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California Crispy Chicken Caesar Salad with Sourdough Croutons

A delightful salad featuring crispy chicken and homemade sourdough croutons tossed in a creamy dressing, perfect for warm evenings or brunch gatherings.
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 2 hours 15 minutes
Serving Size 4 servings

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

  • 1.5 pounds boneless, skinless chicken breasts
  • 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)

For the Dressing

  • 1/4 cup mayonnaise
  • 1/4 cup buttermilk
  • 3 tablespoons freshly grated Parmesan cheese (plus more for garnish)
  • 1.5 teaspoons Dijon mustard
  • 1/2 teaspoon Worcestershire sauce

For the Salad

  • 2 heads romaine lettuce (washed and chopped)

Instructions

Prepare the Croutons

  • Preheat your oven to 400°F.
  • In a small bowl, whisk together the olive oil, parsley, and garlic. Season with salt and pepper.
  • Spread the bread cubes in a single layer on a baking sheet, drizzle with the oil mixture, and toss gently.
  • Bake until golden and crisp, about 13–15 minutes. Let them cool.

Marinate the Chicken

  • In a small bowl, combine the remaining olive oil, lemon juice, lemon zest, garlic, salt, and pepper.
  • Place the chicken in a large resealable bag or bowl with the marinade. Seal and refrigerate for at least 2 hours.

Grill the Chicken

  • Preheat a grill to medium-high heat.
  • Remove the chicken from the marinade and discard excess liquid.
  • Grill for about 4–5 minutes per side until fully cooked (165°F internal temperature). Let it rest before dicing.

Prepare the Dressing

  • 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.

Assemble the Salad

  • In a large bowl, mix the chopped romaine, diced chicken, and cooled croutons.
  • Pour the dressing over and toss gently.
  • Garnish with additional Parmesan cheese before serving.

Notes

Serve immediately to preserve the crunch of the croutons. Store leftovers in an airtight container in the refrigerator, keeping the dressing separate to maintain freshness. For added flavor, consider marinating the chicken overnight.