Description
This Best Chicken Caesar Salad features tender, grilled chicken breasts, crisp homemade seasoned croutons, and a creamy, tangy Caesar dressing made from scratch. Paired with fresh romaine lettuce and plenty of freshly grated Parmesan, this salad is a satisfying and flavorful classic, perfect for a healthy lunch or dinner.
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
- 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
Instructions
- Prepare the Croutons: Preheat your oven to 375°F (190°C). In a large bowl, toss the ciabatta bread cubes with 3 tablespoons of extra-virgin olive oil, grated garlic, chopped parsley, kosher salt, and freshly ground black pepper until evenly coated. Spread the bread cubes on a baking sheet in a single layer. Bake for 12-15 minutes, stirring once halfway through, until golden and crispy. Remove from oven and let cool.
- Marinate the Chicken: In a small bowl, whisk together 3 tablespoons extra-virgin olive oil, lemon juice, lemon zest, grated garlic, salt, and pepper. Place the chicken breasts in a shallow dish and pour the marinade over them. Let marinate for at least 30 minutes to 1 hour in the refrigerator to absorb the flavors.
- Cook the Chicken: Preheat a grill or grill pan over medium-high heat. Grill the chicken breasts for 5-6 minutes per side or until they reach an internal temperature of 165°F (74°C) and are nicely charred. Remove from the grill and let rest for a few minutes. Slice into strips or bite-sized pieces.
- Make the Dressing: In a bowl, whisk together mayonnaise, buttermilk, freshly grated Parmesan, grated garlic, lemon juice, Dijon mustard, Worcestershire sauce, salt, and pepper until smooth and creamy. Adjust seasoning to taste.
- Assemble the Salad: In a large salad bowl, combine the chopped romaine lettuce, grilled chicken pieces, and the homemade croutons. Drizzle the dressing over the top and toss gently to coat all ingredients evenly.
- Serve: Sprinkle the salad with additional freshly grated Parmesan and serve immediately for best texture and flavor.
Notes
- Truly THE BEST ever with crispy, seasoned croutons, grilled chicken, and an easy, flavorful dressing!
- Marinate the chicken ahead of time to enhance the flavor and keep it juicy.
- The croutons can be made in advance and stored in an airtight container.
- Use fresh Parmesan for the best flavor in both the dressing and topping.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 2 g
- Sodium: 540 mg
- Fat: 28 g
- Saturated Fat: 6 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 85 mg
