to broil on high.

Return the chicken cutlets to the oven and broil for 2 to 3 minutes to get a nice crisp on the outside. Be sure to watch closely because they can burn easily!

Once the cutlets have finished broiling, allow them to cool before slicing.

While The Chicken Cooks, Make the Dressing

Add the soaked cashews, water, lemon juice, olive oil, capers, nutritional yeast, Worcestershire sauce, garlic, salt, and black pepper to a food processor or blender and process until creamy, adding more water as needed to thin to your desired consistency.

Assemble The Salad

When ready to eat, add the kale to a serving bowl and massage with your hands until you meet little resistance.

Add the remaining salad ingredients, toss with your dressing, and top with chicken. Serve and enjoy!

More Hearty Salad Recipes: 

• Shaved Brussels Sprout Salad with Roasted Shallot Pomegranate Dressing
• Southwestern Micro-Chopped Salad with Cilantro Lime Dressing
• Roasted Sweet Potato Kale Salad
• Charred Corn and Edamame Salad with Citrus Dressing