Best Chicken Caesar Salad with Homemade Croutons

Contents

Best Chicken Caesar Salad with Homemade Croutons
Featured Comment
TIPS AND TRICKS FOR SUCCESS
WHAT TO SERVE WITH CAESAR SALAD
TOOLS FOR THIS RECIPE
BEST CHICKEN CAESAR SALAD WITH HOMEMADE CROUTONS: FREQUENTLY ASKED QUESTIONS
Recipe
Ingredients
Equipment
Instructions

Truly THE BEST ever. With crispy, seasoned croutons, grilled chicken and an easy dressing!

Featured Comment

This Cesar salad is incredible! I could DRINK the dressing. And the chicken is so tender and flavorful. I’ve been making/eating Cesar salad for decades. This is The Best! Yum Yum Yum Yum Yum!

mary

35 more comments

This crisp, fresh caesar salad with homemade crispy croutons and perfectly juicy grilled chicken (hello, Spring!) has been getting me through these past few weeks. For starters, it’s finally starting to warm up to use a grill. But when it snows in the middle of April in Chicago, I’ll throw these chicken breasts on a grill pan.

Store-bought croutons or dressing can of course be used here but we all know that the store-bought version just does not compare. Nope, nothing compares to those freshly baked, slightly garlicky seasoned croutons, and the homemade dressing is just right – not too rich, not too creamy. It really is just right.

I will also point out that there are no egg yolks or anchovies in this (although you can certainly add those in to your liking if you wish). As for the chicken, if white meat is not your thing, thighs can easily be substituted. And you can prep everything in advance, making this a very quick weeknight meal on those super busy, hectic nights.

TIPS AND TRICKS FOR SUCCESS

Use an instant-read thermometer for the most accurate results. The internal temperature of the chicken should reach 165°F.
Let your meat rest. Let your chicken rest for at least 5 minutes prior to serving, allowing the juices to redistribute – this will allow for maximum flavor and juiciness.
Homemade croutons goes a long way. Store-bought croutons are great in a pinch but it’s all about the homemade croutons! Crispy, crunchy and perfectly seasoned.
Swap out the protein. Swap out the chicken for sauteed shrimp or any other protein to your liking.
Add the dressing just before serving. No one likes a soggy, wilted salad. To maintain crispness and freshness, toss the dressing right before serving.

WHAT TO SERVE WITH CAESAR SALAD

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TOOLS FOR THIS RECIPE

Baking sheet

Cast iron grill pan

BEST CHICKEN CAESAR SALAD WITH HOMEMADE CROUTONS: FREQUENTLY ASKED QUESTIONS

Can I use chicken thighs?

This recipe will work with boneless, skinless chicken breasts or thighs (and even tenderloins), but please be mindful of cooking time. Thighs and tenderloins will require less time to cook through.

Can I make the dressing ahead of time?

Yes! The dressing can be made 1-2 days in advance and stored in an airtight container (such as a mason jar) and placed in the fridge, letting it come to room temperature for about 15 minutes and shaking well before using.

What if I don’t have a grill?

No grill, no problem. A cast iron grill pan or a large cast iron skillet will work beautifully here, especially during those winter months when it’s too cold to grill out!

Recipe

Yield: 4 servings
Prep: 2 hours
Cook: 10 minutes
Total: 2 hours

Ingredients

3 tablespoons extra-virgin olive oil

2 tablespoons chopped fresh parsley leaves

1 clove garlic, grated

Kosher salt and freshly ground black pepper, to taste

4 cups ciabatta bread cubes

3 tablespoons extra-virgin olive oil

2 tablespoons freshly squeezed lemon juice

2 teaspoons lemon zest

1 clove garlic, grated

Kosher salt and freshly ground black pepper, to taste

1 ½ pounds boneless, skinless chicken breasts

¼ cup mayonnaise

¼ cup buttermilk

3 tablespoons freshly grated Parmesan

1 clove garlic, grated

1 tablespoon freshly squeezed lemon juice

1 ½ teaspoons Dijon mustard

½ teaspoon Worcestershire sauce

Kosher salt and freshly ground black pepper, to taste

2 heads romaine, roughly chopped

¼ cup freshly grated Parmesan

Equipment

Baking Sheet
Cast Iron Grill Pan

Instructions

1. Preheat oven to 400 degrees F.
2. In a small bowl, whisk together olive oil, parsley and garlic; season with salt and pepper, to taste.
3. Spread bread cubes in a single layer on a baking sheet. Stir in olive oil mixture and gently toss to combine. Place into oven and bake until crisp and golden, about 13-15 minutes; set aside.
4. In a small bowl, combine olive oil, lemon juice, lemon zest, garlic, 1 teaspoon salt and 1/2 teaspoon pepper.
5. In a gallon size Ziploc bag or large bowl, combine chicken and olive oil mixture; marinate for at least 2 hours, turning the bag occasionally. Drain the chicken from the marinade.
6. Preheat grill to medium high heat.
7. Add chicken to grill, and cook, turning occasionally, until chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side. Let cool before dicing into bite-size pieces.
8. In a medium bowl, whisk together mayonnaise, buttermilk, Parmesan, garlic, lemon juice, Dijon and Worcestershire; season with salt and pepper, to taste.
9. To assemble the salad, place romaine in a large bowl; top with chicken and croutons. Pour the dressing on top of the salad and gently toss to combine. Top with Parmesan.