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Best Chicken Caesar Salad with Homemade Croutons Recipe

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4 from 8 reviews

A fresh and flavorful Chicken Caesar Salad featuring juicy grilled chicken breasts, crisp homemade ciabatta croutons, and a creamy, tangy homemade Caesar dressing. Perfect for a light lunch or dinner, this recipe is easy to prepare with fresh ingredients and simple techniques.

Ingredients

Croutons

  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons chopped fresh parsley leaves
  • 1 clove garlic, grated
  • Kosher salt and freshly ground black pepper, to taste
  • 4 cups ciabatta bread cubes

Chicken Marinade

  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 2 teaspoons lemon zest
  • 1 clove garlic, grated
  • Kosher salt, 1 teaspoon
  • Freshly ground black pepper, 1/2 teaspoon
  • 1 1/2 pounds boneless, skinless chicken breasts

Dressing

  • 1/4 cup mayonnaise
  • 1/4 cup buttermilk
  • 3 tablespoons freshly grated Parmesan
  • 1 clove garlic, grated
  • 1 tablespoon freshly squeezed lemon juice
  • 1 1/2 teaspoons Dijon mustard
  • 1/2 teaspoon Worcestershire sauce
  • Kosher salt and freshly ground black pepper, to taste

Salad

  • 2 heads romaine lettuce, roughly chopped
  • 1/4 cup freshly grated Parmesan

Instructions

  1. Prepare the croutons: Preheat your oven to 400°F (204°C). In a small bowl, whisk together 3 tablespoons olive oil, chopped parsley, grated garlic, salt, and pepper. Spread the ciabatta bread cubes evenly on a baking sheet, pour the olive oil mixture over them, and gently toss to coat. Bake in the oven for about 13-15 minutes until the croutons are crisp and golden. Remove and set aside.
  2. Marinate the chicken: In a small bowl, combine 3 tablespoons olive oil, lemon juice, lemon zest, grated garlic, 1 teaspoon salt, and 1/2 teaspoon pepper. Place the chicken breasts in a gallon-sized zip-top bag or large bowl and pour the marinade over them. Seal the bag and turn occasionally to marinate for at least 2 hours in the refrigerator. After marinating, drain the chicken from the marinade.
  3. Grill the chicken: Preheat your grill to medium-high heat. Grill the chicken breasts, turning occasionally, until they reach an internal temperature of 165°F (74°C), about 4-5 minutes per side. Once cooked, let the chicken rest and cool before dicing into bite-sized pieces.
  4. Make the dressing: In a medium bowl, whisk together mayonnaise, buttermilk, Parmesan, grated garlic, lemon juice, Dijon mustard, and Worcestershire sauce. Season with salt and pepper to taste and whisk until smooth and creamy.
  5. Assemble the salad: In a large bowl, place the roughly chopped romaine lettuce. Top with diced grilled chicken and homemade croutons. Pour the dressing over the salad and gently toss to combine everything evenly. Finish by sprinkling the additional grated Parmesan over the top.

Notes

  • Marinating the chicken for a full 2 hours enhances flavor and tenderness.
  • If you don’t have a grill, you can cook the chicken on a grill pan or cast iron skillet over medium-high heat.
  • For a lighter dressing, you can reduce the mayonnaise or substitute with Greek yogurt.
  • Use day-old ciabatta bread for crispier, more flavorful croutons.
  • Store leftover grilled chicken and croutons separately to preserve their textures.

Find it online: https://lauracooks.com/best-chicken-caesar-salad-with-homemade-croutons-recipe/