Chicken Caesar Salad Croutons (Printable)

Grilled chicken and crisp romaine tossed with creamy dressing and Parmesan, topped with crunchy homemade croutons.

# What You'll Need:

→ Chicken

01 - 2 boneless skinless chicken breasts
02 - 1 tablespoon olive oil
03 - ½ teaspoon salt
04 - ¼ teaspoon black pepper
05 - ½ teaspoon garlic powder

→ Croutons

06 - 3 cups day-old baguette or rustic bread cut into 1-inch cubes
07 - 2 tablespoons olive oil
08 - ½ teaspoon dried oregano
09 - ¼ teaspoon salt
10 - ¼ teaspoon garlic powder

→ Salad Base

11 - 2 large heads romaine lettuce washed and chopped
12 - ½ cup freshly grated Parmesan cheese

→ Caesar Dressing

13 - ½ cup mayonnaise
14 - 2 tablespoons freshly squeezed lemon juice
15 - 1 teaspoon Dijon mustard
16 - 2 anchovy fillets finely minced
17 - 1 garlic clove finely minced
18 - ¼ cup grated Parmesan cheese
19 - ½ teaspoon Worcestershire sauce
20 - ¼ teaspoon black pepper
21 - 2 tablespoons olive oil

# Directions:

01 - Brush chicken breasts with olive oil and season evenly with salt, black pepper, and garlic powder. Grill or pan-sear over medium heat for 6 to 7 minutes per side until internal temperature reaches 165°F. Let rest for 5 minutes before slicing into thin strips.
02 - Preheat oven to 375°F. Toss bread cubes with olive oil, oregano, salt, and garlic powder until evenly coated. Spread in a single layer on a baking sheet and bake for 10 to 15 minutes, stirring once halfway through, until golden brown and crisp. Allow to cool slightly.
03 - In a medium bowl, whisk together mayonnaise, lemon juice, Dijon mustard, minced anchovies, minced garlic, grated Parmesan, Worcestershire sauce, and black pepper. Gradually drizzle in olive oil while whisking continuously until dressing is smooth and emulsified.
04 - Place chopped romaine lettuce in a large serving bowl. Drizzle with enough Caesar dressing to coat leaves evenly, tossing gently to combine. Top with sliced grilled chicken, warm croutons, and remaining Parmesan cheese. Serve immediately while croutons are still crisp.

# Expert Tips:

01 -
  • The homemade croutons alone will ruin you for store-bought forever
  • That anchovy kick in the dressing makes it taste like restaurant quality
  • Everything comes together in under 40 minutes with minimal effort
02 -
  • Letting the chicken rest before slicing keeps all the juices inside instead of running onto your cutting board
  • The croutons continue crisping as they cool, so don't worry if they seem slightly soft when they first come out of the oven
  • Caesar dressing tastes better after it sits for 10 minutes, so make it first and let the flavors meld
03 -
  • Use a vegetable peeler to shave Parmesan on top instead of grating it for those elegant restaurant-style curls
  • If your lettuce seems wilted, soak it in ice water for 15 minutes and it'll crisp right back up

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