I am excited to share my rendition of a Chicken Caesar Salad Recipe that brims with fresh romaine, succulent grilled chicken, and crunchy homemade croutons. Infused with a zesty mix of olive oil, garlic, lemon juice, and Parmesan, every bite offers an enticing burst of flavor ideal for your summer celebrations.

Jump to Recipe

I’ve been experimenting with different summer salads and this BEST chicken caesar salad with homemade croutons really came through for me. I start with 2 boneless, skinless chicken breasts seasoned with salt and pepper then grilled perfect to add so much flavor.

Tossing in 2 large heads of romaine lettuce sets the stage for that classic crunch. I like to elevate it with homemade croutons, using 3 cups of day-old bread, lightly tossed in 3 tablespoons of olive oil and sprinkled with a bit of garlic powder for that extra oomph.

In the dressing, you’ll find a minced garlic clove, an anchovy fillet, 1 egg yolk, 2 tablespoons of fresh lemon juice, 1 teaspoon of Dijon mustard and a dash of grated Parmesan cheese along with a hint of Worcestershire sauce. This salad reminds me of all the popular meal prep ideas and custom menu options that make every bite interesting and fresh even on the hottest summer days.

Why I Like this Recipe

I really like this recipe for a few reasons. First, the grilled chicken comes out so juicy and flavorful even when it’s just seasoned with salt and pepper. I never thought something so simple could taste this good.

Second, the homemade Caesar dressing has a tangy, rich kick that makes every bite exciting. I love how the lemon juice and anchovy blend together, even if it sounds a bit weird at first.

Third, those crispy homemade croutons really add a fun crunchy texture that changes the whole salad experience—you can tell they’re made fresh and it makes me smile every time I crunch on one.

Finally, making the whole thing isn’t overly complicated so it feels like a perfect dish for a busy day or when I’m just in the mood for a refreshing meal without too much fuss.

Ingredients

Print Recipe (No Advertisments)

Chicken: Provides lean protein; it makes the salad filling and satisfying.
Romaine Lettuce: Crunchy greens rich in fiber and vitamins, giving a fresh taste.
Bread: Day-old bread cubes add crisp texture and carbohydrates for energy.
Olive Oil: Healthy fat that enriches the dressing and fries the croutons lightly.
Anchovy: Adds umami and tangy salty notes to brighten the dressing.
Parmesan: Offers a creamy, salty flavor accent that deepens the overall taste.

Ingredient Quantities

2 boneless, skinless chicken breasts (about 1 lb total), seasoned with salt and pepper

2 large heads of romaine lettuce, roughly chopped

3 cups of day-old bread, cut into cubes for the croutons

3 tablespoons olive oil, divided between dressing and croutons

1 clove garlic, minced (plus 1/2 teaspoon garlic powder for the croutons)

1 anchovy fillet or 1/2 teaspoon anchovy paste

1 egg yolk (at room temperature)

2 tablespoons fresh lemon juice

1 teaspoon Dijon mustard

1/4 cup grated Parmesan cheese, divided between the dressing and garnish

1/4 teaspoon Worcestershire sauce (optional)

Salt and freshly ground black pepper, to taste

How to Make this

Print Recipe (No Advertisments)

1. Preheat your grill or skillet to medium-high and season both chicken breasts with salt and pepper.

2. In a small bowl, mix the egg yolk, fresh lemon juice, Dijon mustard, the anchovy (or anchovy paste) and the minced garlic to create your dressing base.

3. Slowly whisk in about 2 tablespoons of olive oil until the dressing becomes smooth and emulsion forms. Then stir in half of the grated Parmesan cheese, add the optional Worcestershire sauce and season with salt and pepper.

4. Grill the chicken for about 6-7 minutes on each side until its fully cooked and then let it rest before slicing it.

5. For the croutons, toss the day-old bread cubes in a bowl with the remaining 1 tablespoon of olive oil, the garlic powder, a pinch of salt and pepper.

6. Preheat your oven to 375°F and spread out the tossed bread cubes on a baking sheet. Bake them for about 10-12 minutes, tossing halfway through until they are golden and crispy.

7. In a large bowl, add the roughly chopped romaine lettuce and toss it with the crispy croutons.

8. Slice the grilled chicken into strips and add it to the salad.

9. Drizzle the Caesar dressing over the salad and gently toss everything together so that the dressing coats all the ingredients well.

10. Sprinkle the remaining grated Parmesan cheese on top and serve immediatelly while its fresh and tasty!

Equipment Needed

1. Grill or skillet – You’ll need one that can get to medium-high heat for cooking the chicken.
2. Small bowl – For mixing the egg yolk, lemon juice, mustard, anchovy, and garlic together.
3. Whisk – Use this to slowly incorporate the olive oil into the dressing to form a proper emulsion.
4. Oven and baking sheet – Preheat your oven to 375°F and use the baking sheet for toasting the bread cubes into croutons.
5. Large bowl – For tossing the chopped romaine lettuce with the croutons and then combining everything with the chicken.
6. Knife and cutting board – Essential for slicing the grilled chicken and chopping the lettuce.
7. Tongs or spatula – Handy for flipping the chicken on the grill or skillet and for serving.

Each piece of equipment plays a key role in making the dish just right. Enjoy prepping your meal!

FAQ

What type of chicken should I use?

Use boneless, skinless chicken breasts. They cook evenly and are perfect for slicing once they are done.

