The Best Chicken Caesar Salad — Fast, Homemade, Weeknight-Friendly
- Prep
- 120 min
- Cook
- 10 min
- Total
- 130 min
- Serves
- 4
- Calories
- 350 kcal
- Carbs
- 20.00 g
Ingredients
- 3 tablespoonsextra-virgin olive oil
- 2 tablespoonschopped fresh parsley leaves
- 1 clovegarlic (grated)
- —Kosher salt and freshly ground black pepper (to taste)
- 4 cupsciabatta bread cubes
- 2 tablespoonsfreshly squeezed lemon juice
- 2 teaspoonslemon zest
- 1 1/2 poundsboneless, skinless chicken breasts
- 1/4 cupmayonnaise
- 1/4 cupbuttermilk
- 3 tablespoonsfreshly grated Parmesan
- 1 tablespoonDijon mustard
- 1/2 teaspoonWorcestershire sauce
- 2 headsromaine (roughly chopped)
- 1/4 cupfreshly grated Parmesan
Instructions
- 1
Preheat oven to 400 degrees F.
- 2
In a small bowl, whisk together olive oil, parsley and garlic; season with salt and pepper, to taste. Spread bread cubes in a single layer on a baking sheet. Stir in olive oil mixture and gently toss to combine. Place into oven and bake until crisp and golden, about 13-15 minutes; set aside.
- 3
In a small bowl, combine olive oil, lemon juice, lemon zest, garlic, 1 teaspoon salt and 1/2 teaspoon pepper. In a gallon size Ziploc bag or large bowl, combine chicken and olive oil mixture; marinate for at least 2 hours, turning the bag occasionally. Drain the chicken from the marinade.
- 4
Preheat grill to medium high heat. Add chicken to grill, and cook, turning occasionally, until chicken is completely cooked through, about 4-5 minutes per side. Let cool before dicing into bite-size pieces.
- 5
In a medium bowl, whisk together mayonnaise, buttermilk, Parmesan, garlic, lemon juice, Dijon and Worcestershire; season with salt and pepper, to taste.
- 6
To assemble the salad, place romaine in a large bowl; top with chicken and croutons. Pour the dressing on top and gently toss to combine. Top with Parmesan.