I used one surprising pantry staple in my Chicken Caesar Salad Recipe that changes how the dressing binds to the greens, and one quick technique makes it ideal for Memorial Day and Fourth of July menus.
I always thought I knew Caesar until I tried something that made me actually pause. I built this one around crisp romaine lettuce and boneless skinless chicken breasts and a few tiny swaps that make every forkful sing.
The crunch comes from day old bread, not the prebagged stuff, and that little change changes everything. People keep telling me it’s the Best Chicken For Cesar Salad and I even turn leftovers into a Chicken Caesar Pasta Salad Meal Prep when life gets wild, because it holds up.
If you like salads with attitude, this one’s gonna surprise you.
Ingredients
- Crisp, hydrating leaves with fiber and vitamins, low calorie, adds fresh crunch.
- Lean protein, keeps you full, simple to season, it’s sometimes a little dry.
- Savory, salty umami boost, adds calcium and richness, strong flavor.
- Tiny fish power, gives salty savory depth, not fishy if used sparingly.
- Bright acid, cuts richness, adds tang and freshness, vitamin C punch.
- Healthy fats, silky mouthfeel, carries flavors, good for heart in moderation.
- Starchy base for croutons, gives satisfying crunch and carbs for energy.
- Creamy binder, adds fat and silkiness, helps emulsify dressing, use sparingly.
Ingredient Quantities
- 2 large heads romaine lettuce, about 8 cups chopped
- 1 lb boneless skinless chicken breasts (about 2 breasts)
- 1/2 cup mayonnaise
- 1/3 cup freshly grated Parmesan cheese
- 1/4 cup shaved or extra Parmesan for serving
- 2 tablespoons fresh lemon juice (about 1 lemon)
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 to 2 teaspoons anchovy paste or 2 to 3 anchovy fillets, minced
- 1 small garlic clove, minced
- 2 to 3 tablespoons extra virgin olive oil for dressing
- Salt and freshly ground black pepper, to taste
- 4 cups day old bread, cut into 1 inch cubes (about 6 to 8 slices)
- 3 tablespoons extra virgin olive oil for croutons
- 1/2 teaspoon garlic powder or 1 small garlic clove, minced for croutons
- 1/2 teaspoon kosher salt for croutons
- 1 tablespoon olive oil for cooking the chicken
- 1/2 teaspoon kosher salt for chicken, plus 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder for chicken (optional)
How to Make this
1. Preheat oven to 375F. Cut 4 cups day old bread into 1 inch cubes, toss with 3 tablespoons extra virgin olive oil, 1/2 teaspoon garlic powder or 1 small minced garlic clove, and 1/2 teaspoon kosher salt. Spread in one layer on a baking sheet and bake 12 to 15 minutes, tossing once, until golden and crisp. Let cool so they stay crunchy.
2. Pat 1 lb boneless skinless chicken breasts dry, pound slightly if needed for even thickness, rub with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper and 1/2 teaspoon garlic powder if using. Heat a skillet over medium high heat and cook 5 to 7 minutes per side until internal temp reaches 165F. Rest 5 minutes then slice thinly across the grain.
3. Make the dressing: in a bowl whisk together 1/2 cup mayonnaise, 1/3 cup freshly grated Parmesan, 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 to 2 teaspoons anchovy paste or 2 to 3 minced anchovy fillets, and 1 small minced garlic clove. Slowly whisk in 2 to 3 tablespoons extra virgin olive oil until smooth. Season with salt and pepper to taste. If it’s too thick add a teaspoon of water or more lemon juice.
4. Hack: after cooking the chicken you can scrape the pan with a splash of lemon juice and whisk those browned bits into the dressing for extra flavor, its optional but really good.
5. Rinse and dry 2 large heads romaine in a salad spinner, then chop into bite sized pieces until you have about 8 cups. Dry lettuce is key for a non soggy salad, dont skip that step.
6. In a large bowl toss the chopped romaine with enough dressing to coat the leaves, reserve extra dressing for anyone who wants more.
