Chicken Caesar Salad Homemade Croutons

I used to grab Caesar salads from the deli counter until one rainy Tuesday I decided to make my own and realized what I'd been missing. The difference between store-bought and homemade croutons alone changed everything. Now I keep day-old bread around just for this, and the smell of garlic and olive oil toasting in the oven has become one of my favorite kitchen cues that dinner is almost ready.

I made this for a small dinner party last spring and watched everyone go quiet for the first few bites. One friend asked if I'd ordered it from somewhere fancy, which made me laugh because it all came together in under an hour. That night taught me that simple food done right beats complicated dishes every time.

Ingredients

• Boneless, skinless chicken breasts: These cook fast and slice beautifully when you let them rest a few minutes after grilling.
• Day-old baguette or country bread: Stale bread makes the best croutons because it absorbs oil without getting soggy, a lesson I learned after wasting fresh loaves.
• Romaine lettuce: The crisp, sturdy leaves hold up to dressing better than any other green I've tried.
• Mayonnaise: This forms the creamy base of the dressing and emulsifies everything into smooth, cling-to-the-leaves perfection.
• Anchovy fillets: They melt into the dressing and add a savory backbone that's hard to pinpoint but impossible to replicate.
• Freshly grated Parmesan cheese: Pre-grated never tastes the same, the fresh stuff has a sharpness and melt that makes the salad sing.
• Lemon juice: Brightens the richness and keeps the dressing from feeling too heavy.
• Garlic powder and fresh garlic: I use powder on the chicken and croutons for even distribution, fresh in the dressing for punch.

Instructions

Preheat and prep your croutons:

Set your oven to 375°F and toss bread cubes with olive oil, salt, garlic powder, and herbs if you have them. Spread them out on a baking sheet so they crisp evenly, not steam.

Bake until golden:

Let the croutons bake for 10 to 12 minutes, shaking the pan halfway through. You'll know they're done when they smell toasty and turn a deep golden brown.

Season and cook the chicken:

While the oven works, rub chicken breasts with olive oil, salt, pepper, and garlic powder, then grill or pan-sear over medium heat for 6 to 8 minutes per side. Let them rest before slicing so the juices stay inside.

Whisk the dressing:

Combine mayonnaise, Parmesan, lemon juice, Dijon, minced anchovy, garlic, and Worcestershire in a bowl. Taste it and adjust with salt and pepper until it feels balanced.

Toss the salad:

In a large bowl, combine romaine, half the Parmesan, and half the croutons, then drizzle dressing over and toss until every leaf is lightly coated. Don't drown it, you can always add more.

Plate and finish:

Top the dressed greens with sliced chicken, remaining croutons, and extra Parmesan. Crack fresh black pepper over the top and serve immediately.

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The first time I served this to my mom, she said it reminded her of the Caesar salads we used to share at a little bistro downtown when I was in high school. I hadn't thought about that place in years, but now every time I make this, I think of those afternoons and how food has a way of carrying memories forward.

Choosing Your Bread

Day-old baguette is my go-to, but any sturdy bread works as long as it's not too soft. I've used sourdough, ciabatta, and even leftover rolls. The key is that slight staleness, it lets the bread soak up oil and seasoning without falling apart in the oven.

Getting the Dressing Right

The anchovy can feel intimidating, but once it's whisked in you won't taste fish, just a deep umami richness. I tried leaving it out once to please a picky eater and the dressing felt flat. If you're truly against it, a teaspoon of capers adds some of that briny punch back.

Serving and Storing

This salad is best served fresh, but if you need to prep ahead, keep the components separate. Store dressing, chicken, croutons, and greens in their own containers and assemble just before serving. Dressed lettuce wilts fast, and soggy croutons are a heartbreak.

• Leftover dressing keeps in the fridge for up to four days and works great on other greens or as a sandwich spread.
• Croutons stay crisp in an airtight container at room temperature for two days.
• Cooked chicken can be refrigerated for three days and tastes great cold on top of the salad.

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This salad has become my answer to weeknight dinners when I want something satisfying but not heavy. It reminds me that sometimes the classics are classic for a reason, and a little effort in the details makes all the difference.

Recipe FAQs

→ How do I make the croutons crisp?

Use day-old bread cut into cubes, toss with olive oil, garlic, salt, and herbs, then bake at 375°F for 10–12 minutes, stirring halfway until golden and crunchy.

→ What’s the best way to cook the chicken?

Season chicken breasts with olive oil, salt, pepper, and garlic powder. Grill or pan-sear over medium heat for 6–8 minutes per side until done, then let rest before slicing thinly.

→ Can I adjust the dressing flavors?

Yes, you can reduce anchovy for milder taste or substitute with capers for a different savory note. Adjust lemon juice and mustard to balance acidity and tang.

→ What type of lettuce works best?

Fresh romaine lettuce is ideal for its crisp texture and mild flavor, complementing the creamy dressing and crunchy toppings perfectly.

→ How should the dish be served?

Serve chilled or at room temperature as a main dish or side. It pairs well with crisp white wines such as Sauvignon Blanc.