Chicken Caesar Salad Croutons (Printable)

Grilled chicken and crisp homemade croutons top fresh romaine and parmesan with creamy dressing.

# What You'll Need:

→ Chicken

01 - 2 boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
05 - 1/2 teaspoon garlic powder

→ Croutons

06 - 3 cups day-old baguette or country bread, cut into 1-inch cubes
07 - 2 tablespoons olive oil
08 - 1/4 teaspoon salt
09 - 1/4 teaspoon garlic powder
10 - 1/4 teaspoon dried Italian herbs (optional)

→ Salad

11 - 2 large heads romaine lettuce, washed and torn into bite-sized pieces
12 - 1/3 cup freshly grated Parmesan cheese
13 - Freshly ground black pepper, to taste

→ Caesar Dressing

14 - 1/2 cup mayonnaise
15 - 2 tablespoons freshly grated Parmesan cheese
16 - 2 tablespoons lemon juice
17 - 1 teaspoon Dijon mustard
18 - 2 anchovy fillets, minced (or 1 teaspoon anchovy paste)
19 - 1 garlic clove, finely minced
20 - 1/2 teaspoon Worcestershire sauce
21 - Salt and black pepper, to taste

# How to Make It:

01 - Preheat oven to 375°F. Toss bread cubes with olive oil, salt, garlic powder, and dried Italian herbs. Arrange on a baking sheet and bake for 10 to 12 minutes, turning halfway through, until crisp and golden. Set aside to cool.
02 - Rub chicken breasts with olive oil, salt, black pepper, and garlic powder. Grill or pan-sear over medium heat for 6 to 8 minutes per side until fully cooked. Let rest for 5 minutes, then slice thinly.
03 - Combine mayonnaise, Parmesan, lemon juice, Dijon mustard, minced anchovy, garlic, Worcestershire sauce, salt, and pepper in a bowl. Whisk until smooth and adjust seasoning as needed.
04 - In a large bowl, mix romaine lettuce with half the Parmesan cheese and half the croutons. Drizzle with dressing and toss to coat evenly.
05 - Top the dressed salad with sliced chicken, remaining croutons, and Parmesan cheese. Finish with freshly ground black pepper to taste.

# Expert Advice:

01 -
  • The homemade croutons alone are worth it, they taste like garlic bread you're allowed to put in salad.
  • It's filling enough to be dinner but you won't feel weighed down like you do with pasta.
  • You can prep the dressing and croutons ahead so throwing it together on a busy night takes maybe ten minutes.
02 -
  • Let the chicken rest after cooking or all the juices run out when you slice it and you end up with dry, sad meat.
  • Don't overdress the salad, you can always add more but you can't take it back once the lettuce is soggy.
  • If your croutons aren't getting crispy, spread them out more, crowding the pan steams them instead of roasting them.
03 -
  • Marinate the chicken in olive oil, lemon juice, and garlic for 30 minutes before cooking if you have time, it makes it so much more flavorful.
  • Use a microplane to grate the garlic and Parmesan, it distributes the flavor way better than chopping.
  • Taste your dressing before tossing, everyone's taste is different and you might want more lemon or salt depending on your anchovy.

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