Best Chicken Caesar Salad with Homemade Croutons
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The only chicken caesar salad recipe you will ever need! With the best homemade croutons, juicy grilled chicken, and an easy dressing!
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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?
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Came out great! Thanks!
I can’t believe I made such a delicious Caesar salad – and on my first attempt.
The croutons were so easy and added so much flavor. It’s inexpensive, but tastes fancy, with no need for preservatives.
The recipe scales down and up easily. Thank you for another home run, Chungah.
Truly an amazing dish! One of the “Best” per husband. Thank you. Nice to feel good after a meal.
This salad was so incredibly delicious! It will definitely be part of the rotation here are our house. I just hope I can have a little more will power with the croutons next time. But wait, they don’t count if they are on a salad right?!!
This was awesome. All the flavors were perfect. Family loved it. I ate so many of the croutons. Lol
Wow, I just tried this recipe, and it was a total hit! The instructions were clear and easy to follow, making the cooking process a breeze. The final dish turned out to be incredibly delicious, exactly as described. I loved the blend of flavors and the use of fresh ingredients. This recipe has definitely earned a spot in my go-to collection. Can’t wait to make it again and share it with my family and friends! Thank you for sharing such a fantastic recipe!
Hi
I prefer thighs instead of breast so I’ll be using that but why do you have to add lemon to the chicken?
I don’t have any lemons. Is it necessary?
Thanks
Made this for some friends and it was a huge hit! Excellent flavors! I plan to keep this on rotation. I followed the recipe exactly and found all measurements/seasoning to be spot on. Thanks for the fantastic recipe!
Huge hit with the family! Made double the salad dressing since they loved it so much.
I made this for a work potluck and got rave reviews! Chicken caesar salad is not normally a favorite of mine but this recipe is absolutely delicious. Much better than what you typically get in a restaurant. I’ll be adding it in to my rotation of easy summer dinners.
Love the recipe, alp thank you for the helpful tips on how to get the kids involved!
Delish salad will be making this again thank you once again!!!
I made this tonight and it was absolutely delicious!!! My 10 year old son declared it the best salad of all time. Thank you for the recipe!
Absolutely delicious!
Delicious and quick! Great weeknight dinner—used pre-marinated chicken to pull it together even faster.
Made this for dinner tonight and it’s better than any Caesar salad I’ve had in a restaurant. The dressing is fantastic and the croutons give it the perfect crunch. Grilled the chicken yesterday to make things a little easier for tonight. It was moist and flavorful even after being in the fridge overnight. Thanks for another winner!!!
This looks great! Any substitution suggestions for people like me who hate mayonnaise?
I can’t stand mayonnaise…full fat Greek yogurt is a great substitution.
I love that the dressing doesn’t have anchovies. I usually substitute lemon juice for some tang in my recipe too. I’ll give this one a try (minus the chicken) for my vegetarian daughter. Thanks!