Chicken Caesar Salad with Sourdough Croutons

This is my current go-to Caesar salad—fresh, flavorful, and satisfying. The homemade croutons and creamy yogurt-based dressing take it to the next level, but it’s still simple enough for a weeknight meal. Also great as a wrap!

Makes: 2 big salads

Ingredients

Salad

• 2 organic romaine hearts, chopped

• 2 cooked chicken breasts (see below)

• Shaved or shredded Parmesan

• Caesar dressing (Primal Kitchen or homemade – see below)

Croutons

• Leftover sourdough bread, cubed

• Avocado oil spray

• Sea salt

• Garlic powder

• Italian seasoning

Chicken

• 2 organic chicken breasts

• Sea salt

• Garlic powder

• Paprika

• Spritz of avocado oil for searing

Dressing

• ½ cup plain Greek yogurt

• 1 tbsp olive oil

• 1 tbsp lemon juice

• 1 tsp Dijon mustard

• 1 garlic clove, minced or grated

• 2 tbsp grated Parmesan

• Salt and black pepper, to taste

Instructions

1. Make the chicken:
   Preheat oven to 375°F. Season chicken breasts on both sides with sea salt, garlic powder, and paprika. Sear in an oven-safe skillet over medium heat for 2–3 minutes per side until golden. Transfer to the oven and bake for 12–15 minutes or until cooked through. Let rest, then slice or shred.

2. Make the croutons:
   Preheat oven (or toaster oven) to 375°F. Toss cubed sourdough with avocado oil spray, sea salt, garlic powder, and Italian seasoning. Bake for 8–12 minutes until golden and crisp.

3. Make the dressing:

   Blend everything in a small blender until smooth. Thin with a splash of water if needed.

4. Assemble the salad:
   Toss chopped romaine with sliced chicken, Parmesan, and Caesar dressing. Top with crispy croutons and serve.