Best Chicken Caesar Salad with Homemade Croutons
This post may contain affiliate links. Please see our privacy policy for details.
The only chicken caesar salad recipe you will ever need! With the best homemade croutons, juicy grilled chicken, and an easy dressing!
Featured Comment
This Cesar salad is incredible! I could DRINK the dressing. And the chicken is so tender and flavorful. I’ve been making and eating Cesar salad for decades. This is The Best! Yum Yum Yum Yum Yum!
why you’ll love this chicken caesar salad
- Truly restaurant-quality. Store-bought caesar salad can get expensive with wilted greens and dry chicken. But this homemade version delivers in every way possible. We’re talking juicy chicken, crispy croutons, a vibrant caesar dressing, and crisp greens all around.
- All the homemade croutons, of course. Say goodbye to stale, store-bought croutons! Nothing compares to freshly baked, slightly garlicky, perfectly seasoned croutons made right at home – crispy on the outside, light and tender on the inside. Once baked, homemade croutons can keep for at least 1 week!
- Includes an easy caesar dressing (no anchovies). The homemade dressing is just right – not too rich and not too creamy. There are also no egg yolks nor anchovies added to the dressing.
- Make-ahead recipe. Everything can be prepped in advance, making this an incredibly quick, hearty, weeknight meal for those super busy, hectic weeknights.
Key Ingredients
For the homemade croutons
- Bread cubes: day-old or slightly stale rustic bread (French baguette, Italian bread, sourdough, or ciabatta)
- Fat: extra-virgin olive oil
- Seasonings: fresh parsley, garlic, salt, and pepper (or substitute dried herbs such as Italian seasoning)
For the chicken
- Chicken: boneless, skinless chicken breasts (or substitute leftover rotisserie chicken)
- Marinade: extra-virgin olive oil, lemon zest and juice, garlic, salt, and pepper
For the caesar dressing (without anchovies)
- Mayonnaise: provides the rich, creamy base (and replaces the egg yolks)
- Buttermilk: thins out the heavy texture while adding a sharp, tangy flavor
- Parmesan: finely grated Parmesan ensures a smooth emulsion
- Garlic: grated or finely minced to keep the creamy dressing silky
- Lemon juice: cuts the richness and brightens the flavor of the dressing
- Dijon mustard and Worcestershire: adds sharp, savory, and tangy flavors
For the salad
- Romaine lettuce: washed, dried, and roughly chopped into bite-sized pieces
- Parmesan: freshly grated (or substitute Parmigiano-Reggiano)
How to make Chicken Caesar Salad
- Make the croutons. Whisk together the olive oil, parsley, garlic, salt, and pepper. Using stale, sturdy, day-old leftover bread (such as ciabatta, baguette, or sourdough), bake the bread cubes tossed in the olive oil mixture at 400°F for 13-15 minutes until golden. Pro tip: avoid overcrowding the sheet pan for a crispy finish.
- Marinate the chicken. Combine the olive oil, lemon zest and juice, garlic, salt, and pepper. Stir in the chicken and marinate for at least 2 hours, preferably overnight.
- Prep the grill. Preheat the grill to medium high heat (400-450°F) and scrape the grill grates clean to prevent sticking and to guarantee those perfect sear marks on the chicken.
- Grill the chicken. Drain the chicken from the marinade. Add the chicken to the preheated grill, letting them cook undisturbed for a few minutes for those favorited grill marks. The chicken should reach an internal temperature of 165°F. Use a cast iron grill pan if cooking indoors.
- Let the chicken rest. Let the chicken cool slightly to ensure that the meat stays juicy, then dice into bite-sized pieces.
- Mix the dressing. Whisk together the mayonnaise, buttermilk, Parmesan, garlic, lemon juice, Dijon, Worcestershire, salt, and pepper until thick and creamy.
- Assemble and serve. Place the chopped romaine in a large bowl, then add the diced chicken and croutons. Drizzle the dressing over the ingredients, tossing gently until evenly coated. Top with freshly grated Parmesan and serve immediately.
what to serve with caesar salad
Tools For This Recipe
Best Chicken Caesar Salad with Homemade Croutons: Frequently Asked Questions
How long do homemade croutons keep?
Homemade croutons can keep for at least 1 week, stored in an airtight container (to maintain their crunch) in a cool, dry place.
Can I use chicken thighs?
This recipe will work well with boneless, skinless chicken breasts or thighs (and even tenderloins), but please be mindful of cooking time. Thighs and tenderloins will require less time to cook through than chicken breasts.
