I’m excited to share my take on this beloved Chicken Caesar Salad—a crisp, flavor-packed dish elevated by succulent grilled chicken, garlic‑herb croutons, and a creamy, tangy dressing.
Why You’ll Love This Recipe
I adore how this salad feels indulgent yet stays light. The juicy chicken pairs beautifully with homemade seasoned croutons, and the dressing strikes a perfect balance: creamy, bright, and just flavorful enough without being too heavy. It’s one of my go-to meals for busy nights, and you can prep most components in advance.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Croutons
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4 cups ciabatta bread, cubed
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3 tablespoons extra-virgin olive oil
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2 tablespoons fresh parsley, chopped
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1 clove garlic, grated
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Salt and black pepper, to taste
For the Chicken
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1½ pounds boneless, skinless chicken breasts
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3 tablespoons olive oil
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2 tablespoons lemon juice
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2 teaspoons lemon zest
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1 clove garlic, grated
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Salt and black pepper
For the Dressing
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¼ cup mayonnaise
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¼ cup buttermilk
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3 tablespoons grated Parmesan
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1 clove garlic, grated
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1 tablespoon lemon juice
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1½ teaspoons Dijon mustard
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½ teaspoon Worcestershire sauce
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Salt and black pepper, to taste
For the Salad
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2 heads romaine lettuce, chopped
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¼ cup grated Parmesan cheese
Directions
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Make the croutons: Preheat oven to 400°F. Toss bread cubes with olive oil, parsley, garlic, salt, and pepper. Bake for 13–15 minutes until golden and crisp, then set aside.
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Marinate and cook the chicken: Combine olive oil, lemon juice, zest, garlic, salt, and pepper. Marinate chicken in the mixture for at least 2 hours. Grill over medium-high heat for about 4–5 minutes per side (or until internal temp reads 165°F), then rest and dice.
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Prepare the dressing: Whisk together mayonnaise, buttermilk, Parmesan, garlic, lemon juice, Dijon, Worcestershire sauce, salt, and pepper until smooth.
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Assemble the salad: In a large bowl, combine romaine, diced chicken, and croutons. Drizzle with dressing and toss gently. Top with grated Parmesan.
Servings and timing
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Yields: 4 servings
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Prep Time: ~2 hours 20 minutes (mostly marinating & baking)
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Cook Time: ~10 minutes
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Total Time: ~2 hr 30 min
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Calories: approximately 500–600 kcal per serving (estimate based on ingredients)
Variations
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I substitute grilled chicken thighs or sautéed shrimp when I want variation.
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I swap buttermilk for Greek yogurt in the dressing for extra creaminess.
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For gluten-free, I use GF bread for croutons and GF Worcestershire sauce.
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I add crispy bacon bits or anchovies for a richer flavor.
storage/reheating
I store salad components separately: croutons in an airtight container, dressing chilled in a jar, and chicken refrigerated. Everything stays fresh for up to 3 days. I assemble right before eating to keep croutons crisp.
FAQs
Can I use a skillet instead of a grill for the chicken?
Yes—I use a cast‑iron grill pan or skillet with a bit of oil to get those nice char marks and juicy texture.
Can I make the dressing ahead of time?
Absolutely—I sometimes make it 1–2 days in advance. I just let it sit at room temperature briefly, then whisk it before using.
How do I avoid soggy croutons?
I only toss the salad with dressing right before serving, and I keep croutons separate until then.
Can I add anchovies?
Definitely—anchovy paste or fillets mixed into the dressing add traditional umami depth.
What leftovers go well with this salad?
I shred any leftover chicken and toss it in for a second round. Extra croutons work great on soups or snacks.
Conclusion
This Chicken Caesar Salad with Homemade Croutons is a recipe I come back to again and again. It’s delicious, customizable, and easy to prep. Whether it’s a quick weekday dinner or a centerpiece for a casual gathering, it never disappoints. Enjoy the balance of crisp greens, savory chicken, crunchy croutons, and creamy dressing—I know I do!
Print
Best Chicken Caesar Salad with Homemade Croutons
- Total Time: 35 minutes
- Yield: 4 servings
Description
A crisp, classic Caesar salad upgraded with juicy grilled chicken, crunchy homemade garlic-herb croutons, and a tangy homemade dressing—for a satisfying and versatile meal.
Ingredients
For the Salad:
2 boneless, skinless chicken breasts
Salt and pepper
1 tablespoon olive oil
6 cups romaine lettuce, chopped
¼ cup grated Parmesan cheese
For the Croutons:
3 cups bread cubes (day-old baguette or sourdough)
2 tablespoons olive oil
1 teaspoon garlic powder
½ teaspoon dried Italian seasoning
Pinch of salt
For the Dressing:
½ cup mayonnaise
2 tablespoons grated Parmesan
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
2 cloves garlic, minced
Salt and pepper, to taste
2–4 tablespoons water (to thin)
Instructions
Preheat oven to 375 °F (190 °C).
Toss bread cubes with olive oil, garlic powder, Italian seasoning, and a pinch of salt. Spread on a baking sheet. Bake 10–12 minutes, stirring halfway, until golden and crisp. Set aside.
Brush chicken breasts with olive oil, season with salt and pepper, and grill or pan-sear over medium heat 5–6 minutes per side (internal temp 165 °F). Rest 5 minutes, then slice.
In a bowl, whisk together mayonnaise, Parmesan, lemon juice, Worcestershire sauce, Dijon, minced garlic, salt and pepper. Add water 1 Tbsp at a time until desired consistency.
In a large salad bowl, toss chopped romaine with dressing until evenly coated.
Top lettuce with sliced chicken, homemade croutons, and additional Parmesan.
Serve immediately, with lemon wedges on the side if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
