Description
A delicious and classic Chicken Caesar Salad featuring tender grilled chicken breasts, crispy homemade seasoned croutons, fresh romaine lettuce, and a creamy, tangy homemade Caesar dressing with Parmesan cheese. Perfectly balanced flavors and textures come together in this satisfying and elegant salad.
Ingredients
Scale
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 1/2 pounds boneless, skinless chicken breasts
For the Dressing
- 1/4 cup mayonnaise
- 1/4 cup buttermilk
- 3 tablespoons freshly grated Parmesan cheese
- 1 clove garlic, grated
- 1 tablespoon freshly squeezed lemon juice
- 1 1/2 teaspoons Dijon mustard
- 1/2 teaspoon Worcestershire sauce
- Kosher salt and freshly ground black pepper, to taste
For the Salad
- 2 heads romaine lettuce, roughly chopped
- 1/4 cup freshly grated Parmesan cheese
Instructions
- Prepare the Croutons: In a mixing bowl, combine 3 tablespoons of olive oil, chopped parsley, grated garlic, salt, and pepper. Toss the ciabatta bread cubes in the mixture until evenly coated. Spread the bread cubes on a baking sheet in a single layer.
- Bake the Croutons: Preheat your oven to 375°F (190°C). Bake the coated bread cubes for about 10-12 minutes, stirring halfway through, until golden and crispy. Remove from oven and let cool.
- Marinate the Chicken: In a small bowl, whisk together 3 tablespoons olive oil, lemon juice, lemon zest, grated garlic, salt, and pepper. Place the chicken breasts in a shallow dish or zip-top bag and pour the marinade over them. Refrigerate and marinate for at least 1 hour to impart flavor.
- Cook the Chicken: Preheat your grill or grill pan over medium-high heat. Remove chicken from the marinade and grill for 5-6 minutes per side or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through. Let the chicken rest for a few minutes before slicing thinly.
- Make the Dressing: In a bowl, whisk together mayonnaise, buttermilk, grated Parmesan, grated garlic, lemon juice, Dijon mustard, Worcestershire sauce, salt, and pepper. Adjust seasoning to taste to create a creamy and tangy Caesar dressing.
- Assemble the Salad: In a large serving bowl, combine the roughly chopped romaine lettuce, sliced grilled chicken, and cooled homemade croutons. Drizzle the dressing over the salad and toss gently to coat evenly.
- Serve: Sprinkle additional freshly grated Parmesan on top for garnish. Serve immediately as a satisfying main dish salad.
Notes
- Truly THE BEST ever with crispy, seasoned croutons, grilled chicken, and an easy homemade dressing!
- Allow chicken to rest after grilling to retain juices for tender slices.
- Adjust the garlic and lemon levels in the dressing to suit your taste preferences.
- Make croutons ahead and store in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 salad serving
- Calories: 480 kcal
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 28 g
- Saturated Fat: 6 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 90 mg
