Chicken Caesar Salad Garlic (Printable)
Grilled chicken, romaine, parmesan, and garlic croutons blend with creamy dressing for a fresh dish.
# Ingredient List:
→ Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon freshly ground black pepper
→ Garlic Croutons
05 - 3 cups (120 grams) day-old baguette or country bread, cut into 1-inch cubes
06 - 2 tablespoons olive oil
07 - 2 tablespoons unsalted butter, melted
08 - 2 cloves garlic, minced
09 - 1/4 teaspoon salt
→ Caesar Dressing
10 - 1/2 cup mayonnaise
11 - 2 anchovy fillets, finely minced (optional)
12 - 1 clove garlic, finely minced
13 - 1 teaspoon Dijon mustard
14 - 2 teaspoons Worcestershire sauce
15 - 2 tablespoons freshly squeezed lemon juice
16 - 1/3 cup grated Parmesan cheese (about 30 grams)
17 - Salt and freshly ground black pepper, to taste
→ Salad
18 - 2 large heads romaine lettuce, washed, dried, and chopped
19 - 1/2 cup shaved Parmesan cheese (approximately 40 grams)
20 - Freshly ground black pepper, to taste
# Steps:
01 - Set oven temperature to 375°F (190°C) to prepare for croutons.
02 - Rub chicken breasts with olive oil, salt, and pepper. Grill or pan-sear over medium-high heat for 6 to 7 minutes per side until fully cooked. Rest for 5 minutes, then slice.
03 - Toss bread cubes with olive oil, melted butter, minced garlic, and salt until evenly coated. Spread on a baking sheet and bake for 10 to 12 minutes, stirring once halfway through, until golden and crisp.
04 - Whisk together mayonnaise, minced anchovy fillets, garlic, Dijon mustard, Worcestershire sauce, lemon juice, and grated Parmesan. Season with salt and freshly ground black pepper to taste.
05 - In a large bowl, combine chopped romaine lettuce, most croutons, and sliced chicken. Drizzle with Caesar dressing and toss gently to coat evenly.
06 - Top salad with shaved Parmesan, remaining croutons, and additional black pepper as desired. Serve immediately.
# Expert Tips:
01 -
- It tastes restaurant-quality but feels totally manageable to pull off at home in less than an hour.
- The combination of juicy chicken, crispy croutons, and that silky dressing somehow transforms a simple salad into a full meal.
- Once you make the dressing from scratch, you'll never go back to bottled.
02 -
- Don't dress the salad too far in advance or the lettuce will get sad and soggy—assemble it right before eating, when everything's still bright and crisp.
- If your croutons aren't crunchy the next day, don't panic; pop them back in a 350°F oven for five minutes to revive them.
03 -
- Marinating the chicken in olive oil, lemon juice, and garlic for thirty minutes before cooking adds incredible depth to the meat.
- Make extra dressing and refrigerate it—it actually improves after a day as the flavors meld, and it's perfect for other salads or as a dip.