How do I get the croutons extra crispy?

Make sure your bread is a day old and toss the cubes in olive oil with garlic powder, then bake until golden. It really helps that the bread is a little stale.

Can I replace the anchovy in the dressing?

Yes, you can use anchovy paste if you dont have a fillet, but try not to skip it since it really adds that key salty flavor.

Do I need to cook the chicken differently for the salad?

Just season the breasts with salt and pepper and cook them on a skillet over medium-high heat until fully cooked. Rest it briefly then slice it for the best texture.

How can I store leftovers safely?

Keep any extra salad separate from the dressing and croutons, storing all in air-tight containers in the fridge for up to 2 days. That way, it keeps its crunch longer.

BEST CHICKEN CAESAR SALAD WITH HOMEMADE CROUTONS Recipe Substitutions and Variations

If you don’t have an anchovy fillet or paste, try adding a few drops of fish sauce for that salty umami kick.
You can swap the egg yolk with a tablespoon of good quality mayo if you’re worried about raw egg or just want a creamier dressing.
If Parmesan ain’t available, Pecorino Romano works pretty well as a substitute cheese.
Use any kind of day-old bread like a stale baguette or sourdough if you don’t have the 3 cups of your regular bread cubes.

Pro Tips

1. Make sure you let the chicken rest a bit after cooking – this helps keep all the juices inside so its not dry when you slice it up later.
2. When you’re whisking your dressing, add the olive oil super slowly so the mixture stays smooth and doesn’t separate, trust me on that one.
3. If you can, use really day-old bread for your croutons – fresh bread just won’t crisp up the same and your salad might get soggy.
4. Don’t be scared to taste your dressing before you finish – sometimes a bit more lemon juice or salt makes all the difference, so adjust it to your liking.

BEST CHICKEN CAESAR SALAD WITH HOMEMADE CROUTONS Recipe

Recipe by James Level

0.0 from 0 votes

Servings

servings

Calories

350

kcal

Equipment: 1. Grill or skillet – You’ll need one that can get to medium-high heat for cooking the chicken.
2. Small bowl – For mixing the egg yolk, lemon juice, mustard, anchovy, and garlic together.
3. Whisk – Use this to slowly incorporate the olive oil into the dressing to form a proper emulsion.
4. Oven and baking sheet – Preheat your oven to 375°F and use the baking sheet for toasting the bread cubes into croutons.
5. Large bowl – For tossing the chopped romaine lettuce with the croutons and then combining everything with the chicken.
6. Knife and cutting board – Essential for slicing the grilled chicken and chopping the lettuce.
7. Tongs or spatula – Handy for flipping the chicken on the grill or skillet and for serving.

Each piece of equipment plays a key role in making the dish just right. Enjoy prepping your meal!

Ingredients

2 boneless, skinless chicken breasts (about 1 lb total), seasoned with salt and pepper
2 large heads of romaine lettuce, roughly chopped
3 cups of day-old bread, cut into cubes for the croutons
3 tablespoons olive oil, divided between dressing and croutons
1 clove garlic, minced (plus 1/2 teaspoon garlic powder for the croutons)
1 anchovy fillet or 1/2 teaspoon anchovy paste
1 egg yolk (at room temperature)
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1/4 cup grated Parmesan cheese, divided between the dressing and garnish
1/4 teaspoon Worcestershire sauce (optional)
Salt and freshly ground black pepper, to taste

Directions

Preheat your grill or skillet to medium-high and season both chicken breasts with salt and pepper.
In a small bowl, mix the egg yolk, fresh lemon juice, Dijon mustard, the anchovy (or anchovy paste) and the minced garlic to create your dressing base.
Slowly whisk in about 2 tablespoons of olive oil until the dressing becomes smooth and emulsion forms. Then stir in half of the grated Parmesan cheese, add the optional Worcestershire sauce and season with salt and pepper.
Grill the chicken for about 6-7 minutes on each side until its fully cooked and then let it rest before slicing it.
For the croutons, toss the day-old bread cubes in a bowl with the remaining 1 tablespoon of olive oil, the garlic powder, a pinch of salt and pepper.
Preheat your oven to 375°F and spread out the tossed bread cubes on a baking sheet. Bake them for about 10-12 minutes, tossing halfway through until they are golden and crispy.
In a large bowl, add the roughly chopped romaine lettuce and toss it with the crispy croutons.
Slice the grilled chicken into strips and add it to the salad.
Drizzle the Caesar dressing over the salad and gently toss everything together so that the dressing coats all the ingredients well.
Sprinkle the remaining grated Parmesan cheese on top and serve immediatelly while its fresh and tasty!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

Serving Size: 250g
Total number of serves: 4
Calories: 350kcal
Fat: 20g
Saturated Fat: 4g
Trans Fat: 0g
Polyunsaturated: 2g
Monounsaturated: 12g
Cholesterol: 60mg
Sodium: 400mg
Potassium: 400mg
Carbohydrates: 15g
Fiber: 3g
Sugar: 2g
Protein: 30g
Vitamin A: 6000IU
Vitamin C: 15mg
Calcium: 150mg
Iron: 2mg

BEST CHICKEN CAESAR SALAD WITH HOMEMADE CROUTONS Recipe

Why I Like this Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

BEST CHICKEN CAESAR SALAD WITH HOMEMADE CROUTONS Recipe Substitutions and Variations

Pro Tips