Description
A delicious and refreshing Best Chicken Caesar Salad featuring grilled marinated chicken, homemade crispy ciabatta croutons, and a creamy Parmesan dressing. Perfect for a light lunch or dinner, this recipe combines fresh romaine lettuce with a tangy, savory dressing and tender chicken for a classic, satisfying salad.
Ingredients
Scale
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 Marinade
- 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 ½ pounds boneless, skinless chicken breasts
For the Dressing
- ¼ cup mayonnaise
- ¼ cup buttermilk
- 3 tablespoons freshly grated Parmesan cheese
- 1 clove garlic, grated
- 1 tablespoon freshly squeezed lemon juice
- 1 ½ teaspoons Dijon mustard
- ½ teaspoon Worcestershire sauce
- Kosher salt and freshly ground black pepper, to taste
For the Salad
- 2 heads romaine lettuce, roughly chopped
- ¼ cup freshly grated Parmesan cheese
Instructions
- Prepare Croutons: Preheat the oven to 400°F. In a small bowl, whisk together 3 tablespoons of extra-virgin olive oil, chopped parsley, and grated garlic. Season with kosher salt and freshly ground black pepper to taste. Spread the ciabatta bread cubes on a baking sheet, toss them with the olive oil mixture, and bake for 13–15 minutes until golden and crisp. Set aside.
- Make Chicken Marinade: In a bowl, whisk together 3 tablespoons extra-virgin olive oil, lemon juice, lemon zest, grated garlic, salt, and pepper. Place the chicken breasts in a large Ziploc bag or bowl and add the marinade. Marinate in the refrigerator for at least 2 hours, turning occasionally to coat evenly. Drain the chicken before cooking.
- Grill Chicken: Preheat a grill to medium-high heat. Grill the marinated chicken breasts for 4–5 minutes per side, or until the internal temperature reaches 165°F and the chicken is cooked through. Remove from grill, let cool slightly, then dice into bite-sized pieces.
- Prepare Dressing: In a bowl, whisk together mayonnaise, buttermilk, grated Parmesan, garlic, lemon juice, Dijon mustard, and Worcestershire sauce. Season with salt and freshly ground black pepper to taste.
- Assemble Salad: In a large bowl, add the roughly chopped romaine lettuce. Top with grilled chicken pieces, homemade croutons, and additional grated Parmesan cheese. Drizzle the prepared dressing over the salad and toss gently to combine. Serve immediately.
Notes
- Marinating the chicken for at least 2 hours enhances the flavor and tenderness.
- The homemade croutons add a fresh crunch and can be stored in an airtight container for up to 2 days.
- Feel free to adjust the garlic in the dressing and marinade according to your preference.
- This salad is best served fresh after assembling to maintain the crispiness of croutons and lettuce.
- Use a meat thermometer to ensure chicken is cooked to a safe internal temperature of 165°F.