Can I substitute rotisserie chicken?
Absolutely! Shredded rotisserie chicken is a huge time-saver while repurposing leftovers, perfect for those busy weeknights. Feel free to add it chilled or slightly warmed to the salad.
What if I don’t have a grill?
No grill, no problem. A cast iron grill pan or a large cast iron skillet will work beautifully here, especially during those winter months when it’s too cold to grill out!
Can I make the dressing ahead of time?
Yes! The dressing can be made 1-2 days in advance and stored in an airtight container (such as a mason jar) and placed in the fridge, letting it come to room temperature for about 15 minutes and shaking well before using.
What is the best lettuce to use for a caesar salad?
Romaine lettuce is generally the gold standard (it’s crisp, hearty, and holds up well to a creamy dressing without getting soggy). But little gem lettuce, kale, or shaved brussels sprouts are all great alternatives.
How do I prevent a soggy salad?
Wash and dry the greens thoroughly first, then add the dressing just before serving.
Best Chicken Caesar Salad with Homemade Croutons
The only chicken caesar salad recipe you will ever need! With the best homemade croutons, juicy grilled chicken, and an easy dressing!
Video
Ingredients
For the 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, baguette or sourdough bread cubes, stale and day-old
For the chicken
- 3 tablespoons extra-virgin olive oil
- 2 teaspoons lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 1 clove garlic, grated
- Kosher salt and freshly ground black pepper, to taste
- 1 ½ pounds boneless, skinless chicken breasts
For the dressing
- ¼ cup mayonnaise
- ¼ cup buttermilk
- 3 tablespoons freshly grated Parmesan
- 1 clove garlic, grated
- 1 tablespoon freshly squeezed lemon juice
- 1 ½ teaspoons Dijon mustard
- ½ teaspoon Worcestershire sauce
- Kosher salt and freshly ground black pepper, to taste
For the salad
- 2 heads romaine, roughly chopped
- ¼ cup freshly grated Parmesan
Instructions
For the croutons
- Preheat oven to 400 degrees F.
- In a small bowl, whisk together olive oil, parsley and garlic; season with salt and pepper, to taste.
- Spread bread cubes in a single layer on a baking sheet. Stir in olive oil mixture and gently toss to combine. Place into oven and bake until crisp and golden, about 13-15 minutes; set aside.
For the chicken
- In a small bowl, combine olive oil, lemon zest and juice, garlic, 1 teaspoon salt and 1/2 teaspoon pepper.
- In a gallon size Ziploc bag or large bowl, combine chicken and olive oil mixture; marinate for at least 2 hours, turning the bag occasionally. Drain the chicken from the marinade.
- Preheat grill to medium high heat. Add chicken to grill, and cook, turning occasionally, until chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side. Let cool before dicing into bite-size pieces.
For the dressing
- In a medium bowl, whisk together mayonnaise, buttermilk, Parmesan, garlic, lemon juice, Dijon and Worcestershire; season with salt and pepper, to taste.
For the salad
- To assemble the salad, place romaine in a large bowl; top with chicken and croutons. Pour the dressing on top of the salad and gently toss to combine. Top with Parmesan.
Notes
- Homemade croutons go a long way. Homemade croutons are so much easier to make than you think, allowing you to repurpose stale, leftover bread, and tasting so much better than store-bought croutons. They can also keep for at least 1 week when stored properly!
- Use a good quality sheet pan. A durable sheet pan is ideal when making the homemade croutons – it will last for years with minimal wear and tear, and will help achieve even cooking and avoid warping at high temperatures.
- Use an instant-read thermometer for the most accurate results. The internal temperature of the chicken should reach 165°F.
- Let your meat rest. Let your chicken rest for at least 5 minutes prior to serving, allowing the juices to redistribute – this will allow for maximum flavor and juiciness.
- Swap out the protein. Substitute the chicken for sautéed shrimp or any other protein on hand such as leftover shredded rotisserie chicken.
- Romaine lettuce is ideal. Romaine is a hearty, crisp, durable green, holding up very well to dressings. If romaine lettuce is not available, use iceberg lettuce or spring mix.
- Add the dressing just before serving. No one likes a soggy, wilted salad. To maintain crispness and freshness, toss the dressing right before serving.
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
This recipe is a TRIPLE THREAT! Every part is phenomenal. I could live in the marinade—the croutons are so tasty and herby, and the dressing has a perfect bite to it.
