Chicken Caesar Salad Croutons (Printable)

A vibrant salad featuring grilled chicken, crunchy croutons, fresh romaine, and a creamy, tangy dressing.

# Ingredient List:

→ Chicken

01 - 2 boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
05 - 1/2 teaspoon garlic powder

→ Croutons

06 - 3 cups day-old baguette or country bread, cut into 1-inch cubes
07 - 2 tablespoons olive oil
08 - 1/4 teaspoon salt
09 - 1/4 teaspoon garlic powder
10 - 1/4 teaspoon dried Italian herbs (optional)

→ Salad

11 - 2 large heads romaine lettuce, washed and torn into bite-sized pieces
12 - 1/3 cup freshly grated Parmesan cheese
13 - Freshly ground black pepper, to taste

→ Caesar Dressing

14 - 1/2 cup mayonnaise
15 - 2 tablespoons freshly grated Parmesan cheese
16 - 2 tablespoons lemon juice
17 - 1 teaspoon Dijon mustard
18 - 2 anchovy fillets, minced or 1 teaspoon anchovy paste
19 - 1 garlic clove, finely minced
20 - 1/2 teaspoon Worcestershire sauce
21 - Salt and black pepper, to taste

# Steps:

01 - Preheat oven to 375°F. Toss bread cubes with olive oil, salt, garlic powder, and optional Italian herbs. Spread on a baking sheet and bake for 10 to 12 minutes, tossing halfway through, until golden and crisp. Remove and let cool.
02 - Rub chicken breasts with olive oil, salt, black pepper, and garlic powder. Grill or pan-sear over medium heat for 6 to 8 minutes per side until fully cooked. Let rest for 5 minutes, then slice thinly.
03 - In a bowl, whisk together mayonnaise, Parmesan cheese, lemon juice, Dijon mustard, minced anchovies, garlic, Worcestershire sauce, salt, and black pepper until smooth. Adjust seasoning as needed.
04 - In a large bowl, combine romaine lettuce with half of the Parmesan cheese and half of the croutons. Drizzle with dressing and gently toss to coat evenly.
05 - Top the salad with sliced chicken, remaining croutons, and the rest of the Parmesan cheese. Season with extra freshly ground black pepper before serving.

# Expert Advice:

01 -
  • The homemade croutons stay crispy even after tossing with dressing, something store-bought versions never manage.
  • Grilling the chicken adds a smoky depth that turns this from a side salad into a meal you actually crave.
  • You control the anchovy intensity, so it never tastes fishy, just deeply savory.
  • It comes together in under an hour but feels like something you'd order at a bistro.
02 -
  • Let the chicken rest after cooking or all the juices will run out onto your cutting board instead of staying in the meat.
  • Toss the croutons halfway through baking or the bottoms will burn while the tops stay pale and soft.
  • Add the dressing gradually, you can always add more but you can't take it back once the lettuce is drowning.
03 -
  • Use a vegetable peeler to shave thick ribbons of Parmesan over the top for a restaurant look.
  • If your lettuce is wet, spin it dry or the dressing will slide right off and pool at the bottom of the bowl.
  • Grill extra chicken and keep it in the fridge so you can throw together this salad any night of the week without turning on the stove.

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