7. Add the sliced chicken and the cooled homemade croutons, toss gently so the croutons dont break up and get soggy.
8. Plate the salad and finish with 1/4 cup shaved or extra Parmesan scattered over the top, and a final crack of fresh black pepper.
9. Serve right away with extra dressing or lemon wedges on the side. Leftover dressing keeps in the fridge for a few days and makes the best sandwich spread.
Equipment Needed
1. Oven, preheated to 375F — for baking the croutons
2. Rimmed baking sheet, lined or unlined, for the croutons
3. Cutting board, sturdy, for bread, lettuce and chicken
4. Sharp chef’s knife, for chopping and slicing
5. Large skillet (about 10 to 12 inch), for cooking the chicken
6. Instant read meat thermometer, to hit 165F safely
7. Salad spinner, to rinse and thoroughly dry the romaine (dont skip this)
8. Large mixing bowl, for tossing the salad
9. Whisk, for making and smoothing the dressing
10. Tongs or a spatula, for turning chicken and tossing without smashing croutons
FAQ
BEST CHICKEN CAESAR SALAD WITH HOMEMADE CROUTONS Recipe Substitutions and Variations
- Anchovy paste or fillets
- Worcestershire sauce, 1 tsp (adds umami and salt)
- Capers, finely chopped and rinsed, 1 tbsp (briny bite)
- Miso paste, 1/2 tsp dissolved in lemon or water (deep savory note)
- Soy sauce, 1 tsp plus a squeeze of lemon (quick salty swap)
- Mayonnaise
- Plain Greek yogurt, 1:1 swap (lighter, tangy)
- Silken tofu blended until smooth (vegan creamy option)
- Mashed avocado, about 3/4 cup (richer, greener flavor)
- Freshly grated Parmesan
- Pecorino Romano (sharper and saltier)
- Asiago, grated (milder, nuttier)
- Nutritional yeast, 1 to 2 tbsp (vegan, cheesy flavor)
- Day-old bread for croutons
- Ciabatta or sourdough, cubed (holds up better, chewier)
- Store-bought croutons for a shortcut
- Toasted pita, naan or even tortilla chips (different crunch)
- Gluten-free bread if you need GF croutons
Pro Tips
– Make the croutons extra crunchy and last longer: bake them until a deep golden, then cool on a wire rack so air circulates and they dont steam themselves soft. If you need to store them, keep them in an airtight jar at room temp and add them to the salad only right before serving.
– Quick brine for juicier chicken: a 15 to 30 minute salt water soak (1 tablespoon salt per 2 cups water) makes a big difference if you have the time. Pat really dry, pound to even thickness, and use a meat thermometer so you dont overcook — 165F then rest 5 to 10 minutes.
– Build the dressing by taste, not just by recipe: anchovy gives salt and umami so start with the smaller amount and add more if you want it punchier. Whisk the oil in slowly to emulsify, and if it gets too thick add a teaspoon of water or extra lemon juice until it feels like salad dressing.
– Use the pan fond for extra flavor: after cooking the chicken splash in a little lemon or hot water, scrape the browned bits, then whisk that into the dressing. It lifts the whole salad, just dont add too much liquid at once.
– Keep the lettuce perfectly crisp: dry the romaine thoroughly in a spinner and chill it for a few minutes before tossing. Only dress the leaves right before serving and reserve extra dressing for anyone who wants more.
BEST CHICKEN CAESAR SALAD WITH HOMEMADE CROUTONS Recipe
I used one surprising pantry staple in my Chicken Caesar Salad Recipe that changes how the dressing binds to the greens, and one quick technique makes it ideal for Memorial Day and Fourth of July menus.
