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How I Make the Best Chicken Caesar Salad with Homemade Croutons

Preview of How I Make the Best Chicken Caesar Salad with Homemade Croutons
Prep
140 min
Cook
10 min
Total
150 min
Serves
4
Calories
450 kcal

Ingredients

  • 3 tablespoonsextra-virgin olive oil (for croutons)
  • 2 tablespoonschopped fresh parsley leaves
  • 1 clovegarlic (grated)
  • —Kosher salt and freshly ground black pepper (to taste)
  • 4 cupsciabatta bread cubes
  • 3 tablespoonsextra-virgin olive oil (for chicken marinade)
  • 2 tablespoonsfreshly squeezed lemon juice
  • 2 teaspoonslemon zest
  • 1 clovegarlic (grated for marinade)
  • 1.5 poundsboneless, skinless chicken breasts
  • 1/4 cupmayonnaise
  • 1/4 cupbuttermilk
  • 3 tablespoonsfreshly grated Parmesan
  • 1 clovegarlic (grated for dressing)
  • 1 tablespoonfreshly squeezed lemon juice (for dressing)
  • 1.5 teaspoonsDijon mustard
  • 1/2 teaspoonWorcestershire sauce
  • —Kosher salt and freshly ground black pepper (to taste)
  • 2 headsromaine (roughly chopped)
  • 1/4 cupfreshly grated Parmesan (for topping)

Instructions

  1. 1

    Preheat oven to 400 degrees F.

  2. 2

    In a small bowl, whisk together olive oil, parsley and garlic; season with salt and pepper, to taste.

  3. 3

    Spread bread cubes in a single layer on a baking sheet. Stir in olive oil mixture and gently toss to combine. Place into oven and bake until crisp and golden, about 13-15 minutes; set aside.

  4. 4

    In a small bowl, combine olive oil, lemon juice, lemon zest, garlic, 1 teaspoon salt and 1/2 teaspoon pepper.

  5. 5

    In a gallon size Ziploc bag or large bowl, combine chicken and olive oil mixture; marinate for at least 2 hours, turning the bag occasionally. Drain the chicken from the marinade.

  6. 6

    Preheat grill to medium high heat.

  7. 7

    Add chicken to grill, and cook, turning occasionally, until chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side. Let cool before dicing into bite-size pieces.

  8. 8

    In a medium bowl, whisk together mayonnaise, buttermilk, Parmesan, garlic, lemon juice, Dijon and Worcestershire; season with salt and pepper, to taste.

  9. 9

    To assemble the salad, place romaine in a large bowl; top with chicken and croutons. Pour the dressing on top of the salad and gently toss to combine. Top with Parmesan.