Chicken Caesar Salad Croutons (Printable)
A classic salad with grilled chicken, crisp romaine, creamy dressing, parmesan, and crunchy golden croutons.
# What You Need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
05 - 1/2 teaspoon garlic powder
→ Croutons
06 - 3 cups day-old baguette or country bread, cut into 3/4-inch cubes
07 - 2 tablespoons olive oil
08 - 1/2 teaspoon dried Italian herbs (optional)
09 - 1/4 teaspoon salt
→ Salad
10 - 2 large heads romaine lettuce, washed and chopped
11 - 1/3 cup freshly grated parmesan cheese
→ Caesar Dressing
12 - 1 large egg yolk
13 - 2 teaspoons Dijon mustard
14 - 2 anchovy fillets, finely minced or 1 teaspoon anchovy paste
15 - 1 garlic clove, minced
16 - 2 tablespoons freshly squeezed lemon juice
17 - 1/2 cup olive oil
18 - 1/4 cup finely grated parmesan cheese
19 - Salt and black pepper to taste
20 - 1 teaspoon Worcestershire sauce
# How-To:
01 - Preheat the oven to 375°F. Toss bread cubes with olive oil, Italian herbs if using, and salt. Spread evenly on a baking sheet and bake for 10 to 12 minutes, tossing halfway through, until golden and crisp. Set aside.
02 - Pat chicken breasts dry and rub with olive oil, salt, pepper, and garlic powder. Grill or pan-sear over medium-high heat for 6 to 8 minutes per side until thoroughly cooked (internal temperature 165°F). Let rest for 5 minutes, then slice.
03 - Whisk egg yolk, Dijon mustard, anchovies, garlic, and lemon juice in a bowl until smooth. Slowly drizzle in olive oil while whisking to emulsify. Stir in parmesan cheese, Worcestershire sauce, and season with salt and pepper to taste.
04 - In a large bowl, toss chopped romaine with the dressing until evenly coated. Add croutons and half the parmesan cheese, tossing gently to combine.
05 - Divide salad among plates, top with sliced chicken and garnish with remaining parmesan cheese. Serve immediately.
# Expert Advice:
01 -
- The dressing is so good you'll want to pour it on everything, and making it from scratch takes barely five minutes.
- Homemade croutons change the entire texture game—no more sad, soggy bread cubes.
- Grilled chicken stays juicy when you let it rest, turning a simple salad into something that feels substantial and satisfying.
- It comes together in 40 minutes flat, which means you can pull off a genuinely impressive dinner on a weeknight.
02 -
- The dressing is an emulsion, which means the oil and lemon juice need patience and a steady hand—rush it and you'll end up with broken, grainy dressing instead of silky sauce.
- Don't dress the salad more than 10 minutes before eating, or the lettuce will start to wilt, even though the dressing itself keeps for a week in the fridge.
- Chicken breast is lean and dries out fast, so that thermometer reading of 165°F and the resting period are non-negotiable if you want it to actually be juicy.
03 -
- Toast your croutons and grate your parmesan the day before, and you've cut your final cooking time in half.
- A microplane makes quick work of fresh garlic and anchovy, turning them into a paste that whisks in faster and more smoothly.
- If your dressing breaks, start with a fresh egg yolk in a clean bowl and slowly whisk in the broken dressing like it's oil—it usually comes back together.