Chicken Caesar Salad Croutons

I used to grab Caesar salads at chain restaurants without thinking twice, until one summer afternoon I tasted a version made by my neighbor who had just come back from culinary school. The chicken was still warm from the grill, the croutons shattered with every bite, and the dressing had this sharp, salty punch I'd never noticed before. I asked for the recipe on the spot.

The first time I made this for a backyard dinner, I panicked because I'd forgotten to buy croutons. I tossed some stale bread with oil and garlic, threw it in the oven, and everyone kept asking where I'd bought them. Now I never go back to the bagged kind.

Ingredients

• Boneless, skinless chicken breasts: They cook fast and slice beautifully, but don't walk away from the grill or they'll dry out in seconds.
• Day-old baguette or country bread: Slightly stale bread soaks up the oil without turning soggy, and the crust gives you those dark, crunchy edges.
• Romaine lettuce: The crisp ribs hold up under heavy dressing, and the inner leaves stay sweet and tender.
• Freshly grated Parmesan cheese: The pre-shredded stuff doesn't melt into the dressing the same way, and it tastes like dust compared to a wedge you grate yourself.
• Anchovy fillets: They dissolve into the dressing and add this umami backbone that makes people ask what your secret is.
• Lemon juice: Freshly squeezed cuts through the richness of the mayo and balances the salt from the Parmesan and anchovies.
• Dijon mustard: It adds a quiet sharpness that keeps the dressing from feeling flat or one-note.
• Garlic: Mince it as fine as you can, or it'll hit you in chunky, raw bursts instead of blending into the background.

Instructions

Prep the Croutons:

Preheat your oven to 375°F and toss the bread cubes with olive oil, salt, garlic powder, and Italian herbs if you have them. Spread them out on a baking sheet so they don't steam, then bake for 10 to 12 minutes, tossing halfway through until they're golden and smell like garlic bread.

Cook the Chicken:

While the croutons bake, rub the chicken breasts with olive oil, salt, pepper, and garlic powder. Grill or sear them over medium heat for 6 to 8 minutes per side, until the juices run clear and the internal temp hits 165°F, then let them rest before slicing so they stay juicy.

Make the Dressing:

Whisk together the mayo, Parmesan, lemon juice, Dijon, minced anchovies, garlic, and Worcestershire in a bowl until it's smooth and creamy. Taste it and adjust the salt and pepper, keeping in mind the Parmesan and anchovies are already salty.

Assemble the Salad:

Toss the romaine with half the Parmesan and half the croutons in a large bowl, then drizzle with dressing and toss until every leaf is coated. Top with the sliced chicken, remaining croutons, and Parmesan, then finish with a few cracks of black pepper.

Save

I remember making this on a night when I had nothing planned and no energy to think. By the time I sat down with a big bowl and a glass of cold white wine, I realized I'd just made something better than takeout, and it only took 40 minutes. That's when this salad became a weeknight regular.

Choosing Your Greens

Romaine is the classic for a reason, it's sturdy enough to handle the weight of the dressing without wilting into a sad pile. I've tried butter lettuce and mixed greens, but they both turned soggy within minutes. If you want to mix it up, add a handful of arugula for peppery bite, but keep the romaine as your base or the whole thing falls apart.

Getting the Anchovy Right

I was scared of anchovies for years until I learned they're not supposed to taste like fish, they're supposed to taste like salt and depth. Mince them into a paste with the side of your knife, or use anchovy paste from a tube if you're short on time. If you leave them out entirely, the dressing will taste fine but it won't have that mysterious richness that makes people lean in and ask what you put in it.

Storing and Serving

This salad is best eaten right after you toss it, but if you need to prep ahead, keep the components separate. Store the dressing in a jar, the chicken sliced in a container, the croutons in a bag, and the lettuce washed and dried in the fridge. When you're ready to eat, it takes two minutes to throw everything together.

• Leftover dressing keeps for up to five days in the fridge and also works as a dip for veggies or a spread for sandwiches.
• If the croutons soften overnight, crisp them back up in a 350°F oven for a few minutes.
• Cold leftover chicken can be chopped and stirred into the salad without reheating if you're in a rush.

Save

This salad has become the thing I make when I want to feel like I'm taking care of myself without spending an hour in the kitchen. It's simple, satisfying, and somehow always tastes better than I remember.

Recipe FAQs

→ How do you make the croutons crispy?

Toss bread cubes with olive oil, garlic powder, salt, and herbs, then bake at 375°F for 10–12 minutes, turning once, until golden and crisp.

→ What’s the best way to cook the chicken?

Grill or pan-sear the seasoned chicken breasts over medium heat for 6–8 minutes per side until cooked through, then rest before slicing thinly.

→ Can anchovies be substituted in the dressing?

Yes, for a milder flavor, omit anchovies or replace them with capers to maintain a savory depth.

→ How do you ensure the dressing is well blended?

Whisk all dressing ingredients together until smooth and adjust seasoning with salt and pepper to taste.

→ What type of bread works best for croutons?

Day-old baguette or country bread cut into cubes provides a sturdy texture that crisps well during baking.