Introduction
This delicious salad recipe combines fresh ingredients and flavors to create a delightful dish that is perfect for any occasion. Featuring juicy grilled chicken, homemade croutons, and a creamy dressing, this salad is a satisfying meal that’s easy to prepare.
Detailed Ingredients with measures
For the Croutons:
– 3 tablespoons extra-virgin olive oil
– 2 tablespoons chopped fresh parsley leaves
– 1 clove garlic, grated
– Kosher salt and freshly ground black pepper, to taste
– 4 cups ciabatta bread cubes
For the Chicken:
– 3 tablespoons extra-virgin olive oil
– 2 tablespoons freshly squeezed lemon juice
– 2 teaspoons lemon zest
– 1 clove garlic, grated
– Kosher salt and freshly ground black pepper, to taste
– 1 ½ pounds boneless, skinless chicken breasts
For the Dressing:
– ¼ cup mayonnaise
– ¼ cup buttermilk
– 3 tablespoons freshly grated Parmesan
– 1 clove garlic, grated
– 1 tablespoon freshly squeezed lemon juice
– 1 ½ teaspoons Dijon mustard
– ½ teaspoon Worcestershire sauce
– Kosher salt and freshly ground black pepper, to taste
For the Salad:
– 2 heads romaine, roughly chopped
– ¼ cup freshly grated Parmesan
Prep Time
Preparation time for this salad is approximately 15 minutes, excluding marination time for the chicken.
Cook Time, Total Time, Yield
Cook Time: 20 minutes
Total Time: 2 hours 35 minutes (including marination time)
Yield: Serves 4-6 salad portions
Detailed Directions and Instructions
For the Croutons:
1. Preheat your oven to 400°F (200°C).
2. In a small bowl, whisk together the extra-virgin olive oil, chopped fresh parsley, and grated garlic. Season the mixture with kosher salt and freshly ground black pepper to taste.
3. Spread the ciabatta bread cubes out in a single layer on a baking sheet. Drizzle the olive oil mixture over the bread cubes and toss them to ensure they are evenly coated.
4. Place the baking sheet in the preheated oven and bake the croutons until they are crisp and golden, which should take about 13-15 minutes. Once done, set them aside to cool.
For the Chicken:
1. In a small bowl, mix together the extra-virgin olive oil, freshly squeezed lemon juice, lemon zest, grated garlic, kosher salt, and freshly ground black pepper.
2. Place the boneless, skinless chicken breasts into a resealable bag or bowl, and pour the marinade over them. Seal the bag or cover the bowl, then marinate the chicken in the refrigerator for at least 2 hours, turning occasionally to ensure even marination.
3. Preheat your grill to medium-high heat.
4. Grill the marinated chicken breasts, turning occasionally, until they are fully cooked and have an internal temperature of 165°F (75°C), which should take about 4-5 minutes per side.
5. Once cooked, remove the chicken from the grill and let it cool before dicing it into bite-sized pieces.
For the Dressing:
1. In a medium-sized bowl, whisk together the mayonnaise, buttermilk, freshly grated Parmesan, grated garlic, freshly squeezed lemon juice, Dijon mustard, and Worcestershire sauce. Season the dressing with kosher salt and freshly ground black pepper to taste.
For the Salad:
1. In a large mixing bowl, combine the roughly chopped romaine lettuce, diced chicken, and prepared croutons.
2. Drizzle the dressing over the salad and gently toss everything together to combine well.
3. Top the salad with more freshly grated Parmesan cheese and serve immediately.
Notes
Croutons Tips:
– For added flavor, you can include additional herbs like thyme or oregano in the crouton mixture.
Chicken Marinating:
– If possible, marinate the chicken overnight for enhanced flavor.
Dressing Storage:
– The dressing can be made a day in advance and stored in the refrigerator. Give it a good whisk before using.
Salad Serving:
– Serve the salad immediately after tossing to maintain the crispiness of the croutons.
Cook techniques
Making Croutons
To prepare croutons, mix olive oil, chopped parsley, and grated garlic in a bowl. Season with salt and pepper before tossing this mixture with ciabatta bread cubes. Bake the cubes in a single layer at 400°F until they are crisp and golden, about 13-15 minutes.
Marinating Chicken
Combine olive oil, lemon juice, lemon zest, grated garlic, salt, and pepper in a small bowl to create a marinade for the chicken. Place the chicken breasts in a resealable bag with the marinade and let it sit for at least 2 hours, turning occasionally to ensure even coverage.
Grilling Chicken
Preheat a grill to medium-high heat. Grill the marinated chicken breasts for about 4-5 minutes on each side, ensuring an internal temperature of 165°F for safe consumption. After grilling, allow the chicken to cool before cutting it into bite-sized pieces.
Preparing Dressing
In a medium bowl, whisk together mayonnaise, buttermilk, grated Parmesan, garlic, lemon juice, Dijon mustard, and Worcestershire sauce. Adjust the flavor by seasoning with salt and pepper to taste.
Assembling the Salad
In a large bowl, combine the chopped romaine lettuce, grilled chicken pieces, and croutons. Drizzle the prepared dressing over the salad and gently toss everything together. Finish by sprinkling freshly grated Parmesan cheese on top before serving.
FAQ
Can I use a different type of bread for the croutons?
Yes, you can substitute ciabatta with other types of bread such as sourdough, baguette, or even whole grain bread, adjusting the baking time as needed for different textures.
How long can I marinate the chicken?
For best results, marinate the chicken for at least 2 hours, but it can be left in the marinade for up to 24 hours in the refrigerator for deeper flavor.
Can I make the dressing in advance?
Absolutely! The dressing can be prepared a day ahead and stored in the refrigerator. Just give it a good stir before using.
What if I don’t have buttermilk?
You can make a substitute for buttermilk by mixing ¼ cup of milk with 1 teaspoon of vinegar or lemon juice. Let it sit for about 5 minutes before using.
How should I store leftovers?
Store any leftover salad components separately to maintain freshness. Keep the dressing in an airtight container in the fridge, and store the chicken and croutons in separate containers as well.
Conclusion
This chicken salad with homemade croutons and a creamy dressing combines vibrant flavors and textures to create a satisfying dish. The grilled chicken, paired with the crisp romaine and crunchy croutons, makes it a hearty option for any meal. The dressing enhances the freshness of the salad, bringing everything together for a delicious dining experience.
Grilled Vegetable Salad
A mix of grilled zucchini, bell peppers, and asparagus, topped with balsamic vinaigrette and croutons, to bring a smoky flavor to your salad.
Caesar Salad with Shrimp
Swap chicken for grilled shrimp and garnished with extra Parmesan and Caesar dressing for an elegant twist on the classic Caesar.
Greek Salad
Combine cucumbers, red onions, olives, and feta cheese with a lemon-olive oil dressing, adding croutons for an extra crunch.
Quinoa Salad
Add cooked quinoa, cherry tomatoes, and avocados to your salad for a nutritious boost, paired with a zesty lemon vinaigrette.
Spinach and Strawberry Salad
Toss fresh spinach with sliced strawberries, walnuts, and goat cheese, creating a refreshing summer salad with a light vinaigrette.
Chicken and Avocado Salad
Incorporate sliced avocado and cherry tomatoes with the grilled chicken for a creamy and colorful addition, drizzled with a citrus dressing.
Chickpea Salad
Combine chickpeas, diced cucumbers, tomatoes, red onion, and a lemon-herb dressing for a protein-packed vegetarian option with croutons for crunch.
