Description
A classic Caesar Salad with house-made garlic-parsley croutons, grilled marinated chicken breasts, and a creamy Parmesan Caesar dressing, tossed with fresh romaine lettuce for a flavorful and satisfying meal.
Ingredients
Scale
For the Croutons
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons chopped fresh parsley leaves
- 1 clove garlic, grated
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 4 cups ciabatta bread cubes
For the Chicken Marinade
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- 2 teaspoons lemon zest
- 1 clove garlic, grated
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 pounds boneless, skinless chicken breasts
For the Dressing
- 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, to taste
- Freshly ground black pepper, to taste
For the Salad
- 2 heads romaine lettuce, roughly chopped
- 1/4 cup freshly grated Parmesan cheese
Instructions
- Prepare Croutons: Preheat your oven to 400°F (204°C). In a small bowl, whisk together 3 tablespoons olive oil, chopped parsley, and grated garlic; season with kosher salt and black pepper to taste. Spread the ciabatta bread cubes on a baking sheet in a single layer, drizzle with the olive oil mixture, and toss gently to coat evenly. Bake the bread cubes until crisp and golden, about 13 to 15 minutes. Remove from the oven and set aside.
- Marinate Chicken: In a small bowl, mix 3 tablespoons olive oil, lemon juice, lemon zest, grated garlic, 1 teaspoon salt, and 1/2 teaspoon black pepper to create the marinade. Place the chicken breasts in a gallon-sized Ziploc bag or large bowl and pour the marinade over the chicken. Seal and refrigerate for at least 2 hours, occasionally turning to ensure even coating. When ready, drain the chicken from the marinade.
- Grill Chicken: Preheat your grill to medium-high heat. Place the marinated chicken breasts on the grill. Cook, turning occasionally, until the internal temperature reaches 165°F (74°C), approximately 4 to 5 minutes per side. Once cooked, let the chicken cool slightly, then dice into bite-sized pieces.
- Make Dressing: In a medium bowl, whisk together mayonnaise, buttermilk, Parmesan cheese, grated garlic, lemon juice, Dijon mustard, and Worcestershire sauce. Season with kosher salt and black pepper to taste and mix until smooth and creamy.
- Assemble Salad: In a large mixing bowl, add the roughly chopped romaine lettuce. Top with the grilled chicken pieces and homemade croutons. Pour the dressing evenly over the salad and gently toss to combine all ingredients. Finish by sprinkling the salad with additional freshly grated Parmesan cheese for garnish.
Notes
- For best flavor, marinate the chicken for at least 2 hours; overnight is ideal.
- If you do not have a grill, you can cook the chicken on a grill pan or skillet over medium-high heat.
- Adjust the amount of garlic in the dressing and croutons according to your taste preference.
- To make the salad more hearty, add anchovies or substitute the chicken with shrimp if desired.
- Leftover croutons can be stored in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Italian-American
Keywords: Caesar Salad, Homemade Croutons, Grilled Chicken, Classic Salad, Creamy Parmesan Dressing
