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!
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.