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