The only thing I do differently is I pour the oil/parsley/spices on the croutons in a bowl, not while on a tray. Just find it easier to coat them that way 🙂
We tend to pair this dish with some clam chowder. It’s delish!
thank you for a great recipe!
My 4 teen/adult kids are picky eaters. My entire family loves this recipe, and my daughter asked me to make extra dressing so that we can have it again this week. (We absolutely do not miss anchovies.) Thank you!!
The grilled chicken component was sooo good that I’ll be making that on its own in the future. This is the perfect summer meal, and totally company-worthy too.
I made the Caesar salad as you stated but I shaved from my block of parmesan, nice large pieces on top of each salad beside the first parmesan requirement and everyone commented on the awesome salad but almost each said they have never used a shaved parmesan and they all loved it. The salad was a very, very big success! I served 8 people! Thanks!!
We eat caesar salads everywhere we go out and this by far is the best recipe. The croutons are pure perfection and the dressing is so tasty. I have made this recipe several times and it is a hit everytime.
Amazing!!! Whole family loved it. And those croutons are out of this world! Thank you!
Yum yum yum and you guessed it, YUM! This is a 5 star recipe right here! This is amazing and delish! Everything is purrrrfection! Have a good day howdy!
What?! No anchovies and extra virgin olive oil in the dressing? I primarily used this recipe for the chicken as I was looking for a marinade that was more interesting than salt and pepper, but also wouldn’t overpower the salad. In the end, I added anchovies and swapped out the buttermilk for EVOO. A wonderful dinner for a hot day.
We just tried this tonight and it is soooooo good. Absolutely worth marinating the chicken and using real lemons. This is a keeper for us and pretty nice and easy too. It didn’t call for bacon but honestly, we didn’t miss it at all.
Thanks for this recipe!!
: )
You are so welcome, Linda! 🙂
I never leave reviews but felt compelled after trying this recipe. Simply put, it was literally the best salad I’ve ever made for my family. The *only* change we made was adding in some grilled corn on the cob ribs and using gluten free bread for the croutons, otherwise followed exactly as written. Truly a fantastic recipe. The dressing is delicious, the chicken flavorful, the croutons crispy. 10/10 you have made us into “salad people”.
I dont have a grill. What would be the next best way to make the chicken
Roast in the oven at 180ºC.
Is it necessary to use ciabetta bread ? A lot of the ingredients are really expensive. Any substitutes?
Just use chunky white bread. And chicken legs are cheaper.
Perfect- whole family loved it
Any nutritional info for this repice?
I haven’t made this yet, but I was surprised to see that anchovies were not included in the dressing.
I had gotten another recipe a couple of years ago from a cooking blog, and like you said about yours, I could drink it, but it does include anchovies. I do NOT eat any kind of fish but decided to follow the instructions in that recipe. I haven’t tried the recipe *without* the anchovies, but I couldn’t detect any kind of fish taste. Isn’t it usually included for an additional umami taste?
I’m going to make this, hopefully today, and I bought some baguettes yesterday from Costco for dinner last night, so they should be great for croutons today!
Worcestershire sauce contains anchovies, btw…
No anchovy in a “Caesar dressing?”
This really is the best chicken Caesar salad ever. I am a vegetarian but my family members are not, so this is an easy way to share a meal that satisfies everyone. I usually substitute either hard boiled eggs or crispy chickpeas that have been dusted with buttermilk seasoning. Everyone loves this salad. I have also used the exact same lemon and garlic marinade for grilled summer squash and it’s delicious, whether I serve it hot or room temperature. Thank you, this has been in regular rotation for quite some time and no one is tired of it.
Sorry to say, but Worcestershire sauce has anchovies in it. That is why most people use it instead of anchovies paste.
This entire recipe is on point! Pretty sure all the family members have the recipe now, it’s delicious!!
If you want to add the Emami of anchovy, you can add a bit of miso paste and/or capers. Mmmmm fried capers are even better, but smush them up.
This is the best Caesar salad.
Fantastic. I’ve been trying to find the perfect Cesar Salad recipe – there are so many and none were the right flavor, until this. Also, it’s very easy to make, with ingredients I usually have on hand. (I skipped the croutons). This salad with grilled chicken breasts makes a wonderful meal. Thank you!
Let first say amazing !! Croutons recipie to perfection. Will never buy store bought again .. chicken juice perfectly seasoned for this salad and the dresssing amazing , hard time finding butter milk near me so didn’t use it . I also used diary free mayo by helmsman and it’s just perfect