Chicken Caesar Salad Croutons (Printable Version)
Grilled chicken with crisp romaine and golden homemade croutons tossed in creamy, tangy dressing.
# Ingredient List:
→ For the Salad
01 - 2 large boneless, skinless chicken breasts
02 - 1 large head romaine lettuce, chopped
03 - 1/2 cup freshly grated Parmesan cheese
04 - Freshly ground black pepper, to taste
→ For the Croutons
05 - 3 cups cubed day-old baguette or rustic bread
06 - 3 tbsp olive oil
07 - 1/2 tsp garlic powder
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper
→ For the Caesar Dressing
10 - 1 large egg yolk
11 - 2 anchovy fillets, finely minced
12 - 2 tsp Dijon mustard
13 - 2 tsp Worcestershire sauce
14 - 2 tbsp fresh lemon juice
15 - 1 garlic clove, finely minced
16 - 1/2 cup extra-virgin olive oil
17 - 1/4 cup freshly grated Parmesan cheese
18 - Salt and black pepper, to taste
# How to Make:
01 - Preheat oven to 375°F.
02 - In a large bowl, toss bread cubes with olive oil, garlic powder, salt, and pepper. Spread in a single layer on a baking sheet. Bake 10–15 minutes, turning once, until golden and crisp. Cool completely.
03 - Season chicken breasts with salt and pepper. Grill or pan-sear over medium-high heat for 6–7 minutes per side, until cooked through. Let rest 5 minutes, then slice thinly.
04 - In a medium bowl, whisk together egg yolk, anchovies, Dijon mustard, Worcestershire sauce, lemon juice, and garlic until smooth. Slowly drizzle in olive oil while whisking continuously to emulsify. Stir in grated Parmesan. Season with salt and pepper to taste.
05 - In a large bowl, toss chopped romaine with enough dressing to coat. Add sliced chicken and croutons, and toss gently. Top with more Parmesan and freshly ground black pepper. Serve immediately.
# Expert Tips:
01 -
- The homemade croutons alone are worth it they turn a good salad into something youll crave
- Restaurant quality Caesar dressing that takes minutes and beats anything from a bottle
02 -
- Dry your lettuce completely after washing or the dressing slides right off instead of coating those leaves
- Let the chicken rest before slicing or all those juices end up on the cutting board instead of in your salad
03 -
- Use pasteurized egg yolk if raw egg concerns you theyre available at most grocery stores
- Mix the dressing just before serving but prep everything else up to a day ahead for easy assembly