Chicken Caesar Salad Homemade Croutons (Printable Version)
Grilled chicken, crisp romaine, creamy Caesar dressing, Parmesan, and crunchy homemade croutons come together in this hearty Italian-American classic.
# What You Need:
→ For the Chicken
01 - 2 boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - ½ teaspoon salt
04 - ¼ teaspoon black pepper
05 - ½ teaspoon garlic powder
→ For the Croutons
06 - 3 cups day-old baguette or rustic bread, cut into 1-inch cubes
07 - 2 tablespoons olive oil
08 - ½ teaspoon dried oregano
09 - ¼ teaspoon salt
10 - ¼ teaspoon garlic powder
→ For the Salad
11 - 2 large heads romaine lettuce, washed and chopped
12 - ½ cup freshly grated Parmesan cheese
→ For the Caesar Dressing
13 - ½ cup mayonnaise
14 - 2 tablespoons freshly squeezed lemon juice
15 - 1 teaspoon Dijon mustard
16 - 2 anchovy fillets, finely minced or 1 teaspoon anchovy paste
17 - 1 garlic clove, finely minced
18 - ¼ cup grated Parmesan cheese
19 - ½ teaspoon Worcestershire sauce
20 - ¼ teaspoon black pepper
21 - 2 tablespoons olive oil
# How to Make It:
01 - Brush chicken breasts with olive oil and season thoroughly with salt, black pepper, and garlic powder. Grill or pan-sear over medium heat for 6 to 7 minutes per side until fully cooked through. Allow the chicken to rest for 5 minutes before slicing into thin strips.
02 - Preheat oven to 375°F. Place bread cubes in a large bowl and toss with olive oil, dried oregano, salt, and garlic powder until evenly coated. Spread the seasoned bread in a single layer on a baking sheet. Bake for 10 to 15 minutes, stirring halfway through, until golden brown and crispy. Set aside to cool slightly.
03 - In a medium bowl, whisk together mayonnaise, lemon juice, Dijon mustard, minced anchovies, minced garlic, grated Parmesan cheese, Worcestershire sauce, and black pepper. Gradually drizzle in olive oil while whisking continuously until the dressing is smooth and well emulsified.
04 - Place chopped romaine lettuce in a large serving bowl. Add enough Caesar dressing to coat the leaves evenly and toss gently. Top with sliced grilled chicken, warm croutons, and additional Parmesan cheese. Toss lightly to combine and serve immediately while croutons are still crisp.
# Expert Advice:
01 -
- The homemade croutons transform everything, turning a simple salad into something people talk about
- Grilling the chicken adds that perfect char and keeps it juicy without any fancy techniques
- The dressing comes together in minutes but tastes like it came from a restaurant kitchen
02 -
- Letting the chicken rest before slicing is the difference between juicy, tender pieces and dry, tough ones
- The croutons continue to crisp slightly as they cool, so do not worry if they seem a little soft right out of the oven
- Start with less dressing than you think you need, you can always add more but you cannot take it back
03 -
- Grate your own Parmesan instead of buying pre-grated, the texture and flavor difference is remarkable
- Room temperature ingredients blend into a smoother, creamier dressing