Chicken Caesar Salad with Homemade Garlic Croutons
Juicy pan-seared chicken over crisp romaine with a creamy garlic-lemon Caesar dressing and golden croutons. A filling lunch that comes together in under an hour.
Published 29 Sep 2026
Ingredients
Equipment: Large frying pan, baking tray, mixing bowl, small bowl, whisk, tongs, meat thermometer (optional)
Method
Heat the oven to 180°C. Toss the bread cubes with 1 tbsp olive oil, the oregano and a pinch of salt on a baking tray, spreading them in one layer.
Bake the croutons for 10–12 minutes, turning them once halfway, until golden and crisp all the way through. Set aside to cool; they will harden further as they cool.
Pat the chicken dry with paper towels. Rub with 1/2 tsp salt, the pepper, garlic powder and 1 tbsp olive oil.
Heat a large frying pan over medium-high heat with the remaining 1 tbsp oil. Cook the chicken for 4–5 minutes on the first side without moving it, until deeply golden.
Flip and cook another 3–4 minutes, until the centre reaches 74°C or the juices run clear when cut. Rest on a board for 5 minutes, then slice across the grain.
While the chicken cooks, whisk the mayonnaise, yogurt, grated garlic, lemon juice, mustard, Worcestershire sauce and about 1/4 tsp salt in a small bowl. Add the cold water a spoonful at a time until the dressing is pourable but still creamy, then stir in half the parmesan.
Put the chopped lettuce in a large bowl and add about two-thirds of the dressing. Toss gently until every leaf is lightly coated.
Divide the lettuce among four plates. Top with the sliced chicken, croutons and remaining parmesan, then drizzle over the remaining dressing. Serve straight away.
Cooking tips
- Wash and dry the lettuce well and chill it for 20 minutes; cold, dry leaves stay crisp and hold the dressing better.
- Slicing the chicken breast into thin cutlets gives even cooking and more browned surface, so it stays juicy.
- Add croutons at the last moment so they keep their crunch.
- Grate the garlic finely so the dressing is smooth; use less if you prefer a milder flavour.
Substitutions
- No parmesan: use any hard, salty cheese such as aged cheddar or pecorino.
- No Worcestershire sauce: use 1/2 tsp soy sauce with a small pinch of sugar.
- No romaine: use iceberg lettuce or crisp green lettuce; cut thicker leaves into bite-size pieces.
- Use chicken thighs instead of breast, cooking them 5–6 minutes per side until 74°C inside.
Serve with
["Serve with lemon wedges and extra black pepper on the side. It also works well as a wrap: roll the salad in a warm flatbread."]
Storage
Store the chicken, dressing and lettuce separately in airtight containers in the fridge for up to 2 days. Keep croutons in a sealed container at room temperature for up to 3 days.
Reheating
Serve the chicken cold or warm it gently in a pan for 2 minutes until hot throughout. Do not reheat the lettuce, dressing or croutons; re-crisp croutons in a 160°C oven for 3 minutes if needed.
Nutrition per serving, estimated
Estimated from the ingredient list. Values vary with brands and portion size.
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