Description
A delicious and classic Chicken Caesar Salad featuring tender grilled chicken breasts, crispy homemade seasoned croutons, fresh romaine lettuce, and a creamy, tangy homemade Caesar dressing with Parmesan cheese.
Ingredients
Scale
- 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
- 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 1/2 pounds boneless, skinless chicken breasts
- 1/4 cup mayonnaise
- 1/4 cup buttermilk
- 3 tablespoons freshly grated Parmesan cheese
- 1 clove garlic, grated
- 1 tablespoon freshly squeezed lemon juice
- 1 1/2 teaspoons Dijon mustard
- 1/2 teaspoon Worcestershire sauce
- Kosher salt and freshly ground black pepper, to taste
- 2 heads romaine lettuce, roughly chopped
- 1/4 cup freshly grated Parmesan cheese
Instructions
- In a mixing bowl, combine 3 tablespoons of olive oil, chopped parsley, grated garlic, salt, and pepper. Toss the ciabatta bread cubes in the mixture until evenly coated. Spread the bread cubes on a baking sheet in a single layer.
- Preheat your oven to 375°F (190°C). Bake the coated bread cubes for about 10-12 minutes, stirring halfway through, until golden and crispy. Remove from oven and let cool.
- In a small bowl, whisk together 3 tablespoons olive oil, lemon juice, lemon zest, grated garlic, salt, and pepper. Place the chicken breasts in a shallow dish or zip-top bag and pour the marinade over them. Refrigerate and marinate for at least 1 hour to impart flavor.
- Preheat your grill or grill pan over medium-high heat. Remove chicken from the marinade and grill for 5-6 minutes per side or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through. Let the chicken rest for a few minutes before slicing thinly.
- In a bowl, whisk together mayonnaise, buttermilk, grated Parmesan, grated garlic, lemon juice, Dijon mustard, Worcestershire sauce, salt, and pepper. Adjust seasoning to taste to create a creamy and tangy Caesar dressing.
- In a large serving bowl, combine the roughly chopped romaine lettuce, sliced grilled chicken, and cooled homemade croutons. Drizzle the dressing over the salad and toss gently to coat evenly.
- Sprinkle additional freshly grated Parmesan on top for garnish. Serve immediately as a satisfying main dish salad.
Notes
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Category: Salad
- Method: Grilling and Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 salad
- Calories: 480
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 28 g
- Saturated Fat: 6 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 100 mg