4
servings
731
kcal
Equipment: 1. Oven, preheated to 375F — for baking the croutons
2. Rimmed baking sheet, lined or unlined, for the croutons
3. Cutting board, sturdy, for bread, lettuce and chicken
4. Sharp chef’s knife, for chopping and slicing
5. Large skillet (about 10 to 12 inch), for cooking the chicken
6. Instant read meat thermometer, to hit 165F safely
7. Salad spinner, to rinse and thoroughly dry the romaine (dont skip this)
8. Large mixing bowl, for tossing the salad
9. Whisk, for making and smoothing the dressing
10. Tongs or a spatula, for turning chicken and tossing without smashing croutons
Ingredients
-
2 large heads romaine lettuce, about 8 cups chopped
-
1 lb boneless skinless chicken breasts (about 2 breasts)
-
1/2 cup mayonnaise
-
1/3 cup freshly grated Parmesan cheese
-
1/4 cup shaved or extra Parmesan for serving
-
2 tablespoons fresh lemon juice (about 1 lemon)
-
1 teaspoon Dijon mustard
-
1 teaspoon Worcestershire sauce
-
1 to 2 teaspoons anchovy paste or 2 to 3 anchovy fillets, minced
-
1 small garlic clove, minced
-
2 to 3 tablespoons extra virgin olive oil for dressing
-
Salt and freshly ground black pepper, to taste
-
4 cups day old bread, cut into 1 inch cubes (about 6 to 8 slices)
-
3 tablespoons extra virgin olive oil for croutons
-
1/2 teaspoon garlic powder or 1 small garlic clove, minced for croutons
-
1/2 teaspoon kosher salt for croutons
-
1 tablespoon olive oil for cooking the chicken
-
1/2 teaspoon kosher salt for chicken, plus 1/2 teaspoon freshly ground black pepper
-
1/2 teaspoon garlic powder for chicken (optional)
Directions
- Preheat oven to 375F. Cut 4 cups day old bread into 1 inch cubes, toss with 3 tablespoons extra virgin olive oil, 1/2 teaspoon garlic powder or 1 small minced garlic clove, and 1/2 teaspoon kosher salt. Spread in one layer on a baking sheet and bake 12 to 15 minutes, tossing once, until golden and crisp. Let cool so they stay crunchy.
- Pat 1 lb boneless skinless chicken breasts dry, pound slightly if needed for even thickness, rub with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper and 1/2 teaspoon garlic powder if using. Heat a skillet over medium high heat and cook 5 to 7 minutes per side until internal temp reaches 165F. Rest 5 minutes then slice thinly across the grain.
- Make the dressing: in a bowl whisk together 1/2 cup mayonnaise, 1/3 cup freshly grated Parmesan, 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 to 2 teaspoons anchovy paste or 2 to 3 minced anchovy fillets, and 1 small minced garlic clove. Slowly whisk in 2 to 3 tablespoons extra virgin olive oil until smooth. Season with salt and pepper to taste. If it’s too thick add a teaspoon of water or more lemon juice.
- Hack: after cooking the chicken you can scrape the pan with a splash of lemon juice and whisk those browned bits into the dressing for extra flavor, its optional but really good.
- Rinse and dry 2 large heads romaine in a salad spinner, then chop into bite sized pieces until you have about 8 cups. Dry lettuce is key for a non soggy salad, dont skip that step.
- In a large bowl toss the chopped romaine with enough dressing to coat the leaves, reserve extra dressing for anyone who wants more.
- Add the sliced chicken and the cooled homemade croutons, toss gently so the croutons dont break up and get soggy.
- Plate the salad and finish with 1/4 cup shaved or extra Parmesan scattered over the top, and a final crack of fresh black pepper.
- Serve right away with extra dressing or lemon wedges on the side. Leftover dressing keeps in the fridge for a few days and makes the best sandwich spread.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 329g
- Total number of serves: 4
- Calories: 731kcal
- Fat: 55.5g
- Saturated Fat: 9.8g
- Trans Fat: 0.5g
- Polyunsaturated: 7g
- Monounsaturated: 30g
- Cholesterol: 177mg
- Sodium: 1025mg
- Potassium: 630mg
- Carbohydrates: 27.5g
- Fiber: 3g
- Sugar: 2.5g
- Protein: 44g
- Vitamin A: 8000IU
- Vitamin C: 12mg
- Calcium: 186mg
- Iron: 1.5mg