Description
A delicious and classic Chicken Caesar Salad featuring homemade crispy ciabatta croutons, tender marinated grilled chicken breasts, and a creamy, tangy Caesar dressing made from scratch. Perfectly balanced with fresh romaine lettuce and plenty of freshly grated Parmesan cheese, this salad is a satisfying and flavorful meal ideal for lunch or dinner.
Ingredients
Scale
For the Croutons
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons chopped fresh parsley leaves
- 1 garlic clove, grated
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 4 cups ciabatta bread cubes
For the Chicken Marinade and Chicken
- 2 boneless, skinless chicken breasts
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon lemon zest
- 1 garlic clove, grated
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
For the Dressing
- 1/2 cup mayonnaise
- 1/4 cup buttermilk
- 1/3 cup freshly grated Parmesan cheese
- 1 garlic clove, grated
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- Salt and freshly ground black pepper, to taste
For the Salad
- 1 large head romaine lettuce, roughly chopped (about 6 cups)
- Additional freshly grated Parmesan cheese for garnish
Instructions
- Prepare the Croutons: Preheat your oven to 400°F (200°C). In a small bowl, whisk together the extra-virgin olive oil, chopped parsley, grated garlic, kosher salt, and black pepper. Spread the ciabatta bread cubes evenly on a baking sheet, drizzle the olive oil mixture over the cubes, and toss gently to coat. Bake in the oven for 13 to 15 minutes until the croutons are crisp and golden brown. Remove and set aside to cool.
- Marinate the Chicken: In a medium bowl, combine the extra-virgin olive oil, freshly squeezed lemon juice, lemon zest, grated garlic, kosher salt, and pepper. Add the boneless, skinless chicken breasts to the marinade and ensure they are well coated. Cover and refrigerate for at least 2 hours to allow the flavors to penetrate the chicken.
- Grill the Chicken: Preheat a grill or grill pan over medium-high heat. Remove chicken breasts from the marinade and grill for 4 to 5 minutes on each side, or until the chicken is cooked through and has clear grill marks. Use a meat thermometer to check for an internal temperature of 165°F (74°C). Remove from heat and let rest for a few minutes before dicing into bite-sized pieces.
- Make the Dressing: In a bowl, whisk together mayonnaise, buttermilk, freshly grated Parmesan cheese, grated garlic, freshly squeezed lemon juice, Dijon mustard, and Worcestershire sauce. Season the dressing with salt and freshly ground black pepper to taste. Adjust lemon juice or seasoning as desired.
- Assemble the Salad: Place the roughly chopped romaine lettuce in a large salad bowl. Add the diced grilled chicken and homemade croutons. Drizzle the prepared Caesar dressing over the salad and toss gently to combine all ingredients evenly. Garnish with additional freshly grated Parmesan cheese before serving.
Notes
- For best flavor, marinate the chicken overnight if possible.
- Use day-old ciabatta bread for the crispiest croutons.
- Grill the chicken over medium-high heat to achieve a nice sear without drying out.
- Dijon mustard adds a subtle tang to the dressing; adjust quantity to your taste preference.
- To make this recipe gluten-free, substitute ciabatta bread with gluten-free bread cubes.
- Leftover salad is best served immediately; the croutons may lose crispness over time.
