Simple and easy to make, this classic Chicken Caesar salad is loved by everyone! Grilled chicken breast on a bed of lettuce with a homemade Caesar dressing and croutons.
Make the croutons: Preheat the oven to 375℉. Spread the bread out on a sheet tray. Drizzle with olive oil, sprinkle with parmesan, salt and pepper. Toss to combine, then bake until crisp and golden, about 13-15 minutes.
4 cups cubed French or Italian bread, 3 tablespoons olive oil, ¼ cup shredded parmesan cheese, salt and pepper
Grill the chicken: While the croutons are cooking, season the chicken with Italian seasoning, salt and pepper. Drizzle with olive oil. Place the chicken on a hot grill pan and cook on both sides until cooked through, about 5-7 minutes per side. Remove from the pan and set aside to rest.
2 chicken breasts, salt and pepper, 1 tablespoon olive oil, 1 teaspoon Italian seasoning
Make the dressing: While the chicken is grilling, whisk together all the dressing ingredients in a large bowl.
⅓ cup extra virgin olive oil, ¼ cup lemon juice, ¼ cup mayonnaise, 2 teaspoons Dijon mustard, 2 garlic cloves, 3 anchovy fillets
Assemble the salad: Add the romaine to the bowl with the dressing and toss to coat. Divide between four plates. Slice the chicken and top each salad evenly. Top with croutons and parmesan. Enjoy!
2 Romaine lettuce hearts, ¼ cup parmesan cheese
Video
Notes
You can also use store-bought rotisserie chicken.
If you aren’t a fan of anchovies, substitute 1 tablespoon chopped capers. They will add a nice salty bite!
If you don’t have a grill pan, you can also cook the chicken in a skillet.
Storage: Store grilled chicken in an airtight container in the refrigerator for 3 days, or freeze for 3 months. Store Caesar dressing in an airtight container in the refrigerator for 4 days. Store croutons in an airtight container for 2-3 days.