Ingredients
Equipment
Method
- Prepare and Cook the Chicken: Pat the chicken breasts dry with a paper towel; this helps get a beautiful sear. In a small bowl, mix together the olive oil, garlic powder, onion powder, paprika, salt, and pepper. Rub this mixture all over the chicken, making sure it’s evenly coated. You can let it marinate for about 15 minutes on the counter if you have time, which deepens the flavor. Heat a grill pan or large skillet over medium high heat. Once it’s hot, add the chicken. Cook for about 6 to 8 minutes per side. The key is to get a nice golden brown crust without overcooking the inside. To be sure it’s cooked through, the internal temperature should reach 165°F (74°C). Once cooked, transfer the chicken to a cutting board and let it rest for at least 5 minutes before slicing. This is the most important step for juicy chicken! Slicing it too early will cause all those delicious juices to run out.
- Make the Crispy Homemade Croutons: While the chicken is cooking, let’s make the croutons. Don’t skip this step! **How to make crispy croutons** at home is simple and they are a million times better than store-bought. Preheat your oven to 375°F (190°C). Place your bread cubes in a medium bowl, drizzle with olive oil, sprinkle with garlic powder and salt, and toss gently until they’re all lightly coated. Spread them in a single layer on a baking sheet. Bake for 10-15 minutes, or until they are golden brown and crunchy, flipping them halfway through. Keep a close eye on them in the last few minutes as they can go from golden to burnt very quickly!
- Whip Up the Creamy Caesar Dressing: This is the magic potion that brings everything together. And it’s ridiculously easy. In a blender or a small food processor, combine the mayonnaise, grated Parmesan cheese, fresh lemon juice, minced garlic, Dijon mustard, Worcestershire sauce, and black pepper. If you’re using anchovies, add them now. Blend on high for about 30-60 seconds, or until the dressing is completely smooth and creamy. Give it a taste. Does it need a little more lemon for zing? A bit more pepper? Adjust it to your liking. This **homemade caesar dressing for chicken salad** is the star of the show.
- Assemble Your Masterpiece: Now for the fun part! This is **how to make chicken caesar salad bowl** perfection. In a large bowl, add your crisp, dry, chopped romaine lettuce. It's crucial that the lettuce is completely dry; a **salad spinner for romaine** is your best friend here. Pour about half of the dressing over the lettuce and toss gently until every leaf is lightly coated. You can always add more dressing, but you can’t take it away! Slice your rested grilled chicken against the grain. Add the sliced chicken and most of the homemade croutons to the bowl. Give it one last gentle toss. Divide the salad among four bowls. Garnish with a little extra grated Parmesan cheese and the remaining croutons. Serve immediately and get ready for a round of applause.
Nutrition
Calories: 480kcalCarbohydrates: 20gProtein: 35gFat: 28gSaturated Fat: 6gCholesterol: 120mgSodium: 500mgPotassium: 400mgFiber: 3gSugar: 3gVitamin A: 400IUVitamin C: 8mgCalcium: 150mgIron: 2.5mg
Notes
This recipe is a dream for anyone who loves to **meal prep ideas healthy**. You can cook the chicken, make the dressing, and wash and chop the lettuce ahead of time. Store them in separate containers, and you have lunches or a super-fast dinner ready to go for days. Just assemble right before serving to **prevent soggy caesar salad**.
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