Ultimate Chicken Caesar Salad with Crunchy Homemade Croutons
A delicious chicken caesar salad featuring homemade croutons, offering a fresh and zesty meal option for summer.
Equipment
- - Oven
- - Grill
- - Baking sheet
- - Mixing bowl
- Whisk
- - Measuring spoons
- Ziploc Bag
Ingredients
Croutons
- 4 cups ciabatta bread cubes use day-old bread for best texture
- 3 tablespoons extra-virgin olive oil helps create that golden, crispy exterior
- 2 tablespoons chopped fresh parsley adds a burst of color and flavor
- 2 cloves garlic grated, infuses the croutons with flavor
- kosher salt to taste, enhances all the flavors
- freshly ground black pepper to taste, enhances all the flavors
Chicken
- 2 large boneless, skinless chicken breasts the star protein for your salad
- 2 tablespoons extra-virgin olive oil ensures the chicken stays juicy
- 2 tablespoons lemon juice adds brightness to the marinade
- 1 teaspoon lemon zest a touch of fresh citrus
- 2 cloves garlic grated, infuses the chicken with flavor
- kosher salt season generously
- freshly ground black pepper season generously
Dressing
- 1 cup mayonnaise provides creamy texture
- 1/2 cup buttermilk adds tangy kick
- 1/2 cup freshly grated Parmesan enhances flavor
- 2 cloves garlic grated, adds depth
- 2 tablespoons lemon juice brings flavors together
- 1 teaspoon Dijon mustard adds spice and creaminess
- 1 teaspoon Worcestershire sauce adds umami boost
- kosher salt to taste, balances dressing
- freshly ground black pepper to taste, balances dressing
Salad
- 6 cups romaine the crunchy base
- 1/2 cup freshly grated Parmesan for an extra cheesy finish
Instructions
Making the Salad
- Preheat the oven to 400 degrees F.
- Whisk together olive oil, parsley, and garlic in a small bowl. Season with salt and pepper to taste.
- Spread bread cubes in a single layer on a baking sheet. Stir in the olive oil mixture and gently toss. Bake for about 13-15 minutes until golden brown.
- Combine olive oil, lemon juice, lemon zest, garlic, salt, and pepper in a small bowl to marinade the chicken.
- Marinate the chicken in a Ziploc bag or bowl with the olive oil mixture for at least 2 hours. Drain the chicken after marinating.
- Preheat the grill to medium-high heat.
- Grill the chicken for about 4-5 minutes per side until fully cooked.
- Whisk mayonnaise, buttermilk, Parmesan, garlic, lemon juice, Dijon, Worcestershire sauce in a medium bowl. Season with salt and pepper.
- Assemble the salad with chopped romaine, grilled chicken, and crunchy croutons. Pour over the dressing and toss gently.
Notes
Add a squeeze of fresh lemon juice before serving for extra brightness.