Chicken Caesar Salad Croutons (Printable)

A fresh blend of grilled chicken, crisp romaine, and golden homemade croutons with a creamy tangy dressing.

# What You 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

# Directions:

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

# Expert Tips:

01 -
  • The homemade croutons stay crisp without turning into rocks, and they soak up just enough dressing to matter
  • Everything comes together in under an hour, but it tastes like you put in twice the effort
  • Its filling enough to be dinner on its own, especially when the chicken is still warm from the pan
02 -
  • Dont skip resting the chicken after cooking, or youll lose half the juices when you slice into it
  • Toss the croutons halfway through baking or the bottoms will burn while the tops stay pale
  • Add dressing gradually and toss as you go, because once the lettuce is overdressed theres no going back
03 -
  • If your dressing tastes flat, add a tiny pinch of salt and another squeeze of lemon, it transforms everything
  • Tear the romaine by hand instead of cutting it with a knife to avoid bruising the edges and turning them brown
  • Use the best Parmesan you can find and grate it yourself, the flavor difference is impossible to ignore

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