Chicken Caesar Salad with Homemade Croutons (Printable)
Grilled chicken, crisp romaine, creamy Caesar dressing, and crunchy homemade garlic croutons combine in this classic salad.
# 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
→ Caesar Dressing
13 - 1/2 cup mayonnaise
14 - 2 tablespoons freshly squeezed lemon juice
15 - 2 teaspoons Dijon mustard
16 - 2 teaspoons Worcestershire sauce
17 - 2 cloves garlic, minced
18 - 2 anchovy fillets, finely chopped (optional)
19 - 1/4 cup grated Parmesan cheese
20 - Salt and black pepper to taste
# Steps:
01 - Preheat grill or grill pan over medium-high heat. Rub chicken breasts with olive oil, salt, pepper, and garlic powder. Grill for 6 to 7 minutes per side, or until fully cooked and juices run clear. Let rest 5 minutes, then slice thinly.
02 - Preheat oven to 375°F. In a bowl, toss bread cubes with olive oil, garlic powder, salt, and pepper. Spread on a baking sheet in a single layer. Bake for 10 to 12 minutes, tossing halfway, until golden and crisp. Let cool.
03 - In a medium bowl, whisk together mayonnaise, lemon juice, Dijon mustard, Worcestershire sauce, garlic, anchovy fillets if using, and Parmesan. Season to taste with salt and pepper.
04 - In a large salad bowl, combine chopped romaine and half the Parmesan cheese. Add desired amount of dressing and toss to coat. Top with sliced chicken, homemade croutons, and remaining Parmesan. Serve immediately.
# Expert Hints:
01 -
- The homemade croutons retain that magical balance of crunchy exterior and slightly chewy center that store-bought versions never quite achieve.
- The dressing comes together in minutes but tastes like something that would make your guests quietly wonder if you attended culinary school.
02 -
- Room temperature ingredients make for a smoother dressing that emulsifies perfectly, a lesson I learned after countless broken, separated attempts.
- Adding just half the Parmesan directly to the lettuce before tossing with dressing distributes the flavor more thoroughly than putting it all on top.
03 -
- Pat your washed romaine completely dry with kitchen towels before chopping, as water dilutes your carefully crafted dressing and prevents it from properly coating the leaves.
- Make the dressing a day ahead and refrigerate it to allow the flavors to fully meld and develop complexity that same-day preparation simply cant achieve.