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–+ servings

California Crispy Chicken Caesar Salad with Sourdough Croutons

A West Coast twist on the classic, featuring golden sourdough croutons, juicy grilled chicken, and a tangy homemade dressing.
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Prep Time 2 hours 20 minutes
Cook Time 20 minutes
Total Time 2 hours 40 minutes
Servings: 1
Course: Chicken, Dinner, Quick Meals, Salad
Cuisine: American
Calories: 485
Ingredients Method Nutrition Notes

Ingredients
  

for the croutons
  • 3 tablespoons California extra-virgin olive oil
  • 2 tablespoons freshly chopped parsley
  • 1 clove garlic minced
  • Kosher salt and freshly ground black pepper to taste
  • 4 cups San Francisco-style sourdough bread cubes about 1-inch pieces
for the chicken
  • 3 tablespoons California extra-virgin olive oil
  • 2 tablespoons freshly squeezed Meyer lemon juice
  • 2 teaspoons Meyer lemon zest
  • 1 clove garlic minced
  • Kosher salt and freshly ground black pepper to taste
  • 1 ½ pounds boneless, skinless chicken breasts
for the dressing
  • ¼ cup mayonnaise
  • ¼ cup buttermilk
  • 3 tablespoons freshly grated Parmesan cheese
  • 1 clove garlic minced
  • 1 tablespoon freshly squeezed Meyer lemon juice
  • 1 ½ teaspoons Dijon mustard
  • ½ teaspoon Worcestershire sauce
  • Kosher salt and freshly ground black pepper to taste
for the salad
  • 2 heads romaine lettuce washed and chopped
  • ¼ cup freshly grated Parmesan cheese for garnish

Method
 

for the croutons
  1. Preheat the oven to 400°F.
  2. In a small bowl, whisk together the olive oil, parsley, and garlic. Season with salt and pepper to taste.
  3. Spread the bread cubes in a single layer on a baking sheet. Drizzle with the oil mixture and toss gently to coat. Bake until golden and crisp, about 13-15 minutes. Set aside to cool.
for the chicken
  1. In a small bowl, combine the olive oil, lemon juice, lemon zest, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper.
  2. Place the chicken and the marinade in a large resealable bag or bowl. Seal and refrigerate for at least 2 hours, turning occasionally to ensure even coating.
  3. Preheat a grill to medium-high heat.
  4. Remove the chicken from the marinade and discard the excess liquid. Grill the chicken, turning once, until cooked through and the internal temperature reaches 165°F, about 4-5 minutes per side. Let rest for a few minutes, then dice into bite-sized pieces.
for the dressing
  1. In a medium bowl, whisk together the mayonnaise, buttermilk, Parmesan, garlic, lemon juice, Dijon mustard, and Worcestershire sauce. Season with salt and pepper to taste.
for the salad
  1. In a large salad bowl, combine the chopped romaine, diced chicken, and croutons. Pour the dressing over the top and toss gently to coat everything evenly. Sprinkle with the remaining Parmesan cheese and serve immediately.

Nutrition

Calories: 485kcalCarbohydrates: 25gProtein: 42gFat: 24gSaturated Fat: 5gCholesterol: 110mgSodium: 820mgFiber: 3gSugar: 4g

Notes

For extra crunch, toast the sourdough croutons a day ahead and store in an airtight container.
If you don't have buttermilk, mix 1/4 cup milk with 1 teaspoon lemon juice and let sit for 5 minutes.
Marinate the chicken overnight for deeper flavor; just remember to drain it before grilling.
Avoid overdressing: start with half the dressing and add more as needed.
This salad is best eaten right away, but leftover components can be stored separately for up to 2 days.

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