Caesar salad is always a go-to in my kitchen, but when you add juicy grilled chicken and freshly baked croutons, it becomes a full meal worthy of any lunch or dinner table.
This Grilled Chicken Caesar Salad with Homemade Croutons is the perfect blend of crisp romaine, smoky chicken, garlicky croutons, and creamy dressing—fresh, simple, and satisfying.
Whether you’re looking for a healthier dinner idea or a dish to impress guests, this recipe delivers on flavor, texture, and ease.
Why You’ll Love This Recipe
Packed with texture – Crunchy croutons, crisp lettuce, juicy grilled chicken
Fresh & wholesome – Made with real, whole ingredients and no heavy cream
Easy prep & fast cook time – Ready in about 30 minutes
Great for meal prep – Prep the croutons and dressing ahead
Customizable – Adjust protein, greens, or dressing to suit your diet
What You’ll Need (Ingredient Highlights)
Here’s what makes this Caesar salad special:
Chicken breasts – Boneless, skinless, and grilled for smoky flavor
Romaine lettuce – The crunch you expect in a classic Caesar
Sourdough bread – Cubed and baked into golden croutons
Parmesan cheese – Grated and shaved for depth and saltiness
Caesar dressing – Homemade with garlic, lemon, Dijon, vinegar, and olive oil
Fresh parsley – Brightens up the croutons
Pro Tips Before You Start
Use room-temp chicken – For even grilling
Toast croutons until golden – For max crunch
Let chicken rest before slicing – Keeps it juicy
Dress just before serving – To maintain crispness
Double the dressing – It keeps well and works on other salads too
How to Make Grilled Chicken Caesar Salad
Step 1 – Make the Homemade Croutons
Preheat oven to 375°F (190°C).
Toss cubed sourdough with olive oil, minced garlic, salt, and pepper in a large bowl.
Spread on a baking sheet in a single layer and bake for 10–12 minutes, flipping halfway through.
When golden and crisp, remove and sprinkle with chopped parsley. Let cool.
Step 2 – Grill the Chicken
Preheat a grill or grill pan to medium-high heat.
Season both sides of chicken breasts with salt and pepper.
Grill for 4–6 minutes per side until internal temperature reaches 165°F (74°C).
Remove and rest for 5 minutes before slicing thinly.
Step 3 – Make the Caesar Dressing
In a food processor or blender, combine garlic, lemon juice, white vinegar, Dijon mustard, honey, Tabasco, and mayo.
Blend until smooth.
With the motor running, slowly drizzle in olive oil until dressing emulsifies.
Stir in grated Parmesan cheese.
Step 4 – Assemble the Salad
In a large serving bowl, combine chopped romaine lettuce with shaved and grated Parmesan.
Add sliced grilled chicken and homemade croutons.
Drizzle with Caesar dressing and toss gently to coat.
Step 5 – Serve
Serve immediately while the croutons are still crisp and the chicken is warm.
What to Serve It With
Make this a complete meal with:
Garlic bread or focaccia
Roasted tomato soup
Sparkling water with lemon or a crisp white wine
Grilled corn or asparagus on the side
A scoop of quinoa or orzo for added texture
Variations / Substitutions
Protein: Use grilled shrimp, salmon, or tofu instead of chicken
Greens: Swap romaine for kale, arugula, or butter lettuce
Dressing: Use Greek yogurt instead of mayo for a lighter twist
Croutons: Try gluten-free or whole grain bread cubes
Make it dairy-free: Use vegan Parmesan and a dairy-free dressing base
Storage & Leftovers
Undressed salad: Store lettuce, chicken, and croutons separately in airtight containers for up to 3 days
Dressing: Keep in a sealed jar in the fridge for up to 1 week
Croutons: Store in an airtight container at room temperature for up to 5 days
Reheat chicken: Gently warm in the microwave or eat chilled
FAQs
Can I use rotisserie chicken instead of grilled?
Yes! Shredded rotisserie chicken is a great shortcut.
Can I make the croutons ahead of time?
Absolutely. Make them 2–3 days in advance and store at room temperature.
Does this dressing contain anchovies?
Nope! This version skips anchovies, but you can add a teaspoon of anchovy paste for more umami.
Is this salad gluten-free?
Not as written, but you can use gluten-free bread for the croutons.
Can I double the dressing?
Yes, it stores well and makes a great veggie dip, too!
Can I make it vegetarian?
Sure! Just skip the chicken and add chickpeas, crispy tofu, or roasted veggies.
How do I keep my lettuce crisp?
Wash and dry it thoroughly with a salad spinner, and store it with a paper towel to absorb moisture.
Final Thoughts
This Grilled Chicken Caesar Salad with Homemade Croutons brings everything I love about a classic Caesar—freshness, flavor, and texture—into a satisfying main dish.
It’s simple enough for a weeknight and impressive enough for a dinner party.
The homemade croutons are golden and garlicky, the chicken is juicy and charred just right, and the dressing ties it all together with a zingy punch.
Once you try this version, you’ll never go back to bottled dressing or store-bought croutons again!
Grilled Chicken Caesar Salad
Ingredients
Method
- Toss sourdough cubes with oil, garlic, salt, and pepper.
- Bake at 375°F for 10–12 mins.
- Cool and sprinkle parsley.
- Grill chicken over medium-high heat, 4–6 minutes per side.
- Rest and slice.
- Blend all dressing ingredients except oil and cheese.
- Slowly add oil to emulsify, then stir in cheese.
- See full steps with tips & photos → https://theboatshedcafe.com/grilled-chicken-caesar-salad-with-homemade-croutons/
Notes
- You can use rotisserie chicken if short on time.
- Swap sourdough with any crusty bread you have on hand.
- Dressing keeps in the fridge for 3–4 days—great for meal prep!
