BEST CHICKEN CAESAR SALAD WITH HOMEMADE CROUTONS Recipe

I’m sharing my Chicken Caesar Salad Recipe with grilled chicken, crispy homemade croutons, and a surprising secret ingredient that might change the way you plan summer menus.

I always thought Caesar was simple until I tried stacking crunchy romaine hearts with homemade croutons made from day old crusty bread. Somehow the crisp, tangy and salty notes keep pulling me back, I cant explain it but every backyard BBQ this salad steals the show.

People text me asking if it’s the Best Chicken For Cesar Salad and I laugh because it’s also perfect for Chicken Caesar Pasta Salad Meal Prep when you need something that holds up. If you like bold green salads that surprise you, this one will make you rethink what a classic can do.

Ingredients

• Chicken breasts: Lean protein powerhouse, fills you up, cooks quick but can dry out.
• Romaine hearts: Crunchy hydrating greens with fiber vitamins A and C.
• Day old crusty bread: Becomes crunchy croutons mostly carbs some fiber.
• Extra virgin olive oil: Source of monounsaturated fats silky base for rich dressing.
• Egg yolk or mayo: Yolk or mayo emulsifies dressing, adds creaminess and fat, protein boost.
• Anchovies: Tiny fish that give big umami and salty depth, usually subtle.
• Parmesan: Nutty salty cheese that adds savory depth, calcium and protein.
• Lemon juice: Bright acid and vitamin C that lifts and lightens dressing.
• Garlic: Pungent aromatic gives sharp bite and deeper flavor.

Ingredient Quantities

• 2 boneless skinless chicken breasts (about 1 to 1 1/4 lb)
• 2 to 3 large romaine hearts (about 8 cups chopped)
• 4 cups cubed day old crusty bread (ciabatta or baguette) for croutons
• 3/4 cup extra virgin olive oil, divided
• 1 large egg yolk or 1/3 cup mayonnaise
• 2 anchovy fillets minced or 1 tsp anchovy paste
• 2 garlic cloves, minced
• 2 tablespoons fresh lemon juice (about 1 lemon)
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1/2 cup finely grated Parmesan plus extra for serving
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 to 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon garlic powder (for croutons) or 1 small garlic clove minced
• Optional lemon wedges for serving

How to Make this

1. Preheat the oven to 400 F (205 C). Cube the day old crusty bread into bite sized pieces and toss in a bowl with about a quarter cup of the extra virgin olive oil, half teaspoon garlic powder or the small minced garlic clove, a pinch of kosher salt and a little black pepper. Spread in a single layer on a baking sheet and bake 12 to 15 minutes, shaking or stirring once, until golden and crisp. Let cool.

2. While croutons bake, prep the chicken: pat 2 boneless skinless chicken breasts dry, season both sides with about half teaspoon kosher salt and a quarter to half teaspoon freshly ground black pepper. If breasts are uneven, press or gently pound them so they cook evenly.

3. Reserve a little of the olive oil for the chicken. Heat a grill or a heavy skillet over medium high heat and brush or rub the chicken with a thin smear of oil. Cook about 6 to 8 minutes per side depending on thickness, or until an instant read thermometer hits 165 F. Don’t overcook. Let the chicken rest 5 minutes, then slice thinly against the grain.

4. Make the dressing in a medium bowl: whisk together 1 large egg yolk or 1/3 cup mayonnaise, the minced anchovy fillets or 1 teaspoon anchovy paste, the 2 minced garlic cloves, 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1/2 teaspoon kosher salt and 1/4 to 1/2 teaspoon freshly ground black pepper.

5. Slowly drizzle in the remaining olive oil while whisking constantly to emulsify the dressing until thick and glossy. Stir in the 1/2 cup finely grated Parmesan. Taste and adjust salt lemon or pepper if needed. If you used raw egg and prefer not to, use mayo option from the start.

6. Chop 2 to 3 large romaine hearts into bite sized pieces and put them in a large salad bowl. Add a few spoonfuls of dressing and toss gently to coat. Add more as needed but don’t drown the leaves.

7. Add the sliced grilled chicken and the cooled homemade croutons to the tossed romaine. Sprinkle extra grated Parmesan and a final crack of black pepper over everything. Toss once more lightly to combine.

8. Serve immediately with optional lemon wedges on the side for squeezing over the top. Tip 1: make croutons a day ahead and store in an airtight container. Tip 2: if you want a garlickier crouton rub a halved garlic clove over the warm croutons before serving.

Equipment Needed

1. Oven (preheat to 400 F)
2. Rimmed baking sheet
3. Mixing bowls — at least one medium for dressing and one large for tossing
4. Chef’s knife and cutting board
5. Heavy skillet or grill pan and tongs or a spatula
6. Whisk and measuring spoons/cups
7. Instant-read thermometer
8. Box grater or microplane for finely grated parmesan
9. Salad servers or large spoon and fork

(Note: dont forget to have a small bowl or ramekin handy if you want to reserve oil or juices while you cook)

FAQ

BEST CHICKEN CAESAR SALAD WITH HOMEMADE CROUTONS Recipe Substitutions and Variations

• Chicken breasts: swap for about 1 lb shrimp (peeled, deveined and grilled), thin turkey cutlets, or firm tofu for a vegetarian version, just watch cook times they differ.
• Romaine hearts: use 8 cups mixed salad greens, chopped baby kale (massage with a little olive oil first), or crisp butter lettuce if you want softer leaves.
• Egg yolk or mayonnaise: replace with 1/3 cup Greek yogurt, 2 tablespoons pasteurized liquid egg substitute, or 1/4 cup store bought Caesar dressing to avoid raw egg.
• Anchovy fillets: try 1 tsp miso mixed with a splash of soy sauce, 1 tsp Worcestershire plus a few chopped capers, or 1 tbsp finely chopped green olives for that salty umami note.

Pro Tips

1) Make extra crunchy croutons by toasting them until theyre fully dry and cool before storing, not just golden. If theyre even a little warm when you put them in a container theyll go soft, so let them cool completely on the sheet.

2) Brine or salt the chicken ahead of time for 15 to 30 minutes to keep it juicy, then pat it bone dry before cooking. Pound breasts to even thickness so they cook at the same rate, and always let them rest a few minutes before slicing.

3) When you emulsify the dressing go slow with the oil, drizzle it in while you whisk hard so it thickens up. If it breaks, dont panic, whisk in a teaspoon of warm water or another yolk to bring it back together.

4) Keep the romaine icy cold and very dry, that way the leaves stay crisp and wont get soggy the minute you add the dressing. Toss lightly, add extra croutons and cheese at the end so they stay crunchy.