Chicken Caesar with Garlic Croutons (Printable)
Crisp romaine with grilled chicken, garlic croutons, and creamy Caesar dressing for a flavorful meal.
# What You'll Need:
→ Chicken
01 - 2 boneless, skinless chicken breasts (about 12 oz total)
02 - 1 tbsp olive oil
03 - 1/2 tsp salt
04 - 1/4 tsp freshly ground black pepper
→ Garlic Croutons
05 - 3 cups (4 oz) day-old baguette or rustic bread, cut into 1-inch cubes
06 - 2 tbsp olive oil
07 - 2 cloves garlic, minced
08 - 1/4 tsp salt
→ Caesar Dressing
09 - 1 egg yolk (or 2 tbsp mayonnaise for no-raw-egg option)
10 - 2 tsp Dijon mustard
11 - 2 anchovy fillets, finely minced (or 1 tbsp anchovy paste)
12 - 1 garlic clove, finely minced
13 - 1 tbsp fresh lemon juice
14 - 1 tsp Worcestershire sauce
15 - 1/2 cup (4 fl oz) olive oil
16 - 1/4 cup (1 oz) freshly grated Parmesan cheese
17 - Salt and freshly ground black pepper, to taste
→ Salad Assembly
18 - 2 large heads romaine lettuce, washed, dried, and torn into bite-size pieces
19 - 1/3 cup (1 oz) freshly grated Parmesan cheese
20 - Freshly ground black pepper, to taste
# How-to Steps:
01 - Set the oven to 375°F and allow it to reach temperature.
02 - In a large bowl, combine bread cubes with olive oil, minced garlic, and salt. Spread evenly on a baking sheet and bake for 10 to 12 minutes, turning once halfway, until golden and crisp. Remove and allow to cool.
03 - Brush chicken breasts with olive oil and season with salt and pepper. Grill or pan-sear over medium-high heat for 5 to 6 minutes per side, until fully cooked and juices run clear. Rest for 5 minutes, then slice thinly.
04 - In a medium bowl, whisk together egg yolk (or mayonnaise), Dijon mustard, anchovies, minced garlic, lemon juice, and Worcestershire sauce. Gradually drizzle in olive oil while whisking continuously until emulsified. Stir in Parmesan cheese and season to taste with salt and pepper.
05 - Toss romaine lettuce in a large bowl with enough dressing to coat evenly. Add sliced chicken, garlic croutons, and additional Parmesan cheese. Gently toss the salad to combine.
06 - Plate the salad immediately, garnished with extra freshly ground black pepper and Parmesan as desired.
# Expert Pointers:
01 -
- It comes together faster than ordering takeout, yet tastes like you've been cooking all afternoon.
- The homemade dressing is richer and more complex than bottled versions, and once you make it once, you'll never go back.
- You get to use day-old bread in a way that transforms it from "should I toss this?" to "this is the best part."
02 -
- The oil must go into the dressing slowly and with constant whisking, or it will separate and you'll end up with something closer to salad soup than silky dressing—I learned this the hard way, and now I drizzle from a measuring spoon.
- Anchovy paste and anchovy fillets are not interchangeable in quantity; if you use paste, use half the amount because it's more concentrated and can easily overpower everything else.
- Assembling the salad at the last possible moment before serving keeps the romaine crisp and the croutons crunchy instead of sad and softened.
03 -
- Make the dressing first so it has time to chill slightly and the flavors can meld while you're handling everything else—it always tastes better after a few minutes of rest.
- If your chicken is very thick, butterfly or pound it gently to even thickness so it cooks through in exactly the right time without drying out.
- Keep your croutons in a dry container until the moment you toss them with the salad; moisture is their only enemy, and they'll stay crispy for up to two hours after they cool.