Chicken Caesar Salad with Homemade Croutons
Lemon marinated chicken, homemade ciabatta croutons, and romaine tossed in a creamy Parmesan dressing.
Equipment
- Baking sheet
- Large skillet
- Large mixing bowl
- Whisk
Ingredients
Main Ingredients
- 4 cup ciabatta bread cubes stale if possible
- 3 tbsp extra virgin olive oil for the croutons
- 2 tbsp fresh parsley chopped
- 1 cloves garlic grated, for the croutons
- ¼ tsp kosher salt for the croutons
- 1 ½ lb boneless skinless chicken breasts
- 3 tbsp extra virgin olive oil for the chicken
- 2 tbsp lemon juice for the chicken
- 2 tsp lemon zest
- 1 cloves garlic grated, for the chicken
- ¼ tsp kosher salt for the chicken
- ¼ cup mayonnaise for the dressing
- ¼ cup buttermilk for the dressing
- 3 tbsp Parmesan grated, for the dressing
- 1 cloves garlic grated, for the dressing
- 1 tbsp lemon juice for the dressing
- 1 ½ tsp Dijon mustard for the dressing
- ½ tsp Worcestershire sauce for the dressing
- 2 heads romaine chopped
- ¼ cup Parmesan grated, for topping
- 1 pinch black pepper freshly ground, to season
Instructions
Cooking
- Preheat. Heat the oven to 375 degrees F and line a baking sheet with parchment. Season the bread. Toss the bread cubes with 3 tbsp olive oil, parsley, garlic, 1/4 tsp salt, and pepper until evenly coated.
- Bake. Spread on the baking sheet and bake 15 to 20 minutes, stirring once, until golden brown and crisp. Marinate. Mix 3 tbsp olive oil, 2 tbsp lemon juice, zest, garlic, 1/4 tsp salt, and pepper. Coat the chicken and let it sit 15 to 30 minutes.
- Sear. Cook the chicken in a hot skillet over medium high heat 6 to 7 minutes per side until it reaches 165 degrees F.
- Slice. Rest the chicken for 5 minutes, then slice thinly.
- Make the dressing. Whisk the mayonnaise, buttermilk, 3 tbsp Parmesan, garlic, lemon juice, Dijon, Worcestershire, and pepper until smooth.
- Toss. Combine the romaine, chicken, and croutons with the dressing and top with the remaining Parmesan.
Notes
Substitutions: Use chicken thighs for juicier meat, or plain Greek yogurt in place of the buttermilk.
Tips: Pound the chicken to an even thickness and toss the salad just before serving.
Storage: Refrigerate the chicken and dressing separately for 3 to 4 days. Keep croutons airtight at room temperature for 2 days.