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Chicken Caesar Salad

A classic chicken Caesar salad with juicy Italian-seasoned grilled chicken breast, crisp romaine, golden homemade Parmesan croutons, and a creamy from-scratch Caesar dressing. Ready in 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 portions
Course: Dinner, Lunch, Salad
Cuisine: American
Calories: 642
Ingredients Equipment Method Notes

Ingredients
  

  • 2 boneless skinless chicken breasts
  • 1 tsp Italian seasoning
  • 1 tbsp olive oil for the chicken
  • 4 cups cubed French or Italian bread day-old preferred
  • 3 tbsp olive oil for the croutons
  • 0.25 cup shredded Parmesan cheese for the croutons
  • 0.33 cup extra virgin olive oil for the dressing
  • 0.25 cup fresh lemon juice
  • 0.25 cup mayonnaise
  • 2 tsp Dijon mustard
  • 2 garlic cloves minced
  • 3 anchovy fillets chopped and mashed into a paste
  • 2 hearts Romaine lettuce cut into bite-sized pieces
  • 0.25 cup shredded Parmesan cheese for assembly

Equipment

  • Grill pan or skillet
  • Sheet pan
  • Large mixing bowl
  • Whisk
  • Meat thermometer

Method
 

  1. Preheat the oven to 375 degrees F. Spread cubed bread on a sheet pan. Drizzle with olive oil, sprinkle with Parmesan, salt, and pepper, then toss to coat. Bake for 13 to 15 minutes, shaking the pan halfway through, until golden and crispy. Set aside.
  2. While croutons bake, season chicken breasts with Italian seasoning, salt, pepper, and olive oil on both sides. Heat a grill pan over medium-high heat. Cook chicken for 5 to 7 minutes per side until the internal temperature reaches 165 degrees F. Rest for 5 minutes before slicing.
  3. While the chicken cooks, combine extra virgin olive oil, fresh lemon juice, mayonnaise, Dijon mustard, minced garlic, and mashed anchovy paste in a large bowl. Whisk until smooth and fully emulsified. Taste and adjust seasoning.
  4. Add chopped romaine to the bowl with the dressing and toss to coat. Divide between 4 plates. Slice the chicken and place half a breast on each salad. Top with croutons and shredded Parmesan. Serve immediately.

Notes

Substitute 1 tbsp capers for anchovy fillets if preferred. Use day-old bread for crispier croutons. Rotisserie chicken works as a time-saving shortcut. Store dressing separately for up to 4 days. Store croutons at room temperature for 2 to 3 days. Assemble salad fresh — do not store dressed.