Description
This Chicken Caesar Salad with Homemade Croutons is a fresh and flavorful dish featuring tender, seasoned chicken breasts, crisp romaine lettuce, and crunchy, buttery croutons baked to golden perfection. Tossed with creamy Caesar dressing and topped with grated Parmesan cheese, this salad is a delightful combination of textures and classic flavors perfect for a light lunch or dinner.
Ingredients
Scale
For the Chicken:
- 2 boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Salad:
- 4 cups romaine lettuce, chopped
- 1/2 cup Caesar dressing
- 1/4 cup grated Parmesan cheese
- 1/2 cup croutons
For the Homemade Croutons:
- 2 cups day-old bread, cubed
- 2 tablespoons butter
- 1 teaspoon dried parsley
- 1/4 teaspoon garlic powder
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the homemade croutons.
- Heat Olive Oil: Warm a tablespoon of olive oil in a medium skillet over medium heat to cook the chicken.
- Season Chicken: Season both sides of the chicken breasts evenly with garlic powder, paprika, salt, and black pepper to add flavor.
- Cook Chicken: Place the chicken breasts in the skillet and cook for about 6-7 minutes per side, or until the chicken reaches an internal temperature of 165°F (74°C) ensuring it is fully cooked and juicy.
- Rest Chicken: Remove the chicken from the skillet and let it rest for about 5 minutes to allow juices to redistribute for tender slices.
- Prepare Bread Cubes: While the chicken rests, cut the day-old bread into cubes to make croutons.
- Melt Butter: Melt 2 tablespoons of butter in a separate skillet over medium heat to coat the bread cubes.
- Coat Bread Cubes: Add the cubed bread to the skillet and toss well to coat in the melted butter.
- Season Croutons: Sprinkle the bread cubes with garlic powder and dried parsley, tossing again to ensure the seasoning is evenly distributed.
- Arrange for Baking: Spread the buttered and seasoned bread cubes in a single layer on a baking sheet for even baking.
- Bake Croutons: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the croutons turn golden brown and crispy.
- Cool Croutons: Remove the baked croutons from the oven and set them aside to cool and harden.
- Chop Lettuce: While the croutons bake, chop the romaine lettuce into bite-sized pieces and place them in a large salad bowl.
- Slice Chicken: After the chicken has rested, slice it into thin strips against the grain for tenderness.
- Toss Lettuce with Dressing: Add the Caesar dressing to the chopped lettuce and toss thoroughly to evenly coat all leaves.
- Add Parmesan: Sprinkle the grated Parmesan cheese over the dressed lettuce and toss again to blend the flavors.
- Combine Salad: Gently fold in the cooled croutons and sliced chicken, mixing the components without breaking the croutons.
- Serve: Serve the salad immediately to enjoy the fresh, crunchy textures and rich flavors of your homemade Chicken Caesar Salad with croutons.
Notes
- Using day-old bread for the croutons ensures they become extra crispy when baked.
- Letting the chicken rest after cooking keeps it juicy and tender when sliced.
- The croutons can be made ahead and stored in an airtight container for up to 3 days.
- Feel free to add a squeeze of lemon juice to the salad for a zesty twist.
- Adjust the amount of Caesar dressing according to your preference for creaminess.
