Dinner

Caesar Salad with Homemade Croutons and Grilled Chicken Recipe

ByCharlotte Montgomery January 20, 2026January 20, 2026

Introduction

This Caesar Salad with Homemade Croutons is a fresh, flavorful twist on the classic. Crisp romaine, juicy grilled chicken, and crunchy, garlicky croutons come together with a creamy, tangy dressing for a satisfying meal.

A large white plate holds a Caesar salad with layers starting from a base of bright green romaine lettuce leaves, followed by grilled chicken slices with light brown grill marks spread evenly on top. Scattered across are crunchy golden-brown croutons, some darker toasted spots visible, and the whole dish is lightly drizzled with creamy white Caesar dressing. Finely shredded white Parmesan cheese is sprinkled delicately over the salad. The plate sits on a white marbled surface with a small white bowl of extra Parmesan, a bottle of olive oil, a white bowl of extra dressing with a spoon, and a few forks nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 tablespoons extra-virgin olive oil (for croutons)
2 tablespoons chopped fresh parsley leaves
1 clove garlic, grated (for croutons)
Kosher salt and freshly ground black pepper, to taste
4 cups ciabatta bread cubes
3 tablespoons extra-virgin olive oil (for chicken marinade)
2 tablespoons freshly squeezed lemon juice (for chicken marinade)
2 teaspoons lemon zest
1 clove garlic, grated (for chicken marinade)
1 1/2 pounds boneless, skinless chicken breasts
1/4 cup mayonnaise
1/4 cup buttermilk
3 tablespoons freshly grated Parmesan
1 clove garlic, grated (for dressing)
1 tablespoon freshly squeezed lemon juice (for dressing)
1 1/2 teaspoons Dijon mustard
1/2 teaspoon Worcestershire sauce
2 heads romaine lettuce, roughly chopped
1/4 cup freshly grated Parmesan (for topping)

Instructions

Step 1: Preheat the oven to 400 degrees F. In a small bowl, whisk together 3 tablespoons olive oil, parsley, and grated garlic. Season with salt and pepper. Spread ciabatta bread cubes on a baking sheet and toss with the olive oil mixture until evenly coated. Bake until crisp and golden, about 13-15 minutes. Set aside.
Step 2: In a small bowl, combine 3 tablespoons olive oil, lemon juice, lemon zest, grated garlic, 1 teaspoon salt, and 1/2 teaspoon pepper. Place chicken breasts and marinade in a large bowl or gallon-size bag. Marinate for at least 2 hours, turning occasionally. Drain the chicken.
Step 3: Preheat the grill to medium-high heat. Grill the chicken, turning occasionally, until cooked through and internal temperature reaches 165 degrees F, about 4-5 minutes per side. Let rest, then dice into bite-size pieces.
Step 4: In a medium bowl, whisk together mayonnaise, buttermilk, Parmesan, grated garlic, lemon juice, Dijon mustard, Worcestershire sauce, salt, and pepper to make the dressing.
Step 5: In a large bowl, place the chopped romaine lettuce. Top with grilled chicken and homemade croutons. Pour the dressing over the salad and toss gently to combine. Finish with a sprinkle of Parmesan cheese.

Tips & Variations

Use day-old ciabatta bread for crisper croutons that hold their texture better.
For a lighter dressing, substitute Greek yogurt for some of the mayonnaise.
Add anchovy paste to the dressing for a more traditional Caesar flavor.
Grill the chicken with a sprinkle of smoked paprika for extra depth.

Storage

Store leftover salad components separately in airtight containers. Keep the dressing refrigerated for up to 3 days. Chicken can be stored for 3-4 days, and croutons will remain crispy at room temperature for 1-2 days. Toss the salad just before serving for the best texture.

How to Serve

The image shows three white plates filled with a fresh Caesar salad. Each salad has a base layer of green romaine lettuce with a slightly glossy texture, topped with grilled chicken slices that are light brown with charred grill marks, arranged evenly across the salad. On top of the chicken and lettuce, there are golden brown croutons with a crunchy texture scattered throughout. The salads are finished with fine, white shredded parmesan cheese sprinkled over everything. Around the plates on a white marbled surface are a small white bowl filled with shredded cheese, a glass of white wine, and a woman's hand pouring wine into the glass. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the croutons ahead of time?

Yes, croutons can be made 1-2 days in advance and stored in an airtight container. Reheat briefly in the oven if you want to restore their crispness.

What can I use if I don’t have buttermilk?

Mix 1/4 cup milk with 1 teaspoon lemon juice or vinegar and let it sit for 5 minutes to make a buttermilk substitute.

Charlotte Montgomery