Description
This Best Chicken Caesar Salad features tender grilled chicken marinated in fresh lemon and garlic, homemade crispy ciabatta croutons, and a creamy, tangy Caesar dressing made from scratch. Tossed with crisp romaine lettuce and topped with freshly grated Parmesan, this salad is a delightful, fresh, and satisfying meal perfect for lunch or dinner.
Ingredients
Croutons
- Extra-virgin olive oil, 3 tbsp
- Chopped fresh parsley leaves, 2 tbsp
- Garlic, grated, 1 clove
- Kosher salt, ½ tsp
- Freshly ground black pepper, ¼ tsp
- Ciabatta bread cubes, 4 cups (about 4 slices)
Chicken
- Boneless, skinless chicken breasts, 2 large (about 1 lb)
- Extra-virgin olive oil, 2 tbsp
- Freshly squeezed lemon juice, 2 tbsp
- Lemon zest, 1 tsp
- Garlic, grated, 1 clove
- Kosher salt, ½ tsp
- Freshly ground black pepper, ¼ tsp
Dressing
- Mayonnaise, ½ cup
- Buttermilk, ¼ cup
- Freshly grated Parmesan cheese, ¼ cup + extra for garnish
- Garlic, grated, 1 small clove
- Freshly squeezed lemon juice, 1 tbsp
- Dijon mustard, 1 tsp
- Worcestershire sauce, 1 tsp
- Kosher salt and freshly ground black pepper, to taste
Salad
- Romaine lettuce, roughly chopped, 6 cups
Instructions
- Make the croutons: Preheat your oven to 400°F (200°C). In a small bowl, whisk together 3 tablespoons of olive oil, chopped parsley, grated garlic, salt, and pepper. Spread the ciabatta bread cubes evenly on a baking sheet. Drizzle the olive oil mixture over the bread cubes and toss gently to coat them well. Bake in the preheated oven for 13-15 minutes or until the croutons are crisp and golden brown. Remove and set aside to cool.
- Marinate and grill the chicken: In a bowl, combine 2 tablespoons olive oil, 2 tablespoons lemon juice, lemon zest, grated garlic, salt, and pepper. Add the boneless, skinless chicken breasts and coat them thoroughly with the marinade. Let the chicken marinate for at least 2 hours in the refrigerator to absorb the flavors. Preheat the grill or grill pan to medium-high heat. Grill the chicken breasts for 4-5 minutes per side, or until cooked through and the internal temperature reaches 165°F (74°C). Remove from heat, let cool slightly, then dice into bite-sized pieces.
- Prepare the dressing: In a medium bowl, whisk together mayonnaise, buttermilk, freshly grated Parmesan, grated garlic, lemon juice, Dijon mustard, and Worcestershire sauce until smooth and creamy. Season with salt and pepper to taste. Adjust the consistency with additional buttermilk if necessary.
- Assemble the salad: Place the roughly chopped romaine lettuce into a large salad bowl. Add the grilled chicken pieces and homemade croutons. Drizzle the dressing over the salad and toss gently to combine all ingredients evenly. Garnish with additional freshly grated Parmesan cheese before serving.
Notes
- Marinating the chicken for at least 2 hours enhances flavor and tenderness.
- For a smoky flavor, you can grill the chicken over charcoal or use a grill pan indoors.
- Homemade croutons add superior texture and flavor compared to store-bought ones.
- If you don’t have buttermilk, you can substitute with plain yogurt or milk mixed with a teaspoon of lemon juice.
- Use freshly grated Parmesan for best taste and melt-in-your-mouth texture.
- Leftover salad can be stored without dressing for up to 1 day; add dressing just before serving to keep it crisp.
- Prep Time: 2 hours 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
