Chicken Caesar Salad Homemade Croutons (Printable Version)
Grilled chicken and crisp romaine meet crunchy croutons and creamy Caesar dressing in this hearty dish.
# 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 rustic bread, cut into 1/2-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 fresh lemon juice
17 - 1 tablespoon Dijon mustard
18 - 2 teaspoons Worcestershire sauce
19 - 2 cloves garlic, minced
20 - 2 anchovy fillets, finely chopped (optional)
21 - Salt and pepper, to taste
# How to Make It:
01 - Set oven temperature to 375°F.
02 - Pat chicken breasts dry, brush with olive oil, and season evenly with salt, pepper, and garlic powder. Grill or pan-sear over medium heat for 6 to 7 minutes per side until fully cooked. Allow to rest before slicing.
03 - Combine bread cubes with olive oil, garlic powder, salt, and pepper. Arrange on a baking sheet and bake for 10 to 12 minutes, turning once until golden and crisp. Let cool completely.
04 - Whisk together mayonnaise, Parmesan, lemon juice, Dijon mustard, Worcestershire sauce, minced garlic, and anchovies if using. Season with salt and pepper to taste.
05 - In a large bowl, toss chopped romaine lettuce with enough Caesar dressing to coat. Add sliced chicken, croutons, and Parmesan cheese. Gently toss to combine.
06 - Plate salad immediately, garnishing with extra Parmesan and freshly ground black pepper if desired.
# Expert Advice:
01 -
- The homemade croutons are shatteringly crisp and nothing like the stale store-bought kind—they're the real reason people ask for seconds.
- You'll actually taste the Caesar dressing instead of drowning in something from a jar, and those anchovies (yes, really) make it sing without tasting fishy.
- Grilled chicken means you're done in twenty minutes flat, so this works for both rushed Tuesdays and when you want to feel accomplished.
02 -
- Day-old bread is essential—I learned this the hard way when I used fresh bread and ended up with soggy croutons instead of the shattering texture that makes this salad work.
- Never dress the salad more than a few minutes before eating, or even the sturdy romaine will start to wilt and lose its snap.
- Those anchovies are the secret weapon that makes it taste restaurant-quality, but they only work if they're finely minced into the dressing so they dissolve rather than announce themselves.
03 -
- If the dressing breaks or looks separated, whisk in a tablespoon of cold water and it'll come back together silky smooth.
- Store the croutons in an airtight container and they'll stay crisp for days, so make a double batch to have on hand for other salads.