Chicken Caesar Salad with Croutons (Printer-friendly)
Grilled chicken and crunchy croutons atop crisp romaine with a creamy, tangy dressing.
# What You Need:
→ For the Salad
01 - 2 large boneless, skinless chicken breasts
02 - 1 large head romaine lettuce, chopped
03 - 1/2 cup freshly grated Parmesan cheese
04 - Freshly ground black pepper, to taste
→ For the Croutons
05 - 3 cups cubed day-old baguette or rustic bread
06 - 3 tbsp olive oil
07 - 1/2 tsp garlic powder
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper
→ For the Caesar Dressing
10 - 1 large egg yolk
11 - 2 anchovy fillets, finely minced
12 - 2 tsp Dijon mustard
13 - 2 tsp Worcestershire sauce
14 - 2 tbsp fresh lemon juice
15 - 1 garlic clove, finely minced
16 - 1/2 cup extra-virgin olive oil
17 - 1/4 cup freshly grated Parmesan cheese
18 - Salt and black pepper, to taste
# How to Make It:
01 - Preheat oven to 375°F.
02 - Toss bread cubes with olive oil, garlic powder, salt, and pepper in a large bowl. Spread in a single layer on a baking sheet. Bake 10-15 minutes, turning once, until golden and crisp. Cool completely.
03 - Season chicken breasts with salt and pepper. Grill or pan-sear over medium-high heat for 6-7 minutes per side until cooked through. Let rest 5 minutes, then slice thinly.
04 - Whisk together egg yolk, anchovies, Dijon mustard, Worcestershire sauce, lemon juice, and garlic until smooth. Slowly drizzle in olive oil while whisking continuously to emulsify. Stir in grated Parmesan. Season with salt and pepper to taste.
05 - Toss chopped romaine with enough dressing to coat in a large bowl. Add sliced chicken and croutons, and toss gently. Top with more Parmesan and freshly ground black pepper. Serve immediately.
# Expert Tips:
01 -
- The homemade dressing tastes completely different from anything store-bought, rich and velvety with just the right amount of tang
- Grilling the chicken adds a smoky depth that makes this feel like a restaurant-quality meal at home
- Those golden croutons will become your new favorite snack even when theyre not topping a salad
02 -
- If the dressing breaks or looks curdled, start over with a fresh yolk and very slowly whisk in the broken mixture
- Room temperature ingredients emulsify better than cold ones, so let the egg and lemon juice sit out first
03 -
- Dry your romaine completely with a salad spinner or paper towels for the best dressing adherence
- Grate the Parmesan fresh from a wedge rather than using pre-grated cheese for better melting