Chicken Caesar Salad with Homemade Croutons (Printable)
Grilled chicken, crisp romaine, creamy Caesar dressing, and golden homemade croutons create a classic, satisfying salad.
# Ingredient List:
→ Chicken
01 - 2 boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
05 - 1/2 teaspoon garlic powder
→ Croutons
06 - 3 cups day-old baguette or country bread, cut into 1-inch cubes
07 - 2 tablespoons olive oil
08 - 1/2 teaspoon garlic powder
09 - 1/4 teaspoon salt
10 - 1/4 teaspoon black pepper
→ Salad
11 - 2 large heads romaine lettuce, washed and chopped
12 - 1/2 cup freshly grated Parmesan cheese
13 - Freshly ground black pepper to taste
→ Caesar Dressing
14 - 1/2 cup mayonnaise
15 - 2 tablespoons freshly grated Parmesan cheese
16 - 1 tablespoon Dijon mustard
17 - 1 tablespoon fresh lemon juice
18 - 2 teaspoons Worcestershire sauce
19 - 2 cloves garlic, minced
20 - 2 anchovy fillets, finely chopped (optional)
21 - 1/4 teaspoon salt
22 - 1/4 teaspoon black pepper
# Directions:
01 - Preheat oven to 375°F.
02 - Toss bread cubes with olive oil, garlic powder, salt, and pepper. Spread on a baking sheet and bake for 10-12 minutes, stirring once, until golden and crisp. Remove from oven and set aside to cool.
03 - While croutons bake, rub chicken breasts with olive oil, salt, pepper, and garlic powder. Grill or pan-sear over medium-high heat for 5-6 minutes per side until cooked through. Allow to rest for 5 minutes, then slice thinly.
04 - In a small bowl, whisk together mayonnaise, Parmesan cheese, Dijon mustard, lemon juice, Worcestershire sauce, minced garlic, anchovies if using, salt, and black pepper until smooth and creamy. Adjust seasoning to taste.
05 - In a large salad bowl, toss chopped romaine with half of the Caesar dressing. Add additional dressing as desired.
06 - Top dressed salad with sliced chicken, homemade croutons, and grated Parmesan cheese. Finish with freshly ground black pepper.
07 - Transfer to serving plates and serve immediately.
# Expert Tips:
01 -
- The homemade dressing has this magical balance of creamy and tangy that makes store-bought versions taste flat in comparison.
- You can prepare components ahead of time and assemble just before eating, which has saved me during countless last-minute dinner gatherings.
02 -
- Letting the chicken rest after cooking makes all the difference between juicy slices and a cutting board full of lost flavor.
- The dressing can be made a day ahead and stored in the fridge, but bring it to room temperature before using to help it cling properly to the lettuce.
03 -
- Massaging a pinch of salt directly into the chopped garlic with the back of your spoon before adding it to the dressing breaks down the cells for a smoother, more aromatic result.
- Keeping the lettuce leaves whole until just before serving prevents those sad, wilted edges that can make even the freshest ingredients look tired.