The Best Ever Chicken Caesar Salad with Homemade Croutons

If you’ve been craving something fresh, satisfying, and just downright DELICIOUS, you’re in for a treat today. I'm sharing my absolute go-to Chicken Caesar Salad with Homemade Croutons — and trust me, it’s not just any Caesar salad. This one is truly the BEST. We’re talking juicy grilled chicken, crispy homemade croutons, and a dreamy dressing that you might actually want to drink. (Not joking.)

Whether it’s a sunny spring lunch or a hectic weeknight dinner, this easy salad is a total game-changer.

What Makes This Chicken Caesar Salad So Special?

Let’s be real: store-bought Caesar salads just don’t cut it. They’re either soggy, bland, or worse – weirdly sweet dressing with sad-looking lettuce. No, thank you. This homemade version is a whole different story.

• Grilled Chicken that’s juicy, flavourful, and marinated to perfection

• Homemade Croutons made with real ciabatta, crispy on the outside, soft in the middle

• A Caesar Dressing that’s creamy without being heavy – and NO raw egg or anchovies here!

Oh, and it comes together in a snap if you prep the chicken and dressing ahead. Hellooo, weeknight win!

Ingredients You’ll Need

For the Chicken:

• 3 tablespoons extra-virgin olive oil

• 2 tablespoons freshly squeezed lemon juice

• 2 teaspoons lemon zest

• 1 garlic clove, grated

• Kosher salt and black pepper, to taste

• 1 ½ pounds boneless, skinless chicken breasts (or thighs, if that’s your jam!

For the Croutons:

• 3 tablespoons extra-virgin olive oil

• 2 tablespoons chopped fresh parsley

• 1 garlic clove, grated

• Kosher salt and black pepper, to taste

• 4 cups ciabatta bread cubes (sub with gluten-free bread if needed)

For the Dressing:

• ¼ cup mayonnaise (dairy-free version works too!)

• ¼ cup buttermilk (or plant-based buttermilk alternative)

• 3 tablespoons freshly grated Parmesan (or nutritional yeast for dairy-free)

• 1 garlic clove, grated

• 1 tablespoon lemon juice

• 1 ½ teaspoons Dijon mustard

• ½ teaspoon Worcestershire sauce (make sure it’s anchovy-free if you’re vegetarian)

• Kosher salt and black pepper, to taste

For the Salad:

• 2 heads romaine lettuce, roughly chopped

• ¼ cup grated Parmesan (or again, sub if dairy-free)

Step-by-Step: Let’s Make It Together!

1. Marinate the Chicken

In a bowl (or large Ziploc), combine your olive oil, lemon juice, zest, garlic, salt and pepper. Add in the chicken and let it marinate for at least 2 hours – or overnight if you can plan ahead. (Pro tip: Make a double batch and save the rest for wraps or sandwiches!)

2. Prep the Croutons

Preheat your oven to 400°F (200°C).

In a bowl, whisk together the olive oil, parsley, garlic, salt and pepper. Toss it with your bread cubes until everything’s coated. Spread them out on a baking sheet and bake for 13-15 minutes, flipping halfway. They should be golden, crunchy, and smell like heaven.

Gluten-free tip: Just use your favourite GF bread. Sourdough-style works great!

3. Grill the Chicken

Heat your cast iron grill pan (or a regular skillet if you don’t have one) over medium-high heat. Grill the marinated chicken for 4-5 minutes per side until it hits an internal temp of 165°F. Let it rest for 5 minutes before slicing. This helps keep it super juicy.

No grill? No problem. Oven-roast at 400°F or use a non-stick skillet. It still turns out awesome!

4. Make the Dressing

Whisk together all your dressing ingredients until smooth and creamy. You can make this a couple days in advance – just store in a jar and give it a good shake before using.

Dairy-free tip: Use vegan mayo and oat or soy buttermilk. Nutritional yeast instead of Parmesan gives it a great cheesy flavour.

5. Toss and Serve

In a big salad bowl, toss the romaine with the chicken, croutons, and a drizzle of that dreamy dressing. Top with more Parmesan and freshly cracked pepper if you like. Serve immediately!

Extra Tips from Your Salad-Obsessed Friend

• Add protein variety: Swap chicken for grilled shrimp, tofu, or even steak.

• No soggy salad zone: Always toss the dressing right before serving.

• Make it a meal prep star: Store components separately in the fridge and assemble when ready.

• Want it heartier? Add avocado slices, roasted chickpeas or a boiled egg (if you’re not egg-sensitive).

• Kid-friendly twist: Chop everything smaller, and let little ones dip with dressing on the side.

What to Serve With Chicken Caesar Salad

This salad is so good on its own, but it also pairs beautifully with:

• Sheet Pan Steak and Veggies

• Spaghetti Carbonara

• Easy Pork Chops with Sweet and Sour Glaze

• Salmon with Garlic Cream Sauce

Tools That Make It Even Easier

You don’t need a lot, but these help:

• Baking sheet (for the croutons)

• Cast iron grill pan (for those perfect grill marks)

• Mason jar (for shaking up your dressing like a pro)

• Instant-read thermometer (ensures perfect chicken every time)

Frequently Asked Qs

Can I use chicken thighs instead of breasts? Yes! Thighs are juicier and cook a bit faster. Just adjust your grilling time.

Is the dressing safe without raw egg? Yes! There are no raw egg yolks or anchovies here. It’s creamy thanks to mayo and buttermilk – but totally adjustable for your needs.

Can I make this gluten-free and dairy-free? Absolutely. Sub gluten-free bread for croutons, and use dairy-free mayo, buttermilk, and cheese swaps in the dressing.

How long does it keep? Keep the dressing in the fridge for 2-3 days. Chicken can be cooked ahead and stored for 3 days. Croutons stay crispy in an airtight container for about a week.

Final Thoughts: Why You’ll Keep Coming Back to This Salad

Honestly? It’s fresh, flavourful, customisable, and way better than any salad kit. You know exactly what’s going in it, and the textures are just perfection – crunchy, juicy, creamy, and crisp in every bite.

Give this Best Ever Chicken Caesar Salad with Homemade Croutons a go and let me know how much you love it. Bonus points if you drizzle a little extra dressing on top.

Happy cooking!