Chicken Caesar Salad Homemade Croutons (Printable)
Grilled chicken and crisp romaine tossed with crunchy croutons and creamy Caesar 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 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 - Black pepper, freshly ground, 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
# Directions:
01 - Set the oven to 375°F (190°C) to prepare for croutons.
02 - Pat chicken breasts dry, brush with olive oil, then season with salt, black pepper, and garlic powder. Grill or pan-sear over medium heat for 6 to 7 minutes per side until thoroughly cooked. Allow to rest before slicing.
03 - Combine bread cubes with olive oil, garlic powder, salt, and black pepper. Spread evenly on a baking sheet and bake for 10 to 12 minutes, turning once halfway through, until golden and crisp. Cool before use.
04 - Whisk together mayonnaise, Parmesan, lemon juice, Dijon mustard, Worcestershire sauce, minced garlic, and anchovies if used. Season with salt and pepper to taste.
05 - In a large bowl, toss chopped romaine with enough dressing to coat evenly. Add sliced chicken, croutons, and Parmesan cheese. Gently toss to combine.
06 - Serve immediately, garnished with extra Parmesan and freshly ground black pepper if desired.
# Expert Tips:
01 -
- The homemade croutons actually stay crunchy and taste like real bread, not cardboard.
- Grilled chicken keeps the whole thing satisfying enough to eat as a main dish without feeling heavy.
- The dressing comes together in literally two minutes and tastes restaurant-quality.
02 -
- Day-old bread is non-negotiable for croutons; fresh bread will steam instead of crisp, and frozen bread comes out soggy.
- Dry your lettuce thoroughly before tossing with dressing, or your croutons will be soft and sad within minutes.
- Make the dressing before you cook anything else—it actually tastes better when the flavors have ten minutes to get acquainted.
03 -
- Grilling the chicken gets you color and flavor, but pan-searing in a hot cast-iron skillet works just as well if you don't have a grill.
- Make the croutons earlier in the day if you can—they stay crispy for hours in an airtight container and you'll have one less thing to worry about when it's time to eat.