Description
This Best Chicken Caesar Salad recipe features tender grilled chicken marinated with lemon and garlic, crisp homemade ciabatta croutons, and a creamy, tangy homemade Caesar dressing made with buttermilk and Parmesan. It’s a fresh, flavorful take on the classic Caesar salad, perfect for a satisfying meal that’s both bright and savory.
Ingredients
Croutons
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons chopped fresh parsley leaves
- 1 garlic clove, grated
- Kosher salt and freshly ground black pepper, to taste
- 4 cups ciabatta bread cubes
Chicken Marinade
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon lemon zest
- 2 garlic cloves, grated
- Kosher salt and freshly ground black pepper, to taste
- 4 boneless, skinless chicken breasts
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
- Kosher salt and freshly ground black pepper, to taste
Salad
- 1 large head of romaine lettuce, roughly chopped
- 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 olive oil, chopped parsley, grated garlic, salt, and pepper. Spread the ciabatta bread cubes on a baking sheet in a single layer. Drizzle the olive oil mixture evenly over the bread cubes and toss gently to coat. Bake in the oven for 13-15 minutes until the croutons are crisp and golden brown. Remove from oven and set aside to cool.
- Marinate the chicken: In a medium bowl, combine olive oil, freshly squeezed lemon juice, lemon zest, grated garlic, salt, and pepper. Add the boneless, skinless chicken breasts and turn to coat well. Cover and refrigerate the chicken, allowing it to marinate for at least 2 hours to infuse the flavors.
- Grill the chicken: Preheat a grill or grill pan over medium-high heat. Remove the chicken from the marinade and grill for 4-5 minutes per side, or until cooked through and juices run clear. Transfer to a plate and let the chicken rest for a few minutes before dicing it into bite-sized pieces.
- Make the dressing: In a bowl, whisk together mayonnaise, buttermilk, freshly grated Parmesan, grated garlic, lemon juice, Dijon mustard, and Worcestershire sauce. Season with salt and freshly ground black pepper to taste. Adjust consistency with a little additional buttermilk if it’s too thick.
- Assemble the salad: Place the roughly chopped romaine lettuce in a large mixing bowl. Add the diced grilled chicken and cooled homemade croutons. Drizzle the dressing over the salad and toss gently but thoroughly to combine all components. Transfer to serving plates and garnish with additional freshly grated Parmesan cheese.
Notes
- Marinating the chicken for at least 2 hours enhances the flavor and tenderness but can be done overnight for even better results.
- Feel free to use store-bought croutons if short on time, though homemade croutons add superior crunch and flavor.
- If you prefer a lighter dressing, you can substitute Greek yogurt for mayonnaise.
- This salad is best served immediately after dressing to maintain the crispness of the lettuce and croutons.
- Leftover dressing can be stored in an airtight container in the fridge for up to 3 days.
