Chicken Caesar Salad Croutons

I started making this salad on weeknights when I got tired of sad desk lunches. The first batch of croutons came out so crispy I ate half of them straight off the pan. Now it's the meal I crave when I want something filling but still feel light enough to not regret it an hour later.

I made this for a friend who swore she hated Caesar salad, turns out she just hated the bottled dressing. After one bite of the homemade version she asked if I'd teach her how to whisk anchovy paste without gagging. We ended upmaking it together every Sunday for a month, talking through whatever was going on that week while the croutons baked.

Ingredients

• Boneless, skinless chicken breasts: I use two medium ones and pound them a bit so they cook evenly, nobody wants rubbery edges and raw middles.
• Olive oil: Good quality makes a difference here since it goes on the chicken and the croutons, I notice it in the flavor.
• Day-old baguette or country bread: Stale bread makes the best croutons because it soaks up the oil without getting soggy, if your bread is fresh just leave it out on the counter for a few hours.
• Romaine lettuce: I wash and dry it really well, wet greens make the dressing slide right off.
• Parmesan cheese: Freshly grated is the only way, the pre-shredded stuff tastes like wood pulp and won't melt into the dressing right.
• Mayonnaise: This is the creamy base of the dressing, I've tried Greek yogurt as a sub but it's just not the same.
• Anchovy fillets or paste: I was scared of these at first but they give that salty umami hit that makes Caesar dressing actually taste like Caesar, start with one fillet if you're nervous.
• Lemon juice: Freshly squeezed cuts through the richness, bottled lemon juice tastes flat and chemical to me.
• Dijon mustard: Adds a little sharpness and helps emulsify the dressing so it clings to the lettuce.
• Garlic: I mince it super fine for the dressing so you get flavor without biting into a chunk, nothing worse than raw garlic burn mid-bite.

Instructions

Get the oven going:

Preheat to 375°F so it's ready when you need it. I like to do this first so I'm not standing around waiting later.

Make the croutons:

Toss your bread cubes with olive oil, salt, garlic powder, and a pinch of Italian herbs if you have them, then spread them out on a baking sheet in a single layer. Bake for 10 to 12 minutes, shaking the pan halfway through so they brown evenly and get that deep golden crisp.

Cook the chicken:

While the croutons are in the oven, rub the chicken breasts all over with olive oil, salt, pepper, and garlic powder. Grill or pan-sear them over medium heat for about 6 to 8 minutes per side until they're cooked through and the juices run clear, then let them rest for 5 minutes before slicing so they stay juicy.

Whisk the dressing:

Combine mayo, Parmesan, lemon juice, Dijon, minced anchovy, garlic, and Worcestershire in a bowl and whisk until it's smooth and creamy. Taste it and add salt and pepper as needed, I usually go light on salt since the anchovies and Parmesan are already salty.

Toss the salad:

Put the romaine in a big bowl with half the Parmesan and half the croutons, drizzle with dressing, and toss everything until the leaves are coated. I use my hands for this, it's messy but it works better than tongs.

Finish and serve:

Top the dressed greens with sliced chicken, the rest of the croutons, and more Parmesan, then crack fresh black pepper over the top. Serve it right away while the croutons are still crunchy.

Save

This salad showed up at a potluck I hosted last spring and it was gone before the main course even hit the table. Someone's husband cornered me by the fridge asking for the dressing recipe, and I watched three people fight over the last crouton. It's not fancy, but it's the kind of food people actually remember.

Making It Your Own

If you want to skip the anchovy because it freaks you out, try a tablespoon of capers instead, you still get that briny punch. I've also done this with leftover rotisserie chicken when I'm too tired to cook, just shred it and toss it on warm. For a lighter version, I've grilled the chicken with lemon and herbs and served the dressing on the side so people can control how much they use.

What to Serve It With

I usually pair this with a cold Sauvignon Blanc or even a light beer if it's summer. If I'm making it a full dinner, I'll add a simple soup like tomato or minestrone on the side, or some crusty bread with butter. It's also great next to grilled shrimp or salmon if you're feeding a crowd and want to offer options.

Storage and Leftovers

The dressing keeps in the fridge for about three days in a sealed jar, just give it a shake before using. I store the croutons in an airtight container on the counter and they stay crispy for a couple days, don't refrigerate them or they get chewy. If you have leftover assembled salad, honestly it's not great the next day because the lettuce wilts, but the chicken and croutons are perfect for snacking.

• Keep dressing, croutons, and greens separate until you're ready to eat.
• Slice only as much chicken as you need and save the rest whole so it doesn't dry out.
• Refresh leftover croutons in a 350°F oven for a few minutes if they've gone soft.

Save

This is the salad I make when I need to feel like I have my life together, even if I really don't. It's simple, satisfying, and somehow always tastes better than it has any right to.

Recipe FAQs

→ How do I make the croutons crispy?

Toss day-old bread cubes with olive oil, salt, garlic powder, and Italian herbs before baking them at 375°F for 10–12 minutes, turning halfway.

→ What’s the best way to cook the chicken?

Rub chicken breasts with olive oil and seasonings, then grill or pan-sear over medium heat for 6–8 minutes per side until cooked through.

→ Can anchovies be omitted?

Yes, omit anchovies for a milder dressing or substitute with capers for a vegetarian-friendly flavor.

→ How can I enhance the chicken’s flavor?

Marinate chicken in olive oil, lemon juice, and garlic for 30 minutes before cooking to deepen the flavor.

→ What type of cheese works best here?

Freshly grated Parmesan cheese adds a sharp, nutty element that complements the creamy dressing and crisp greens.

→ What wine pairs well with this dish?

A crisp white wine like Sauvignon Blanc balances the rich dressing and grilled chicken perfectly.