Best Chicken Caesar Salad with Homemade Croutons
Total Time
2 hours 30 minutes
Prep Time
2 hours 20 minutes
Cook Time
10 minutes
Rating
5 out of 5 stars
(30)
Ingredients
4 servings
- 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 ½ pounds boneless, skinless chicken breasts
- ¼ cup mayonnaise
- ¼ cup buttermilk
- 3 tablespoons freshly grated Parmesan
- 1 clove garlic, grated
- 1 tablespoon freshly squeezed lemon juice
- 1 ½ teaspoons Dijon mustard
- ½ teaspoon Worcestershire sauce
- Kosher salt and freshly ground black pepper, to taste
- 2 heads romaine, roughly chopped
- ¼ cup freshly grated Parmesan
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Preparation
Chef’s notes
Use an instant-read thermometer for the most accurate results. The internal temperature of the chicken should reach 165°F.
Let your meat rest for at least 5 minutes prior to serving, allowing the juices to redistribute.
Homemade croutons go a long way. Store-bought croutons are great in a pinch but it’s all about the homemade croutons!
Swap out the chicken for sauteed shrimp or any other protein to your liking.
Add the dressing just before serving to maintain crispness and freshness.