Description
This classic Caesar salad with grilled chicken is a crowd-pleaser! It’s loaded with tender grilled chicken, crisp romaine lettuce, and a creamy, tangy dressing, all brought together with crunchy croutons and a sprinkle of Parmesan cheese.
Ingredients
for the croutons
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
for the chicken
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
for the dressing
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
for the salad
2 heads romaine, roughly chopped
¼ cup freshly grated Parmesan
Instructions
FOR CROUTONS
1. Preheat the oven to 400 degrees F.
2. Whisk olive oil, parsley, minced garlic, salt, and pepper in a small bowl.
3. Spread bread cubes on a baking sheet. Pour the olive oil mixture over the bread and toss to coat.
4. Bake until golden and crisp, about 13-15 minutes. Set aside.
FOR CHICKEN
1. Combine olive oil, lemon juice, zest, garlic, salt, and pepper in a small bowl.
2. Place chicken in a Ziploc bag or bowl and add the olive oil mixture; marinate for at least 2 hours, turning occasionally. Drain chicken from marinade.
3. Preheat grill to medium-high heat.
4. Grill chicken, turning occasionally, until fully cooked to 165 degrees F, about 4-5 minutes per side. Let cool, then dice.
FOR DRESSING
1. Whisk mayonnaise, buttermilk, Parmesan, garlic, lemon juice, Dijon mustard, and Worcestershire sauce in a bowl. Season with salt and pepper.
FOR SALAD
1. Place chopped romaine in a bowl.
2. Add chicken and croutons.
3. Pour dressing over the salad and toss.
4. Top with Parmesan.
Notes
Don’t Overcook the Chicken: Use a meat thermometer to ensure the chicken reaches 165 degrees F. Overcooked chicken will be dry.
Dry the Lettuce: Ensure the Romaine lettuce is thoroughly dry before tossing it with the dressing. Wet lettuce will make the salad soggy.
Season as You Go: Taste and season the dressing and the salad as you assemble it. Everyone’s preferences vary.
Make Croutons Ahead: You can prepare the croutons a day or two in advance and store them in an airtight container.
Rest the Chicken: Letting the chicken rest after grilling allows the juices to redistribute, resulting in more tender meat.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Salad
- Cuisine: American
Nutrition
- Calories: Approximately 600-700 calories per serving (estimate)
- Fat: Approximately 40-50g per serving (estimate)
- Carbohydrates: Approximately 30-40g per serving (estimate)
- Protein: Approximately 40-50g per serving (estimate)