Hi friends! Can you believe summer is just around the corner? I thought this would be the perfect time to share one of my favorite summertime recipes, delicious chicken Caesar salad.
I’ve probably made this recipe at least 100 times over the years, but, honestly, we never get tired of it. Luscious grilled chicken sits atop fresh salad greens, sprinkled with delicious Parmesan cheese and chunks of creamy avocado.
That alone would be great, but what really takes this salad over the top are the homemade croutons! They’re soft on the inside, crispy on the outside, and so rich and flavorful, you’ll never be satisfied with store-bought croutons again.
P.S. I highly recommend using Cardini’s Caesar salad dressing for this recipe. It makes all the difference!
Chicken Caesar Salad with Homemade Croutons
Makes 4 Servings
4 boneless, skinless chicken breast halves (about 1 lb.)
2/3 cup bottled Cardini’s Caesar salad dressing, divided (plus more for topping salad)
1/2 loaf (about 6 oz.) soft Italian or French bread
8 cups assorted organic salad greens
Parmesan cheese, grated or shredded (or grated Manchego)
1 avocado, chopped (optional)
1. Preheat oven to 400 F.
2. Place chicken breasts in a glass dish or Ziploc bag and add 1/3 cup dressing, turning to coat. Refrigerate at least 20 minutes.
3. While chicken is marinating, cut bread into 1″ cubes using a large serrated knife. Place cubes on baking sheet lined with foil and toss with remaining 1/3 cup dressing. Bake bread cubes for 10-12 minutes, or until lightly browned, turning occasionally. Remove to a serving bowl.
4. Preheat outdoor or indoor grill (this is what we use) Remove chicken from marinade; cook, turning once, 12-15 minutes, or until juices run clear when pierced with a fork. Cut into slices.
5. Arrange salad greens on 4 serving plates. Top each with chicken, cheese, croutons, Caesar dressing, and avocado, if desired. Enjoy!