Chicken Caesar Salad with Croutons (Printable Version)
Grilled chicken and crisp romaine tossed with creamy dressing and golden garlic croutons.
# What You'll Need:
→ For the Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 1 tbsp olive oil
03 - 1/2 tsp salt
04 - 1/4 tsp freshly ground black pepper
→ For the Garlic Croutons
05 - 3 cups day-old baguette or country bread, cut into 1-inch cubes
06 - 2 tbsp olive oil
07 - 2 tbsp unsalted butter, melted
08 - 2 cloves garlic, minced
09 - 1/4 tsp salt
→ For the Caesar Dressing
10 - 1/2 cup mayonnaise
11 - 2 anchovy fillets, finely minced
12 - 1 clove garlic, finely minced
13 - 1 tsp Dijon mustard
14 - 2 tsp Worcestershire sauce
15 - 2 tbsp freshly squeezed lemon juice
16 - 1/3 cup grated Parmesan cheese
17 - Salt and freshly ground black pepper, to taste
→ For the Salad
18 - 2 large heads romaine lettuce, washed, dried, and chopped
19 - 1/2 cup Parmesan cheese, shaved
20 - Freshly ground black pepper, to taste
# Directions:
01 - Preheat the oven to 375°F to prepare for baking the croutons.
02 - Rub chicken breasts with olive oil, salt, and pepper. Grill or pan-sear over medium-high heat for 6–7 minutes per side until cooked through. Let the meat rest for 5 minutes, then slice into strips.
03 - In a large bowl, toss bread cubes with olive oil, melted butter, minced garlic, and salt until evenly coated. Spread on a baking sheet and bake for 10–12 minutes, stirring halfway, until golden and crisp.
04 - In a bowl, whisk together mayonnaise, anchovy fillets, minced garlic, Dijon mustard, Worcestershire sauce, lemon juice, and grated Parmesan. Season with salt and pepper to taste.
05 - In a large salad bowl, combine romaine lettuce, most of the croutons, and sliced chicken. Drizzle with Caesar dressing and toss gently to coat evenly.
06 - Top with shaved Parmesan, remaining croutons, and extra black pepper. Serve immediately.
# Expert Tips:
01 -
- The croutons stay crispy even after tossing, a small miracle that happens when you bake them just right.
- Making your own dressing takes barely more time than opening a bottle, but tastes like restaurant-quality magic.
- It's hearty enough to be a main course, yet light enough that you don't feel weighed down afterward.
02 -
- Don't dress the salad until you're ready to eat it; leftover dressed Caesar becomes soggy and sad within minutes.
- If you want the dressing thinner, whisk in a tablespoon of water or lemon juice at a time rather than adding it all at once.
- Day-old bread is essential for croutons; anything fresher turns to mush, and anything older turns to dust.
03 -
- Make the dressing up to a day ahead and store it in a jar in the fridge; the flavors actually deepen slightly as it sits.
- Pat your romaine dry with a kitchen towel before chopping, otherwise the water dilutes the dressing and makes everything taste muted.