Description
This Chicken Caesar Salad with Homemade Croutons is a fresh and flavorful twist on the classic. Featuring perfectly grilled marinated chicken breast, crisp romaine, and crunchy homemade ciabatta croutons tossed in a creamy, tangy Caesar dressing made from scratch, this salad is a satisfying and delicious meal perfect for lunch or dinner.
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 Marinade
- 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: Preheat your oven to 400°F (200°C). In a small bowl, whisk together olive oil, chopped fresh parsley, grated garlic, salt, and pepper. Spread the ciabatta bread cubes in a single layer on a baking sheet, pour the olive oil mixture over the bread cubes, and toss gently to coat evenly. Bake in the oven for 13-15 minutes, stirring once halfway through, until the croutons are crisp and golden. Remove and set aside to cool.
- Marinate the Chicken: In a small bowl, combine olive oil, lemon juice, lemon zest, grated garlic, 1 teaspoon salt, and 1/2 teaspoon pepper. Place the chicken breasts in a large Ziploc bag or bowl and pour the marinade over them. Seal or cover and refrigerate, marinating for at least 2 hours, occasionally turning to ensure even marination. After marinating, remove the chicken from the marinade and discard the liquid.
- Grill the Chicken: Preheat a grill to medium-high heat. Place the marinated chicken breasts on the grill and cook for 4-5 minutes per side, or until the internal temperature reaches 165°F (75°C) and the meat is thoroughly cooked. Remove from the grill and let the chicken cool slightly before dicing into bite-size pieces.
- Make the Dressing: In a medium bowl, whisk together mayonnaise, buttermilk, freshly grated Parmesan, grated garlic, lemon juice, Dijon mustard, and Worcestershire sauce. Season with salt and freshly ground black pepper to taste. Stir until smooth and creamy.
- Assemble the Salad: In a large salad bowl, place the roughly chopped romaine lettuce. Add the diced grilled chicken and homemade croutons on top. Pour the prepared dressing over the salad and toss gently until the ingredients are evenly coated. Finish by sprinkling the salad with freshly grated Parmesan cheese. Serve immediately.
Notes
- For best flavor, marinate the chicken for the full 2 hours or longer if possible.
- Ciabatta bread works best for croutons due to its airy, chewy texture that becomes perfectly crisp when baked.
- Feel free to adjust the amount of garlic and lemon in the dressing to your taste preference.
- Use freshly grated Parmesan for the best flavor impact in both the dressing and as a topping.
- If you do not have a grill, you can cook the chicken on a grill pan or stovetop skillet over medium-high heat.