Chicken Caesar Salad with Homemade Croutons
Crisp romaine tossed in a creamy lemon-Parmesan Caesar dressing with juicy seared chicken, golden olive oil croutons and shaved Parmesan. A classic that comes together in 30 minutes.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Serves
- 4
Check that your Worcestershire and mayonnaise have plain ingredient lists, as some brands add flavorings. Dress the lettuce just before serving so it stays crisp. The dressing keeps for 3 days in the fridge.
Method
-
Heat the oven to 375°F (190°C). Toss the bread cubes with 3 tablespoons olive oil and 1/4 teaspoon salt, spread on a baking sheet, and bake , stirring once, until golden and crisp.
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Pat the chicken dry and season with salt and 1/4 teaspoon pepper. Heat 1 tablespoon oil in a skillet over medium-high heat and cook the chicken per side until browned and cooked through (165°F/74°C). Rest for , then slice.
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Whisk the mayonnaise, grated Parmesan, lemon juice, mustard, Worcestershire, garlic and remaining 1/4 teaspoon pepper. Whisk in 3 tablespoons olive oil and a splash of water to loosen it to a pourable dressing.
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Toss the romaine with enough dressing to coat, then divide among bowls. Top with the chicken, croutons and shaved Parmesan, and serve with extra dressing.
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