Chicken Caesar Salad with Homemade Croutons

Craving a salad that’s fresh, hearty, and irresistibly delicious? This Chicken Caesar Salad with Homemade Croutons is just what your mealtime needs. Juicy grilled chicken, crisp romaine lettuce, and garlicky, golden croutons come together under a blanket of creamy Caesar dressing for a dish that’s both satisfying and simple to make.

Why You’ll Love This Chicken Caesar Salad

This isn’t just any Caesar salad. It’s the kind you dream about—made from scratch, bursting with texture, and full of flavor. Here’s why it stands out:

• Fresh and crunchy: Homemade croutons bring unmatched crispness.
• Rich and savory: The creamy Caesar dressing hits all the right notes—tangy, garlicky, and full of umami.
• Protein-packed: Perfectly grilled chicken turns it into a complete meal.
• Customizable: Add extras like bacon, avocado, or a soft-boiled egg if you like.

Ingredients You’ll Need

Let’s break it down into components to keep things organized.

For the Salad

• 1 large head of romaine lettuce, chopped
• 2 grilled chicken breasts, sliced
• ½ cup shaved Parmesan cheese
• Freshly ground black pepper, to taste

For the Homemade Croutons

• 3 cups day-old bread (like sourdough or baguette), cubed
• 3 tablespoons olive oil
• 1 garlic clove, minced
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the Caesar Dressing

• 1 egg yolk
• 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 2 anchovy fillets (or 1½ tsp anchovy paste)
• 1 garlic clove, minced
• ½ cup olive oil
• ¼ cup grated Parmesan cheese
• Salt and pepper, to taste

How to Make the Best Chicken Caesar Salad

Making this salad is surprisingly simple and oh-so-worth-it. Let’s walk through it.

Step 1: Make the Croutons

1. Preheat your oven to 375°F (190°C).
2. Toss the cubed bread with olive oil, minced garlic, salt, and pepper until coated.
3. Spread evenly on a baking sheet and bake for 10–15 minutes, flipping halfway, until golden and crispy.
4. Let them cool while you prep the rest.

Step 2: Whip Up the Caesar Dressing

1. In a bowl, whisk together egg yolk, lemon juice, Dijon mustard, Worcestershire sauce, anchovies, and garlic.
2. Slowly drizzle in olive oil while whisking constantly until the dressing thickens.
3. Stir in grated Parmesan and season with salt and pepper to taste.
4. Chill if not using right away.

Step 3: Grill the Chicken

1. Season chicken breasts with salt and pepper (add a little olive oil if you’d like).
2. Grill over medium-high heat for about 6–7 minutes per side or until fully cooked.
3. Let the chicken rest, then slice thinly.

Step 4: Assemble the Salad

1. In a large bowl, toss chopped romaine with Caesar dressing until evenly coated.
2. Top with sliced grilled chicken, shaved Parmesan, and croutons.
3. Finish with a few cracks of black pepper.

Tips for Success

• Use day-old bread: It holds its shape better and crisps up beautifully in the oven.
• Chill your dressing: Letting it rest for a bit enhances the flavor and helps it thicken.
• Rest your chicken: This locks in the juices and keeps it tender.

Storage and Make-Ahead Tips

Got leftovers or prepping ahead? Here’s what to know:

• Croutons: Store in an airtight container at room temp for up to 5 days.
• Dressing: Keep in the fridge in a sealed jar for up to 3 days.
• Chicken: Can be grilled a day in advance and kept in the fridge.
• Assembled salad: Best enjoyed fresh. If storing, keep components separate to prevent sogginess.

Variations to Try

Want to switch things up? Here are some ideas:

• Add bacon bits: For a smoky, salty twist.
• Use kale instead of romaine: Massage it first to soften.
• Toss in avocado slices: Adds creaminess and healthy fats.
• Go vegetarian: Skip the chicken and anchovies, and use a veggie-based dressing.