Rosemary Chicken Caesar Salad with Ciabatta Croutons

This rosemary chicken Caesar salad layers crisp romaine with juicy sliced chicken, golden ciabatta croutons, grape tomatoes, Parmesan and a creamy lemon-garlic dressing.

A quick sear followed by a short roast keeps the chicken flavorful, while the homemade dressing adds bright citrus, Dijon, garlic and savory cheese to every bite.

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Ingredients

12 unit Chicken BreastsView ingredient guideLike ingredientDislike ingredient

1 unit Romaine LettuceView ingredient guideLike ingredientDislike ingredient

1 unit Ciabatta BreadView ingredient guideLike ingredientDislike ingredient

0.25 unit Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

4 unit Grape TomatoesView ingredient guideLike ingredientDislike ingredient

1 unit Dried RosemaryView ingredient guideLike ingredientDislike ingredient

2 unit GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Dijon MustardView ingredient guideLike ingredientDislike ingredient

1 unit MayonnaiseView ingredient guideLike ingredientDislike ingredient

4 unit Olive OilView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 400°F. Wash and dry all produce.
2. Mince or grate the garlic. Zest the lemon, then halve it. Halve the grape tomatoes lengthwise. Cut the romaine into bite-size pieces. Cut the ciabatta into 1-inch cubes.
3. Place the ciabatta cubes on a baking sheet and toss with a drizzle of olive oil. Season with salt and pepper. Toast until crisp and golden, 5 to 6 minutes, then transfer the croutons to a large bowl.
4. Heat a drizzle of olive oil in a large pan over medium-high heat. Season the chicken all over with dried rosemary, salt and pepper.
5. Add the chicken to the pan and sear until browned, 2 to 3 minutes per side. Transfer the chicken to a baking sheet and roast until no longer pink in the center, 5 to 8 minutes.
6. Meanwhile, in a small bowl, whisk together the lemon zest, garlic to taste, half the Parmesan, 1 tablespoon mayonnaise and 1 teaspoon Dijon mustard.
7. Add a squeeze of lemon juice and a large drizzle of olive oil to the dressing. Whisk until combined, then season with salt, pepper and more lemon juice to taste.
8. Add the romaine, grape tomatoes and half the dressing to the bowl with the croutons. Toss until the vegetables are coated.
9. Let the roasted chicken rest for a few minutes, then thinly slice it.
10. Divide the salad between plates. Top with sliced chicken, sprinkle with the remaining Parmesan and drizzle with the remaining dressing if desired.

Recipe Tips

FAQ

Can I make the dressing more lemony?

Yes. The dressing already includes lemon zest and a squeeze of lemon juice and you can add more lemon juice to taste before serving.

How do I keep the croutons crisp?

Toast the ciabatta until golden and crisp, then set the croutons aside until you are ready to toss the salad.

Can I use all of the dressing at once?

Start by tossing the salad with half the dressing, then drizzle on the rest after plating if you want a creamier salad.