Truly the best Chicken Caesar Salad with crispy homemade croutons, juicy grilled chicken, and a creamy, tangy dressing.

Scale

For the croutons:

For the chicken:

For the dressing:

For the salad:

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1. Preheat oven to 400°F. In a bowl, whisk olive oil, parsley, and garlic. Season with salt and pepper.

2. Spread bread cubes on a baking sheet, toss with oil mixture, and bake 13–15 minutes until golden and crisp. Set aside.

3. In a bowl, mix olive oil, lemon juice, lemon zest, garlic, salt, and pepper for the marinade.

4. Combine chicken and marinade in a bag or bowl. Marinate for at least 2 hours, turning occasionally. Drain before cooking.

5. Preheat grill to medium-high heat. Grill chicken 4–5 minutes per side until cooked through (165°F internal temp). Cool and dice.

6. In a bowl, whisk together mayonnaise, buttermilk, Parmesan, garlic, lemon juice, Dijon, and Worcestershire. Season to taste.

7. In a large bowl, combine romaine, chicken, and croutons. Add dressing and toss gently to coat.

8. Top with additional Parmesan and serve immediately.

Marinate the chicken longer for deeper flavor if time allows.

Use day-old bread for extra crispy croutons.

You can substitute grilled shrimp or salmon for the chicken.

Dressing can be made ahead and stored in the fridge for up to 3 days.