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Truly the best ever. With crispy and spicy croutons, grilled chicken and light sauce!
This crisp and fresh Caesar salad with crunchy homemade croutons and perfectly juicy grilled chicken (hello, spring!) has been getting me through the past few weeks. For starters, it’s finally starting up Warm up to use the grill. But when it snows in mid-April in Chicago, I’ll throw these chicken breasts on a grill pan.
You can of course use store bought croutons or sauce but we all know that the store bought version just doesn’t compare. No, nothing compares to those fresh croutons, lightly seasoned with garlic, and the homemade sauce is just right – not too rich, not too creamy. This is really true.
I will also note that there are no egg yolks or anchovies in it (although you can definitely add some to your taste if you want). As for the chicken, if white meat is not your thing, you can easily replace the thighs. And you can prepare Everything in advance, making this a very quick dinner on those busy, hectic nights.
for the crotons
- 3 spoons Virgin olive oil
- 2 spoons Chopped fresh parsley leaves
- 1 clove garlic, grated
- Kosher salt and freshly ground black pepper, taste
- 4 cups Ciabatta bread cubes
for the chicken
- 3 spoons Virgin olive oil
- 2 spoons Freshly squeezed lemon juice
- 2 teaspoons Lemon zest
- 1 clove garlic, grated
- Kosher salt and freshly ground black pepper, taste
- 1 ½ pound Boneless and skinless chicken breast
for the dressing
- ¼ Goblet mayonnaise
- ¼ Goblet buttermilk
- 3 spoons Fresh 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, taste
For the salad
- 2 heads Rumania, coarsely chopped
- ¼ Goblet Fresh grated parmesan
for the crotons
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Preheat oven to 400 degrees F.
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In a small bowl, whisk together olive oil, parsley and garlic; Season with salt and pepper, to taste.
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Spread bread cubes in one layer on a Baking dish. Stir in the olive oil mixture and mix gently to combine. put in the oven and bake until they are crispy and golden, about 13-15 minutes; set aside.
for the chicken
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In a small bowl mix olive oil, lemon juice, lemon zest, garlic, 1 teaspoon salt and 1/2 teaspoon pepper.
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In a gallon-sized Ziploc bag or large bowl, combine chicken mixture and olive oil; Soak for at least two hours, turning the bag occasionally. Drain the chicken from the marinade.
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Heat the grill to medium high heat.
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Add chicken to grill and cook, turning occasionally, until chicken is cooked through and reaches an internal temperature of 165 degrees F, about 4-5 minutes per side. Cool before cutting into bite-sized pieces.
for the dressing
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In a medium bowl, whisk together mayonnaise, butter, Parmesan, garlic, lemon juice, Dijon Worcestershire; Season with salt and pepper, to taste.
