Chicken Caesar Salad Homemade Croutons (Printable Version)

Classic Caesar salad with grilled chicken, homemade croutons, romaine, and a creamy parmesan dressing.

# What You Need:

→ 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 - 1/4 teaspoon salt
09 - 1/4 teaspoon garlic powder
10 - 1/4 teaspoon dried Italian herbs (optional)

→ Salad

11 - 2 large heads romaine lettuce, washed and torn into bite-sized pieces
12 - 1/3 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 - 2 tablespoons lemon juice
17 - 1 teaspoon Dijon mustard
18 - 2 anchovy fillets, minced (or 1 teaspoon anchovy paste)
19 - 1 garlic clove, finely minced
20 - 1/2 teaspoon Worcestershire sauce
21 - Salt and black pepper, to taste

# How to Make It:

01 - Set oven to 375°F and prepare for baking croutons.
02 - Toss bread cubes with olive oil, salt, garlic powder, and Italian herbs if using. Spread on a baking sheet and bake for 10 to 12 minutes, tossing halfway through, until golden and crisp. Allow to cool.
03 - Rub chicken breasts with olive oil, salt, black pepper, and garlic powder. Grill or pan-sear over medium heat for 6 to 8 minutes per side until fully cooked. Rest for 5 minutes before slicing thinly.
04 - Whisk together mayonnaise, Parmesan, lemon juice, Dijon mustard, anchovy, minced garlic, Worcestershire sauce, salt, and black pepper until smooth. Adjust seasoning to taste.
05 - In a large bowl, combine romaine lettuce, half the Parmesan, and half the croutons. Drizzle with dressing and toss to coat evenly.
06 - Top salad with sliced chicken, remaining croutons, and Parmesan cheese. Season with additional freshly ground black pepper before serving.

# Expert Advice:

01 -
  • The croutons stay crunchy even after tossing with dressing, something I never managed with store-bought.
  • Grilled chicken turns this into a real meal without feeling heavy or overdone.
  • The anchovy in the dressing adds depth without tasting fishy, a trick that surprised me the first time I tried it.
02 -
  • Letting the chicken rest after cooking is non-negotiable, cutting too soon releases all the moisture onto the cutting board instead of into your salad.
  • Toss croutons halfway through baking or the bottoms will burn while the tops stay pale.
  • Use freshly grated Parmesan, the pre-shredded kind has anti-caking agents that make the dressing gritty.
03 -
  • Grill the chicken over medium heat, not high, so the outside doesn't char before the inside cooks through.
  • Add the dressing in two stages, toss with half first, taste, then add more if needed to avoid overdressing.
  • For extra flavor, toss the hot croutons with a little grated Parmesan right when they come out of the oven.

Go Back