Scratch-Made Chicken Caesar Salad
This classic Chicken Caesar Salad is made completely from scratch with crisp romaine lettuce, tender oven-baked chicken, golden homemade croutons, and a rich, creamy Caesar dressing made with anchovy paste for authentic flavor. Simple to prepare and full of restaurant-quality taste, it’s perfect for an easy lunch or satisfying dinner.
Equipment
- Cutting Board
- Sharp chef’s knife
- Mixing bowls (small and medium)
- Measuring Cups and Spoons
- Baking Sheet
- Parchment Paper
- Tongs
- Salad bowl
- Wooden spoon or salad servers
Ingredients
For the Chicken
- 2 boneless skinless chicken breasts
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
For the Croutons
- 2 cups day-old bread French bread or sourdough, cut or torn into chunks
- 1-2 tablespoons olive oil
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Optional: pinch of Italian seasoning or grated Parmesan cheese
For the Caesar Dressing
- ½ cup mayonnaise
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon anchovy paste
- 2 teaspoons Worcestershire sauce
- 2 cloves garlic finely minced
- ½ cup finely grated Parmesan cheese
- ¼ teaspoon salt adjust to taste
- ¼ teaspoon black pepper
- 2 –3 tablespoons olive oil for thinning (optional)
- For the Salad
- 1 large head romaine lettuce chopped
- ½ cup freshly grated Parmesan cheese
- Freshly cracked black pepper to taste
Instructions
- Preheat your oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.
- Place the chicken breasts on the prepared baking sheet. Drizzle with olive oil and season evenly with salt, black pepper, garlic powder, and Italian seasoning.
- Bake for 20–30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F. Remove from the oven and let rest for 5 minutes, then slice into strips.
- While the chicken bakes, toss the bread pieces with olive oil, minced garlic, salt, and black pepper until evenly coated. Spread the bread in a single layer on a separate baking sheet.
- Bake at 400°F for about 7 minutes, stirring halfway through, until golden and crisp.
- Remove from the oven and let cool completely.
- Wash, dry and chop the romaine lettuce. Add the chopped romaine lettuce to a large bowl and top with freshly grated Parmesan cheese.
- In a small bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, anchovy paste, Worcestershire sauce, and garlic.
- Stir in the grated Parmesan cheese, then season with salt and black pepper to taste.
- Top the salad with sliced chicken and homemade croutons. Drizzle with Caesar dressing and toss gently to coat. Finish with freshly cracked black pepper and serve immediately.
