Best Chicken Caesar Salad

Best Chicken Caesar Salad:-These past few weeks have been a struggle for me, but this crisp, fresh Caesar salad with homemade crispy croutons and perfectly juicy grilled chicken (hello, Spring!) has been helping me get through difficult times. It is finally beginning to warm up enough to use a grill, so let’s begin with that. However, when it snows in the middle of April in Chicago, I will place these chicken breasts on a grill pan and continue cooking them.

It is possible to use croutons or dressing that you purchased from the store in this situation; however, we are all aware that the store-bought version simply cannot be compared. Absolutely not; there is nothing that can compare to those freshly baked croutons that have a hint of garlicky seasoning, and the homemade dressing is just right – it is not overly rich and it is not overly creamy. It really is the perfect solution.

Best Chicken Caesar Salad

Additionally, I would like to bring to your attention that this does not contain any egg yolks or anchovies; however, you are free to incorporate them into the dish in any way that you see fit. With regard to the chicken, if you do not prefer white meat, you can easily substitute thighs for the white meat. In addition, you can prepare everything in advance, which makes this a very quick meal to prepare on weeknights when you are extremely busy and frantically busy.

INGREDIENTS

FOR THE CHICKEN

• 3 tablespoons extra-virgin olive oil
• 2 tablespoons freshly squeezed lemon juice
• 2 teaspoons lemon zest
• 1 clove garlic, grated
• Kosher salt and freshly ground black pepper, to taste
• 1 ½ pounds boneless, skinless chicken breasts

FOR THE DRESSING

• ¼ cup mayonnaise
• ¼ cup buttermilk
• 3 tablespoons freshly grated Parmesan
• 1 clove garlic, grated
• 1 tablespoon freshly squeezed 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, roughly chopped
• ¼ cup freshly grated Parmesan

Also Read:-Best Homemade Caesar Salad Dressing

INSTRUCTIONS

FOR THE CROUTONS

• Warm the oven up to 400 degrees F.
• Mix olive oil, parsley, and garlic in a small bowl with a whisk. Add salt and pepper to taste.
• Put the bread cubes on a baking sheet in a single layer. Add the olive oil mixture and toss gently to mix. Put it in the oven and bake for 13 to 15 minutes, or until it’s golden and crisp. Remove and set aside.

FOR THE CHICKEN

• Put garlic, 1 teaspoon of salt, 1/2 teaspoon of pepper, olive oil, lemon juice, and lemon zest in a small bowl.
• Put the chicken and olive oil mixture in a gallon-sized Ziploc bag or a large bowl. Let it sit for at least two hours, turning the bag every now and then. Let the chicken sit in the marinade for a while.
• Set the grill on medium-high heat.
• Place the chicken on the grill and cook, turning it over every so often, for about 4 to 5 minutes on each side, or until the internal temperature reaches 165 degrees F and the chicken is fully cooked. Let it cool down before cutting it up into small pieces.

FOR THE DRESSING

• Add the mayonnaise, buttermilk, Parmesan, garlic, lemon juice, Dijon, and Worcestershire to a medium bowl and mix them together using a whisk.
• Add salt and pepper to taste.

FOR THE SALAD

• To make the salad, put romaine in a large bowl and add chicken and croutons on top of it. Toss the salad gently to mix it with the dressing after adding it.
• Add Parmesan on top.

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