Crouton Chicken Caesar Salad
A fresh, protein-rich Chicken Caesar Salad with homemade golden croutons, tender grilled chicken, and a creamy, zesty dressing. Perfect for quick weeknight dinners, meal prep, or light lunches, this salad delivers satisfying flavor without excess calories.
Equipment
- Baking sheet – 1
- Cast Iron Grill Pan – 1
- Medium mixing bowl (1)
- Small mixing bowl (1)
- Gallon-Size Ziploc Bag or Large Bowl – 1
- Whisk (1)
Ingredients
For the Croutons:
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh parsley chopped
- 1 clove garlic grated
- 4 cups ciabatta bread cut into cubes
- Kosher salt and black pepper to taste
For the Chicken:
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice freshly squeezed
- 2 teaspoons lemon zest
- 1 clove garlic grated
- 1 ½ pounds boneless skinless chicken breasts
- Kosher salt and black pepper to taste
For the Dressing:
- ¼ cup mayonnaise
- ¼ cup buttermilk
- 3 tablespoons Parmesan cheese freshly grated
- 1 clove garlic grated
- 1 tablespoon lemon juice freshly squeezed
- 1 ½ teaspoons Dijon mustard
- ½ teaspoon Worcestershire sauce
- Kosher salt and black pepper to taste
For the Salad:
- 2 heads romaine lettuce roughly chopped
- ¼ cup Parmesan cheese freshly grated
Instructions
- Prepare the Oven and Ingredients for Croutons: Preheat your oven to 400°F (200°C) to ensure it’s ready when the bread cubes are seasoned. While the oven heats, gather your ciabatta bread cubes, olive oil, fresh parsley, and garlic. Grate the garlic finely so it blends evenly into the oil, releasing its aromatic flavor. Chop the parsley finely, ensuring it’s fresh and bright for a burst of herbaceous flavor in every bite.
- Season the Croutons: In a small mixing bowl, whisk together the olive oil, grated garlic, and chopped parsley until well combined. Season with a pinch of kosher salt and freshly ground black pepper, adjusting to taste. Pour this fragrant mixture over the bread cubes on a baking sheet and gently toss with a spatula or your hands until every cube is lightly coated with oil, garlic, and parsley.
- Bake the Croutons to Perfection: Spread the seasoned bread cubes in a single layer on the baking sheet, making sure none overlap to allow even crisping. Place the sheet in the preheated oven and bake for 13-15 minutes, turning once halfway through to achieve a golden-brown, crunchy exterior. Keep a close eye on them during the final minutes to prevent burning. Once baked, remove from the oven and allow them to cool completely; this ensures they remain crisp when added to the salad.
- Prepare the Chicken Marinade: In a small bowl, combine olive oil, freshly squeezed lemon juice, lemon zest, and grated garlic. Season with 1 teaspoon of salt and ½ teaspoon of black pepper. Whisk the mixture thoroughly to create a fragrant, tangy marinade that will tenderize and flavor the chicken.
- Marinate the Chicken: Place the boneless, skinless chicken breasts into a large gallon-size Ziploc bag or a mixing bowl. Pour the marinade over the chicken, ensuring all pieces are coated evenly. Seal the bag or cover the bowl and refrigerate for at least 2 hours, turning the chicken occasionally to allow the marinade to penetrate every surface. This slow infusion enhances flavor and juiciness.
- Preheat the Grill and Cook the Chicken: Preheat a cast iron grill pan over medium-high heat until hot but not smoking. Remove the chicken from the marinade and let excess liquid drip off to prevent flare-ups. Place the chicken on the grill, cooking for 4-5 minutes per side, or until the internal temperature reaches 165°F (74°C) for safe consumption. Rotate the pieces occasionally for even searing and a beautiful grill-marked finish.
- Rest and Dice the Chicken: Once grilled, transfer the chicken to a cutting board and allow it to rest for 5 minutes. Resting locks in the juices, keeping the meat tender and moist. After resting, dice the chicken into bite-sized pieces, making it easy to incorporate into the salad.
- Prepare the Caesar Dressing: In a medium mixing bowl, combine mayonnaise, buttermilk, freshly grated Parmesan, grated garlic, lemon juice, Dijon mustard, and Worcestershire sauce. Whisk vigorously until the mixture is smooth and creamy. Taste and season with kosher salt and black pepper to achieve a balanced flavor. The dressing should be thick enough to cling to the lettuce, but pourable for easy tossing.
- Assemble the Salad Base: Wash and roughly chop the romaine lettuce, removing any wilted or tough outer leaves. Place the chopped lettuce in a large salad bowl, providing a crisp, refreshing foundation for the toppings.
- Add Chicken and Croutons: Scatter the diced grilled chicken evenly over the romaine, ensuring each portion will receive a mix of protein and greens. Next, sprinkle the cooled homemade croutons on top, adding texture and a savory crunch that complements the tender chicken and crisp lettuce.
- Dress and Toss the Salad: Drizzle the freshly prepared Caesar dressing over the salad, starting with a small amount and adding more as needed. Gently toss using salad tongs or two large spoons, coating the lettuce, chicken, and croutons evenly without breaking the croutons. Ensure every bite has a balance of dressing, chicken, and crunchy bread cubes.
- Garnish and Serve: Finish the salad by sprinkling freshly grated Parmesan cheese on top for extra flavor and visual appeal. Serve immediately while the croutons are still crisp and the chicken is warm. This Chicken Caesar Salad is perfect for a wholesome lunch, weeknight dinner, or even as a meal-prep option for a few days.
Notes
- Use day-old or lightly toasted ciabatta for the croutons; it crisps beautifully and holds up well in the salad.
- Marinating the chicken for at least 2 hours (or overnight) ensures maximum flavor and juiciness.
- Grilling the chicken on medium-high heat creates perfect sear marks while keeping it tender inside.
- Whisk the dressing until fully emulsified to prevent separation and get a creamy, cohesive texture.
- Always let the croutons cool completely before adding to the salad to maintain crunch.
- Taste and adjust seasoning of the dressing before tossing; a little extra lemon or salt can elevate the flavors.
- For a lighter version, use Greek yogurt instead of mayonnaise or buttermilk in the dressing.
