Description
A classic Chicken Caesar Salad featuring juicy grilled chicken breasts, crunchy homemade ciabatta croutons, and a creamy, tangy Caesar dressing made from scratch. Perfectly balanced flavors with fresh parsley, garlic, lemon, and Parmesan cheese, creating an easy and delicious meal for lunch or dinner.
Ingredients
For the Croutons
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons chopped fresh parsley leaves
- 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
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 pounds boneless, skinless chicken breasts
For the Dressing
- 1/4 cup mayonnaise
- 1/4 cup buttermilk
- 3 tablespoons freshly grated Parmesan cheese
- 1 clove garlic, grated
- 1 tablespoon freshly squeezed lemon juice
- 1 1/2 teaspoons Dijon mustard
- 1/2 teaspoon Worcestershire sauce
- Kosher salt and freshly ground black pepper, to taste
For the Salad
- 2 heads romaine lettuce, roughly chopped
- 1/4 cup freshly grated Parmesan cheese
Instructions
- Prepare the Croutons: Preheat your oven to 400°F (200°C). In a small bowl, whisk together 3 tablespoons olive oil, chopped parsley, and grated garlic. Season this mixture with salt and freshly ground black pepper to taste. Spread the ciabatta bread cubes evenly on a baking sheet and drizzle the olive oil mixture over them, tossing gently to coat all the cubes. Bake in the preheated oven for 13-15 minutes until the croutons are crisp and golden. Remove from oven and set aside to cool.
- Marinate the Chicken: In a small bowl, combine 3 tablespoons olive oil, lemon juice, lemon zest, grated garlic, 1 teaspoon salt, and 1/2 teaspoon pepper. Place the chicken breasts in a large Ziploc bag or bowl and pour the marinade over them. Seal or cover and marinate in the refrigerator for at least 2 hours, occasionally turning the chicken to ensure even marination. After marinating, drain off the excess marinade.
- Grill the Chicken: Preheat a grill to medium-high heat. Place the marinated chicken breasts on the grill and cook for approximately 4-5 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through. Remove from grill and let cool slightly before dicing into bite-size pieces.
- Make the Dressing: In a medium bowl, whisk together mayonnaise, buttermilk, freshly grated Parmesan, grated garlic, lemon juice, Dijon mustard, and Worcestershire sauce. Season the dressing with salt and freshly ground black pepper to your liking.
- Assemble the Salad: In a large bowl, add the roughly chopped romaine lettuce. Top the lettuce with the diced grilled chicken and homemade croutons. Pour the prepared dressing over the salad and gently toss to combine all ingredients evenly. Finish by sprinkling the salad with additional freshly grated Parmesan cheese before serving.
Notes
- Marinating the chicken for at least 2 hours enhances flavor and tenderness.
- Use a meat thermometer to ensure the chicken is cooked safely to 165°F.
- Ciabatta bread is ideal for croutons due to its airy texture, but you can substitute with other sturdy bread.
- Adjust the amount of garlic in the dressing and croutons according to your preference.
- For a lighter dressing, substitute some or all the mayonnaise with Greek yogurt.
- Keep croutons in an airtight container if preparing in advance to maintain crunchiness.
