chicken caesar salad
A flavorful and crispy chicken Caesar salad perfect for a quick lunch or dinner, combining grilled chicken, homemade croutons, and a creamy dressing.
Ingredients
Dressing and Marinade
- 3 tablespoons extra-virgin olive oil for dressing and croutons
- 2 tablespoons chopped fresh parsley
- 1 clove garlic, grated for marinade and dressing
- Kosher salt to taste Kosher salt
- Freshly ground black pepper to taste black pepper
- 4 cups ciabatta bread, cut into cubes for croutons
- 3 tablespoons extra-virgin olive oil for chicken marinade
- 2 tablespoons lemon juice
- 2 teaspoons lemon zest
- 1 clove garlic, grated for marinade
- 1.5 pounds boneless, skinless chicken breasts
- 1/4 cup mayonnaise
- 1/4 cup buttermilk
- 3 tablespoons grated Parmesan cheese for dressing
- 1 clove garlic, grated for dressing
- 1 tablespoon lemon juice for dressing
- 1.5 teaspoons Dijon mustard
- 1/2 teaspoon Worcestershire sauce
- Kosher salt to taste Kosher salt
- Freshly ground black pepper to taste black pepper
Salad and Toppings
- 2 heads romaine lettuce, chopped
- 1/4 cup grated Parmesan cheese for topping
Instructions
- Preheat oven to 400°F (200°C). Toss bread cubes with 3 tbsp olive oil, parsley, grated garlic, salt, and pepper. Bake for 13–15 minutes until golden.
- Marinate chicken with 3 tbsp olive oil, lemon juice, lemon zest, grated garlic, salt, and pepper for at least 2 hours.
- Grill chicken until cooked through, then rest and slice into bite-sized pieces.
- Whisk mayonnaise, buttermilk, Parmesan, garlic, lemon juice, Dijon mustard, Worcestershire, salt, and pepper to make dressing.
- Combine chopped romaine, grilled chicken, and croutons. Toss with dressing and top with extra Parmesan before serving.
Notes
For extra crunch, toast the croutons a bit longer until crispy.