Description

Truly the best Chicken Caesar Salad with crispy homemade croutons, juicy grilled chicken, crisp romaine, and a creamy, flavorful dressing.

Ingredients

For the Croutons:

3 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh parsley leaves
1 clove garlic, grated
Kosher salt and freshly ground black pepper, to taste
4 cups ciabatta bread cubes

For the Chicken:

3 tablespoons extra-virgin olive oil
2 tablespoons freshly squeezed lemon juice
2 teaspoons lemon zest
1 clove garlic, grated
Kosher salt and freshly ground black pepper, to taste
1 1/2 pounds boneless, skinless chicken breasts

For the Dressing:

1/4 cup mayonnaise
1/4 cup buttermilk
3 tablespoons freshly grated Parmesan
1 clove garlic, grated
1 tablespoon freshly squeezed lemon juice
1 1/2 teaspoons Dijon mustard
1/2 teaspoon Worcestershire sauce
Kosher salt and freshly ground black pepper, to taste

For the Salad:

2 heads romaine, roughly chopped
1/4 cup freshly grated Parmesan

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Instructions

1. Preheat oven to 400 degrees F.

2. In a small bowl, whisk together olive oil, parsley, and garlic; season with salt and pepper to taste.

3. Spread bread cubes in a single layer on a baking sheet. Toss with the olive oil mixture and bake for 13-15 minutes until crisp and golden. Set aside.

4. In a small bowl, combine olive oil, lemon juice, lemon zest, garlic, salt, and pepper for the chicken marinade.

5. Place chicken and marinade in a large resealable bag or bowl. Marinate for at least 2 hours, turning occasionally. Drain chicken from marinade.

6. Preheat grill to medium-high heat. Grill chicken for 4-5 minutes per side, or until internal temperature reaches 165 degrees F. Let cool, then dice into bite-size pieces.

7. In a medium bowl, whisk together mayonnaise, buttermilk, Parmesan, garlic, lemon juice, Dijon mustard, and Worcestershire sauce. Season with salt and pepper to taste.

8. To assemble, place chopped romaine in a large bowl. Top with grilled chicken and croutons.

9. Pour dressing over the salad and gently toss to combine. Finish with freshly grated Parmesan and serve immediately.

Notes

For extra flavor, let the dressing chill for 30 minutes before serving.

Use freshly grated Parmesan for the best texture and taste.

Croutons can be made a day ahead and stored in an airtight container.

For added richness, top with shaved Parmesan and freshly cracked black pepper before serving.