Description
This Best Chicken Caesar Salad with Homemade Croutons features perfectly grilled chicken breasts, crisp romaine lettuce, crunchy seasoned ciabatta croutons, and a creamy, tangy Caesar dressing made from scratch. Bright lemon juice, fresh garlic, and Parmesan cheese bring classic Caesar flavors together for a fresh, satisfying meal that’s perfect for lunch or dinner.
Ingredients
Scale
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 bread cubes
For the Chicken
- 1 1/2 pounds boneless, skinless chicken breasts
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- 2 teaspoons lemon zest
- 1 clove garlic, grated
- Kosher salt and freshly ground black pepper, to taste
For the Dressing
- 1/4 cup mayonnaise
- 1/4 cup buttermilk
- 3 tablespoons freshly grated Parmesan cheese
- 1 clove garlic, grated
- 1 tablespoon freshly squeezed lemon juice
- 1 1/2 teaspoons Dijon mustard
- 1/2 teaspoon Worcestershire sauce
- Kosher salt and freshly ground black pepper, to taste
For the Salad
- 2 heads romaine lettuce, roughly chopped
- 1/4 cup freshly grated Parmesan cheese
Instructions
- Prepare the Croutons: In a large mixing bowl, toss the ciabatta bread cubes with 3 tablespoons of extra-virgin olive oil, chopped fresh parsley, grated garlic, and salt and pepper to taste. Spread the bread cubes evenly on a baking sheet. Bake in a preheated oven at 350°F (175°C) for about 10-12 minutes or until golden and crispy, stirring halfway through for even browning. Set aside to cool.
- Marinate the Chicken: In a small bowl, combine 3 tablespoons olive oil, lemon juice, lemon zest, grated garlic, salt, and pepper. Place the chicken breasts in a shallow dish or zip-top bag and pour the marinade over them. Let marinate for at least 30 minutes, up to 2 hours, in the refrigerator.
- Grill the Chicken: Preheat a grill or grill pan over medium-high heat. Remove chicken from marinade and grill for about 5-6 minutes per side or until the internal temperature reaches 165°F (74°C) and juices run clear. Let rest for a few minutes before slicing into strips or bite-sized pieces.
- Make the Dressing: In a medium bowl, whisk together mayonnaise, buttermilk, freshly grated Parmesan, grated garlic, lemon juice, Dijon mustard, Worcestershire sauce, salt, and pepper until smooth and creamy. Adjust seasoning to taste.
- Assemble the Salad: In a large salad bowl, combine roughly chopped romaine lettuce, grilled chicken pieces, cooled homemade croutons, and a generous drizzle of dressing. Toss gently to coat everything evenly.
- Garnish and Serve: Top the salad with freshly grated Parmesan cheese and additional black pepper if desired. Serve immediately for the freshest texture and best flavor.
Notes
- Truly THE BEST ever, with crispy seasoned croutons, grilled chicken, and an easy homemade dressing.
- Use day-old ciabatta for the best texture in your croutons.
- Marinating the chicken adds extra flavor and juiciness to the salad.
- Buttermilk and mayonnaise combine to create a creamy but light Caesar dressing.
- Serve the salad immediately to keep the lettuce crisp and croutons crunchy.
Nutrition
- Serving Size: 1 salad bowl (approximately 1/4 of recipe)
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 28 g
- Saturated Fat: 6 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 75 mg
