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Best Chicken Caesar Salad with Homemade Croutons

Juicy grilled chicken, crispy homemade ciabatta croutons, and a creamy from-scratch Caesar dressing come together in this fresh and satisfying salad.
Print Recipe Save to Pins
Prep Time 2 hours 20 minutes
Cook Time 15 minutes
Total Time 2 hours 35 minutes
Servings: 4 portions
Course: Dinner, Main Course, Salad
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 3 tbsp extra-virgin olive oil for croutons
  • 2 tbsp fresh parsley chopped
  • 1 garlic clove grated, for croutons
  • kosher salt and black pepper to taste, for croutons
  • 4 cups ciabatta bread cubes cut into bite-size pieces
  • 3 tbsp extra-virgin olive oil for chicken marinade
  • 2 tbsp freshly squeezed lemon juice for marinade
  • 2 tsp lemon zest
  • 1 garlic clove grated, for marinade
  • kosher salt and black pepper to taste, for chicken
  • 1.5 lbs boneless skinless chicken breasts
  • 0.25 cup mayonnaise full-fat recommended
  • 0.25 cup buttermilk
  • 3 tbsp freshly grated Parmesan for dressing
  • 1 garlic clove grated, for dressing
  • 1 tbsp freshly squeezed lemon juice for dressing
  • 1.5 tsp Dijon mustard
  • 0.5 tsp Worcestershire sauce
  • kosher salt and black pepper to taste, for dressing
  • 2 heads romaine lettuce roughly chopped
  • 0.25 cup freshly grated Parmesan for topping

Equipment

  • Baking sheet
  • Grill or cast iron grill pan
  • Instant-read thermometer
  • Large mixing bowl
  • Small mixing bowls

Method
 

  1. Preheat oven to 400 degrees F. Whisk together 3 tablespoons olive oil, parsley, and grated garlic. Season with salt and pepper. Toss ciabatta cubes in the mixture, spread on a baking sheet in a single layer, and bake for 13 to 15 minutes until golden and crispy. Set aside.
  2. In a small bowl, combine olive oil, lemon juice, lemon zest, garlic, 1 teaspoon salt, and half teaspoon pepper for the marinade. Add chicken breasts to a large zip-lock bag with the marinade, seal, and refrigerate for at least 2 hours, turning occasionally.
  3. Preheat grill or grill pan to medium-high heat. Remove chicken from marinade and discard liquid. Grill chicken for 4 to 5 minutes per side until it reaches an internal temperature of 165 degrees F. Let rest for 5 minutes, then dice into bite-size pieces.
  4. In a medium bowl, whisk together mayonnaise, buttermilk, Parmesan, garlic, lemon juice, Dijon mustard, and Worcestershire sauce. Season with salt and pepper to taste.
  5. Place chopped romaine in a large bowl. Top with diced chicken and croutons. Pour dressing over the top and gently toss to combine. Finish with a generous sprinkle of freshly grated Parmesan and serve immediately.

Notes

Marinate the chicken for at least 2 hours for the best flavor. Add dressing just before serving to keep the salad crisp. Store all components separately if prepping ahead. Dressing keeps in the fridge for up to 2 days.