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–+ servings

California Crispy Chicken Caesar Salad with Homemade Sourdough Croutons

A truly crispy chicken Caesar salad with golden sourdough croutons, grilled chicken, and a tangy homemade dressing.
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Prep Time 2 hours 20 minutes
Cook Time 20 minutes
Total Time 2 hours 40 minutes
Servings: 1
Course: Chicken, Dinner, Quick Meals, Salads
Cuisine: American
Calories: 520
Ingredients Method Nutrition Notes

Ingredients
  

For the Croutons
  • 3 tablespoons California extra-virgin olive oil
  • 2 tablespoons chopped fresh parsley
  • 1 clove garlic minced
  • Kosher salt and freshly ground black pepper to taste
  • 4 cups cubed San Francisco-style sourdough bread 1-inch cubes
For the Chicken
  • 3 tablespoons California extra-virgin olive oil
  • 2 tablespoons freshly squeezed Meyer lemon juice
  • 2 teaspoons Meyer lemon zest
  • 1 clove garlic minced
  • Kosher salt and freshly ground black pepper
  • 1 ½ pounds boneless, skinless chicken breasts
For the Dressing
  • ¼ cup mayonnaise
  • ¼ cup buttermilk
  • 3 tablespoons freshly grated Parmesan cheese
  • 1 clove garlic minced
  • 1 tablespoon freshly squeezed Meyer lemon juice
  • 1 ½ teaspoons Dijon mustard
  • ½ teaspoon Worcestershire sauce
  • Kosher salt and freshly ground black pepper to taste
For the Salad
  • 2 heads romaine lettuce washed, dried, and chopped
  • ¼ cup freshly grated Parmesan cheese for garnish

Method
 

For the Croutons
  1. Preheat your oven to 400 degrees F.
  2. In a small bowl, whisk together the olive oil, parsley, and garlic. Season with salt and pepper to taste.
  3. Spread the bread cubes in a single layer on a baking sheet. Drizzle the olive oil mixture over the bread and toss gently to coat evenly. Bake until golden and crisp, about 13 to 15 minutes. Set aside to cool.
For the Chicken
  1. In a small bowl, combine the olive oil, lemon juice, lemon zest, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper.
  2. Place the chicken breasts in a large resealable bag or bowl and pour the marinade over them. Seal and refrigerate for at least 2 hours, turning the bag occasionally. Drain the chicken and discard the marinade.
  3. Preheat a grill to medium-high heat.
  4. Grill the chicken, turning occasionally, until fully cooked and the internal temperature reaches 165 degrees F, about 4 to 5 minutes per side. Let the chicken rest for a few minutes, then dice into bite-sized pieces.
For the Dressing
  1. In a medium bowl, whisk together the mayonnaise, buttermilk, Parmesan, garlic, lemon juice, Dijon mustard, and Worcestershire sauce. Season with salt and pepper to taste.
For the Salad
  1. In a large salad bowl, combine the chopped romaine, diced chicken, and croutons. Pour the dressing over the top and toss gently to coat everything evenly. Sprinkle with the remaining Parmesan cheese and serve immediately.

Nutrition

Calories: 520kcalCarbohydrates: 28gProtein: 45gFat: 26gSaturated Fat: 6gCholesterol: 120mgSodium: 780mgFiber: 4gSugar: 4g

Notes

For extra crispiness, toast the croutons a few minutes longer, watching carefully to avoid burning.
If you don't have buttermilk, mix 1/4 cup milk with 1 teaspoon lemon juice and let sit for 5 minutes.
You can substitute chicken thighs for breasts if you prefer darker meat.
Make the dressing up to 3 days ahead and store it in the fridge.
To save time, skip marinating and season the chicken directly before grilling.
Leftover salad keeps for a day, but the croutons will soften.
Serve with extra lemon wedges for a bright finish.

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