Chicken Caesar Salad

What You’ll Need

For the Chicken

• 1 lb. boneless, skinless chicken breasts 

• 1 tbsp olive oil

• ½ tsp salt

• ½ tsp black pepper

• ½ tsp garlic powder

• ½ tsp paprika

• ¼ tsp onion powder

For the Croutons

• 2 cups cubed day-old bread (sourdough, French, or ciabatta work great)

• 2 tbsp olive oil

• ½ tsp garlic powder

• ¼ tsp salt

• Freshly cracked black pepper

For the Salad

• 1 large head romaine lettuce, chopped

• ⅓ cup freshly grated Parmesan cheese

• Homemade Caesar Dressing (see our “Homemade Caesar Dressing” recipe)

Let’s Cook

1. Make the Croutons

1. Preheat oven to 375°F (190°C).

2. In a large bowl, toss the bread cubes with olive oil, garlic powder, salt, and black pepper until evenly coated.

3. Spread out on a baking sheet in a single layer and bake for 10–12 minutes, flipping halfway through, until golden brown and crisp.

4. Remove from oven and let cool.

2. Cook the Chicken

1. Pat chicken breasts dry with a paper towel and season both sides with salt, pepper, garlic powder, paprika, and onion powder.

2. Heat olive oil in a skillet over medium-high heat until shimmering.

3. Sear chicken for 4–5 minutes per side, or until internal temperature reaches 165°F (74°C) and the outside is golden brown. While the chicken cooks, make your dressing. See above on how to prep and make. 

4. Remove from heat and let rest for 5 minutes before slicing. 

3. Assemble the Salad

1. In a large mixing bowl, toss the chopped romaine with Caesar dressing until lightly coated.

2. Add sliced chicken and homemade croutons on top.

3. Sprinkle with Parmesan cheese and finish with a little extra black pepper.

4. Optional: Garnish with a lemon wedge and a few shavings of Parmesan for presentation.