Chicken Caesar Salad with Croutons (Print View)
Grilled chicken, crisp romaine, creamy Caesar dressing, and golden baked croutons come together in this hearty Italian-American classic.
# What You'll Need:
→ For the Chicken
01 - 2 boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - ½ teaspoon salt
04 - ¼ teaspoon black pepper
05 - ½ teaspoon garlic powder
→ For the Croutons
06 - 3 cups day-old baguette or rustic bread, cut into 1-inch cubes
07 - 2 tablespoons olive oil
08 - ½ teaspoon dried oregano
09 - ¼ teaspoon salt
10 - ¼ teaspoon garlic powder
→ For the Salad
11 - 2 large heads romaine lettuce, washed and chopped
12 - ½ cup freshly grated Parmesan cheese
→ For the Caesar Dressing
13 - ½ cup mayonnaise
14 - 2 tablespoons freshly squeezed lemon juice
15 - 1 teaspoon Dijon mustard
16 - 2 anchovy fillets, finely minced or 1 teaspoon anchovy paste
17 - 1 garlic clove, finely minced
18 - ¼ cup grated Parmesan cheese
19 - ½ teaspoon Worcestershire sauce
20 - ¼ teaspoon black pepper
21 - 2 tablespoons olive oil
# Method:
01 - Brush chicken breasts with olive oil and season generously with salt, black pepper, and garlic powder. Grill or pan-sear over medium heat for 6-7 minutes per side until internal temperature reaches 165°F. Let rest for 5 minutes before slicing into thin strips.
02 - Preheat oven to 375°F. Toss bread cubes with olive oil, oregano, salt, and garlic powder until evenly coated. Spread in a single layer on a baking sheet and bake for 10-15 minutes, stirring halfway through, until golden brown and crispy. Allow to cool slightly before serving.
03 - In a medium bowl, whisk together mayonnaise, lemon juice, Dijon mustard, minced anchovies, garlic, Parmesan cheese, Worcestershire sauce, and black pepper. Gradually drizzle in olive oil while whisking continuously until emulsified and smooth. Refrigerate until ready to use.
04 - Place chopped romaine lettuce in a large serving bowl. Drizzle with dressing to taste and toss thoroughly to coat leaves evenly. Top with sliced grilled chicken, warm croutons, and additional Parmesan cheese. Serve immediately while croutons are still crispy.
# Insider Tips:
01 -
- The homemade croutons make you realize storebought ones are just sad toast cubes
- That moment when hot chicken hits cold lettuce and the dressing clings to everything perfectly
- You get to say 'I made Caesar dressing' like its some culinary secret instead of five minutes of whisking
02 -
- Warm croutons on cold lettuce is one of those textural contrasts that makes restaurant salads taste better
- The dressing keeps for a week in the fridge and somehow gets better after a day
- Letting chicken rest before slicing is the difference between juicy meat and something dry and sad
03 -
- Whisk the dressing right before serving so the Parmesan doesnt settle to the bottom
- Cut your romaine into bite sized pieces so you dont have to knife and fork awkward long leaves