Chicken Caesar Salad with Croutons (Print)

Grilled chicken and crisp romaine tossed with creamy Caesar dressing and crunchy homemade croutons.

# What You’ll 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:

01 - Brush chicken breasts with olive oil and season with salt black pepper and garlic powder. Grill or pan-sear over medium heat for 6-7 minutes per side until fully cooked. Let rest for 5 minutes then slice thinly.
02 - Preheat oven to 375°F. Toss bread cubes with olive oregano salt and garlic powder until well coated. Spread on a baking sheet and bake for 10-15 minutes stirring once until golden and crisp. Cool slightly before using.
03 - In a medium bowl whisk together mayonnaise lemon juice Dijon mustard anchovies garlic Parmesan Worcestershire sauce black pepper and olive oil until smooth and creamy. Refrigerate until ready to use.
04 - Place chopped romaine in a large bowl and toss with enough Caesar dressing to coat leaves evenly. Top with sliced chicken homemade croutons and additional Parmesan cheese. Toss gently and serve immediately.

# Expert Tips:

01 -
  • Homemade croutons transform this from ordinary salad into something people ask for by name
  • The dressing comes together in minutes but tastes like restaurant quality
  • Grilled chicken makes it substantial enough for a full meal
02 -
  • The anchovies dissolve almost completely into the dressing, so even skeptics usually love the final result
  • Croutons can be made up to 2 days ahead and stored in an airtight container
  • Dressing tastes even better after resting in the refrigerator for a few hours
03 -
  • Use room-temperature chicken for more even cooking and better sear marks
  • Grate your own Parmesan from a wedge instead of using pre-grated cheese
  • Wash and dry romaine thoroughly, preferably in a salad spinner, so the dressing sticks properly

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