Can I use chicken thighs instead of chicken breasts?

Yes, boneless, skinless chicken thighs work just as well. They offer a slightly richer flavor and cook a bit faster. Just be sure to monitor cooking time as thighs tend to finish quicker than breasts.

How long can I store the dressing?

You can store the homemade Caesar dressing in an airtight container in the refrigerator for up to 2 days. Let it come to room temperature and shake well before using.

Do I need a grill to make this recipe?

No, a grill pan or cast iron skillet on the stovetop will work perfectly. It still provides a delicious char and sear, especially during colder months.

Can I make this salad ahead of time?

Yes, components like the chicken, croutons, and dressing can be made a day or two in advance. Store them separately and assemble just before serving to maintain texture and freshness.

Chicken Caesar Salad with Homemade Croutons

Name: Chicken Caesar Salad with Homemade Croutons
Prep time: 2 h 20 min
Cook time: 10 min
Total time: 2 h 30 min
Cuisine: American
Ingredients: 3 tablespoons extra-virgin olive oil; 2 tablespoons chopped fresh parsley; 1 clove garlic, grated; Kosher salt and freshly ground black pepper, to taste; 4 cups ciabatta bread cubes; 3 tablespoons extra-virgin olive oil; 2 tablespoons freshly squeezed lemon juice; 2 teaspoons lemon zest; 1 clove garlic, grated; Kosher salt and freshly ground black pepper, to taste; 1½ pounds boneless, skinless chicken breasts; ¼ cup mayonnaise; ¼ cup buttermilk; 3 tablespoons freshly grated Parmesan cheese; 1 clove garlic, grated; 1 tablespoon freshly squeezed lemon juice; 1½ teaspoons Dijon mustard; ½ teaspoon Worcestershire sauce; Kosher salt and freshly ground black pepper, to taste; 2 heads romaine lettuce, roughly chopped; ¼ cup freshly grated Parmesan cheese

Description

This Chicken Caesar Salad with Homemade Croutons is a quick and healthy meal perfect for any night of the week. With tender lemon-marinated chicken, crisp romaine, crunchy oven-baked croutons, and a light, tangy homemade dressing, this dish delivers maximum flavor with minimal effort. Ideal for beginner cooks looking for a fresh, satisfying salad that feels gourmet without the fuss.

Ingredients

Scale

For the Croutons

3 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh parsley
1 clove garlic, grated
Kosher salt and freshly ground black pepper, to taste
4 cups ciabatta bread cubes

For the Chicken

3 tablespoons extra-virgin olive oil
2 tablespoons freshly squeezed lemon juice
2 teaspoons lemon zest
1 clove garlic, grated
Kosher salt and freshly ground black pepper, to taste
1½ pounds boneless, skinless chicken breasts

For the Dressing

¼ cup mayonnaise
¼ cup buttermilk
3 tablespoons freshly grated Parmesan cheese
1 clove garlic, grated
1 tablespoon freshly squeezed lemon juice
1½ teaspoons Dijon mustard
½ teaspoon Worcestershire sauce
Kosher salt and freshly ground black pepper, to taste

For the Salad

2 heads romaine lettuce, roughly chopped
¼ cup freshly grated Parmesan cheese

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Instructions

Marinate the Chicken: In a bowl, whisk together olive oil, lemon juice, lemon zest, garlic, salt, and pepper. Add the chicken breasts and turn to coat completely. Cover and marinate in the refrigerator for at least 2 hours, turning occasionally for even flavor distribution.
Make the Croutons: Preheat the oven to 400°F. In a small bowl, combine olive oil, chopped parsley, and garlic, seasoning with salt and pepper. Toss the ciabatta cubes in the mixture until evenly coated, then spread them on a baking sheet. Bake for 13 to 15 minutes until golden and crisp. Set aside to cool.
Grill the Chicken: Preheat a grill or grill pan to medium-high heat. Remove the chicken from the marinade and cook for about 4 to 5 minutes on each side, or until an instant-read thermometer registers 165°F at the thickest part. Let rest for 5 minutes before dicing into bite-sized pieces.
Prepare the Dressing: In a mixing bowl, whisk together mayonnaise, buttermilk, Parmesan, garlic, lemon juice, Dijon mustard, and Worcestershire sauce. Season with salt and pepper. Adjust to taste if desired.
Assemble the Salad: In a large salad bowl, combine chopped romaine, grilled chicken, and croutons. Drizzle the dressing over just before serving and gently toss to combine. Finish with a sprinkle of Parmesan cheese on top.

Notes

For extra crunch, leave the croutons out of the fridge and uncovered for a few hours before baking. If buttermilk isn’t available, use a mix of milk and a squeeze of lemon. You can add extras like cherry tomatoes, avocado, or crispy bacon for more variety.

Prep Time: 2 hours 20 minutes
Cook Time: 10 minutes
Category: Salad
Method: Grilling and Baking
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 460
Sugar: 3g
Sodium: 690mg
Fat: 28g
Saturated Fat: 5g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 3g
Protein: 38g
Cholesterol: 105mg