Best Chicken Caesar Salad with Homemade Croutons

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

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 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.

Best Chicken Caesar Salad with Homemade Croutons

Yield: 4 servings

Prep: 2 hours hours 20 minutes minutes

Cook: 10 minutes minutes

Total: 2 hours hours 30 minutes minutes

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

5 stars (19 ratings)

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Ingredients

for the croutons

• 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

for the chicken

• 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

for the dressing

• 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

for the salad

• 2 heads romaine, roughly chopped
• ¼ cup freshly grated Parmesan

Instructions

for the croutons

• Preheat oven to 400 degrees F.
• In a small bowl, whisk together olive oil, parsley and garlic; season with salt and pepper, to taste.
• 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.

for the chicken

• In a small bowl, combine olive oil, lemon juice, lemon zest, garlic, 1 teaspoon salt and 1/2 teaspoon pepper.
• 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.
• Preheat grill to medium high heat.
• 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.

for the dressing

• In a medium bowl, whisk together mayonnaise, buttermilk, Parmesan, garlic, lemon juice, Dijon and Worcestershire; season with salt and pepper, to taste.

for the salad

• 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.

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