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Fresh Grilled Chicken Caesar Salad Recipe with Easy Homemade Croutons

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A fresh and flavorful grilled chicken Caesar salad featuring smoky grilled chicken, crisp Romaine lettuce, creamy homemade Caesar dressing, and crunchy homemade croutons. Perfect for quick weeknight dinners or casual gatherings.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 1 pound / 450 grams)
  • 2 tablespoons olive oil (for brushing)
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • Salt and freshly ground black pepper, to taste
  • 1 large head of Romaine lettuce, washed and torn into bite-sized pieces
  • 1/4 cup freshly grated Parmesan cheese (Parmigiano-Reggiano recommended)
  • 3 cups day-old bread cubes (about 150 grams; sourdough or French bread)
  • 3 tablespoons unsalted butter, melted (or olive oil for dairy-free)
  • 2 cloves garlic, minced
  • 1 teaspoon dried Italian herbs or fresh parsley, chopped (optional)
  • Salt, to taste
  • 1/2 cup mayonnaise (or Greek yogurt for a lighter twist)
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1–2 anchovy fillets, finely mashed (optional)
  • 1 garlic clove, minced
  • 1/4 cup grated Parmesan cheese
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Prep the Chicken: Pat chicken breasts dry with paper towels. Brush both sides with olive oil, then sprinkle evenly with garlic powder, smoked paprika, salt, and pepper. Let rest for 10 minutes.
  2. Make the Croutons: Preheat oven to 375°F (190°C). Toss bread cubes with melted butter, minced garlic, Italian herbs, and salt until coated. Spread on baking sheet in a single layer. Bake 12-15 minutes, stirring halfway, until golden and crispy.
  3. Prepare the Dressing: Whisk together mayonnaise, lemon juice, Dijon mustard, Worcestershire sauce, mashed anchovy fillets, minced garlic, and grated Parmesan. Season with salt and pepper. Add water if too thick.
  4. Grill the Chicken: Heat grill or grill pan over medium-high heat. Grill chicken 5-6 minutes per side until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice thinly against the grain.
  5. Assemble the Salad: Toss Romaine lettuce with half the dressing. Top with sliced chicken, croutons, and sprinkle with Parmesan. Drizzle remaining dressing if desired.
  6. Serve and Enjoy: Plate immediately to keep croutons crunchy. Optionally serve with a lemon wedge.

Notes

Let chicken rest after grilling to keep it juicy. Use day-old bread for croutons for best crunch. Blend anchovies finely in dressing for classic flavor. Store croutons separately to maintain crispness. Dressing can be made up to 3 days ahead.

Nutrition

Keywords: grilled chicken Caesar salad, homemade croutons, Caesar dressing, easy salad recipe, weeknight dinner, healthy salad

Find it online: https://elvafood.com/fresh-grilled-chicken-caesar-salad-recipe-with-easy-homemade-croutons/