Chicken Caesar Salad Homemade Croutons (Printable)
Tender grilled chicken tossed with crispy romaine, crunchy croutons, and creamy dressing for a flavorful dish.
# 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 rustic bread, cut into 1/2-inch cubes
07 - 2 tablespoons olive oil
08 - 1/2 teaspoon garlic powder
09 - 1/4 teaspoon salt
10 - 1/4 teaspoon black pepper
→ Salad
11 - 2 large heads romaine lettuce, washed and chopped
12 - 1/2 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 - 1 tablespoon fresh lemon juice
17 - 1 tablespoon Dijon mustard
18 - 2 teaspoons Worcestershire sauce
19 - 2 cloves garlic, minced
20 - 2 anchovy fillets, finely chopped (optional)
21 - Salt and pepper, to taste
# How to Make It:
01 - Set the oven to 375°F and allow it to fully preheat.
02 - Pat the chicken breasts dry, brush evenly with olive oil, then season with salt, black pepper, and garlic powder. Grill or pan-sear over medium heat for 6-7 minutes on each side until fully cooked. Rest before slicing.
03 - Toss bread cubes with olive oil, garlic powder, salt, and black pepper. Spread evenly on a baking sheet, bake for 10-12 minutes, turning halfway through, until golden and crisp. Cool completely.
04 - In a bowl, whisk together mayonnaise, Parmesan cheese, lemon juice, Dijon mustard, Worcestershire sauce, minced garlic, and optional anchovies. Season with salt and pepper to taste.
05 - In a large bowl, toss chopped romaine lettuce with enough Caesar dressing to coat. Add sliced chicken, croutons, and Parmesan cheese, then toss gently to combine.
06 - Plate the salad immediately, garnished with extra Parmesan and freshly ground black pepper if desired.
# Expert Advice:
01 -
- Homemade croutons taste nothing like store-bought—golden, crispy, and actually seasoned like they mean it.
- Grilled chicken takes this from side-dish territory to a proper meal that keeps you full.
- The dressing is creamy without being heavy, and you control exactly how garlicky it gets.
02 -
- Don't dress the whole salad until you're ready to eat it—warm dressing makes wilted lettuce, and wilted lettuce is nobody's friend.
- If your croutons aren't completely cooled before tossing them in, they'll steam and lose their crunch.
03 -
- If you don't have anchovies or don't want to use them, a teaspoon of fish sauce mixed into the dressing gives you the umami without the anchovies themselves.
- For a lighter version that still tastes incredible, swap half the mayonnaise for Greek yogurt—it stays creamy but feels less heavy.