Description
This Best Chicken Caesar Salad features tender grilled chicken marinated in a zesty lemon and garlic mixture, crisp homemade ciabatta croutons, and a creamy, tangy homemade Caesar dressing. Perfectly balanced with fresh romaine lettuce and plenty of Parmesan, this salad combines classic flavors with a fresh, homemade touch.
Ingredients
For the Croutons
- Extra-virgin olive oil, 3 tablespoons
- Chopped fresh parsley leaves, 1 tablespoon
- Garlic, grated, 1 clove
- Kosher salt, 1/2 teaspoon
- Freshly ground black pepper, 1/4 teaspoon
- Ciabatta bread cubes, 4 cups
For the Chicken
- Boneless, skinless chicken breasts, 4 (about 1.5 pounds total)
- Extra-virgin olive oil, 2 tablespoons
- Freshly squeezed lemon juice, 3 tablespoons
- Lemon zest, from 1 lemon
- Garlic, grated, 2 cloves
- Kosher salt, 1 teaspoon
- Freshly ground black pepper, 1/2 teaspoon
For the Dressing
- Mayonnaise, 1/2 cup
- Buttermilk, 1/4 cup
- Freshly grated Parmesan cheese, 3 tablespoons
- Garlic, grated, 1 clove
- Freshly squeezed lemon juice, 1 tablespoon
- Dijon mustard, 1 teaspoon
- Worcestershire sauce, 1 teaspoon
- Kosher salt, to taste
- Freshly ground black pepper, to taste
For the Salad
- Romaine lettuce, roughly chopped, 6 cups
- Grilled chicken, diced (from above)
- Homemade croutons (from above)
- Freshly grated Parmesan cheese, for garnish, 2 tablespoons
Instructions
- Prepare the Croutons: Preheat your oven to 400°F (200°C). In a small bowl, whisk together olive oil, chopped parsley, grated garlic, kosher salt, and freshly ground black pepper. Spread the ciabatta bread cubes evenly on a baking sheet, drizzle the olive oil mixture over the cubes, and toss gently to coat. Bake for 13 to 15 minutes, stirring halfway through, until the croutons are golden brown and crispy. Remove from the oven and set aside to cool.
- Marinate the Chicken: In a medium bowl, combine olive oil, freshly squeezed lemon juice, lemon zest, grated garlic, kosher salt, and black pepper. Add the boneless, skinless chicken breasts and coat them well with the marinade. Cover and refrigerate for at least 2 hours to allow the flavors to infuse the meat.
- Grill the Chicken: Preheat a grill or grill pan to medium-high heat. Remove the chicken breasts from the marinade and grill them for 4 to 5 minutes per side, or until cooked through and juices run clear. Remove the chicken from the heat and let it rest for a few minutes before dicing 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 until smooth and creamy. Season with salt and freshly ground black pepper to taste.
- Assemble the Salad: Place the roughly chopped romaine lettuce into a large salad bowl. Add the diced grilled chicken and homemade croutons. Drizzle the prepared dressing over the salad and toss gently to combine all ingredients evenly. Garnish with additional freshly grated Parmesan cheese before serving.
Notes
- Marinating the chicken for at least 2 hours enhances flavor but can be done overnight for even better taste.
- To make this salad low fat, consider using low-fat mayonnaise and reducing the amount of olive oil in the croutons.
- For a gluten-free option, substitute ciabatta bread with gluten-free bread for the croutons.
- If a grill is not available, the chicken can be cooked on a stovetop grill pan or baked in the oven at 425°F (220°C) for 20-25 minutes.
- Leftover dressing can be stored in an airtight container in the refrigerator for up to 3 days.
