chicken caesar salad
A flavorful and crispy chicken Caesar salad perfect for a quick lunch or dinner, combining grilled chicken, homemade croutons, and a creamy dressing.
Ingredients
Dressing and Marinade
- 3 tablespoons extra-virgin olive oil (for dressing and croutons)
- 2 tablespoons chopped fresh parsley
- 1 clove garlic, grated (for marinade and dressing)
- Kosher salt to taste Kosher salt
- Freshly ground black pepper to taste black pepper
- 3 tablespoons extra-virgin olive oil (for chicken marinade)
- 2 tablespoons lemon juice (for marinade)
- 2 teaspoons lemon zest (for marinade)
- 1.5 pounds boneless, skinless chicken breasts
- 1/4 cup mayonnaise
- 1/4 cup buttermilk
- 3 tablespoons grated Parmesan cheese (for dressing and topping)
- 1 clove garlic, grated (for dressing)
- 1 tablespoon lemon juice (for dressing)
- 1.5 teaspoons Dijon mustard
- 1/2 teaspoon Worcestershire sauce
- Kosher salt to taste salt for dressing
- Freshly ground black pepper to taste pepper for dressing
Salad and Toppings
- 2 heads romaine lettuce, chopped
- 1/4 cup grated Parmesan cheese (for topping)
Croutons
- 4 cups ciabatta bread, cut into cubes
Instructions
- Preheat oven to 400°F (200°C). Toss bread cubes with 3 tbsp olive oil, parsley, and garlic; bake until golden, 13–15 mins.
- Marinate chicken with olive oil, lemon juice, lemon zest, garlic, salt, and pepper for at least 2 hours.
- Grill chicken until cooked through, then rest and slice.
- Whisk together mayonnaise, buttermilk, Parmesan, garlic, lemon juice, Dijon, Worcestershire, salt, and pepper to make dressing.
- Combine lettuce, chicken, croutons, and Parmesan; toss with dressing. Top with extra Parmesan before serving.
Notes
For extra crunch, toast croutons longer or add more Parmesan.