Chicken Caesar with Croutons (Print Version)
A mix of grilled chicken, crisp greens, croutons, and tangy dressing for a light meal.
# What You Need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
05 - 1/2 teaspoon garlic powder
→ Salad
06 - 1 large head romaine lettuce, chopped
07 - 1 cup cherry tomatoes, halved (optional)
08 - 1/2 cup Caesar salad croutons
09 - 1/3 cup freshly grated Parmesan cheese
→ Caesar Dressing
10 - 1/2 cup mayonnaise
11 - 2 tablespoons freshly squeezed lemon juice
12 - 1 tablespoon Dijon mustard
13 - 2 teaspoons Worcestershire sauce
14 - 1 teaspoon anchovy paste (optional)
15 - 2 cloves garlic, minced
16 - 1/4 cup grated Parmesan cheese
17 - Salt and black pepper, to taste
# How to Make It:
01 - Preheat a grill or grill pan over medium-high heat.
02 - Brush the chicken breasts with olive oil and season evenly with salt, black pepper, and garlic powder.
03 - Cook the chicken breasts for 6 to 7 minutes on each side until fully cooked and juices run clear. Remove from heat and allow to rest for 5 minutes before slicing.
04 - Whisk together mayonnaise, lemon juice, Dijon mustard, Worcestershire sauce, anchovy paste (if using), minced garlic, grated Parmesan cheese, salt, and pepper until smooth. Adjust seasoning as required.
05 - In a large bowl, toss chopped romaine lettuce and cherry tomatoes (optional) with half of the dressing.
06 - Arrange sliced grilled chicken breast over the dressed salad, then sprinkle croutons and Parmesan cheese on top. Drizzle remaining dressing over the salad.
07 - Serve immediately for best texture and flavor.
# Expert Hints:
01 -
- The chicken stays juicy and tender when you let it rest, and that small pause makes all the difference.
- You control the dressing, so it's as tangy or creamy as you want, no mystery mayo hiding in a jar.
- It comes together in under 40 minutes, which means you can pull off something restaurant-quality on a weeknight.
02 -
- Don't skip the resting period for your chicken; I learned this the hard way when I cut into grilled chicken too soon and watched the juices run onto the plate instead of staying in the meat.
- Homemade dressing is genuinely better than bottled, and it takes maybe three minutes to whisk together, so don't reach for the bottle as a shortcut.
- The greens must be completely dry before dressing, or water on the leaves will dilute the dressing and make the whole salad taste sad and limp.
03 -
- Pound your chicken breasts to even thickness before seasoning so they cook uniformly and no thin edges turn tough and stringy.
- Make the dressing while the chicken rests; it's the perfect use of those five minutes and ensures everything comes together warm and cohesive.