Fried Chicken Caesar Salad Tacos

Fried Chicken Caesar Salad Tacos

8 points

Ingredients:

For the Fried Chicken:

• 2 boneless, skinless chicken breasts (cut into strips or bite-sized pieces)

• 1 cup buttermilk

• 1 cup all-purpose flour

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp paprika

• 1/2 tsp salt

• 1/2 tsp black pepper

• 1/2 tsp cayenne pepper (optional for heat)

• Vegetable oil for frying

For the Caesar Salad:

• 2 cups Romaine lettuce (chopped)

• 1/4 cup Caesar dressing (store-bought or homemade)

• 1/4 cup grated Parmesan cheese

• Croutons (optional)

For the Tacos:

• 6-8 small soft or crunchy taco shells

• Fresh lemon wedges (for garnish)

• Fresh parsley or cilantro (for garnish)

Instructions:

1. Prepare the Fried Chicken:

• In a bowl, soak the chicken strips in buttermilk for at least 30 minutes (or up to a few hours in the fridge) to tenderize and marinate.

• In a separate shallow dish, mix together the flour, garlic powder, onion powder, paprika, salt, pepper, and cayenne pepper.

• Heat about 1 inch of vegetable oil in a large pan over medium heat.

• Dredge each piece of marinated chicken in the flour mixture, coating it evenly.

• Fry the chicken in batches for about 3-4 minutes per side, or until golden brown and cooked through.

• Remove the fried chicken and place it on a paper towel-lined plate to drain excess oil.

2. Prepare the Caesar Salad:

• In a large bowl, toss the chopped Romaine lettuce with the Caesar dressing until evenly coated.

• Sprinkle with grated Parmesan cheese and, if desired, add croutons for extra crunch.

3. Assemble the Tacos:

• Warm the taco shells in the oven or on a dry skillet for a few seconds.

• Place a generous spoonful of the Caesar salad into each taco shell.

• Top with a few pieces of fried chicken.

• Optionally, garnish with fresh lemon wedges and parsley or cilantro.

4. Serve:

• Serve the tacos immediately, and enjoy the crispy, creamy, and savory fusion of flavors!