Chicken Caesar Salad with Homemade Croutons

Chicken Caesar Salad with Homemade Croutons

This salad is a step above the rest because it's creamy and refreshing with the best homemade croutons that are quite frankly addicting. No raw egg in this caesar salad dressing. Just fresher cleaner ingredients with vegetarian alternatives.  

Course Lunch or Dinner
Cuisine American
Keyword Chicken Caesar Salad, Eggless Caesar Salad Dressing, Homemade Croutons, Instant Pot Shredded Chicken
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8 servings
Calories 550 kcal
Author Heather


For the Caesar Dressing

  • 1 cup whole milk yogurt
  • 6 anchovy fillets
  • 1/2 cup Parmigiano Reggiano (parmesan cheese) *shredded
  • 1/2 tbsp dijon mustard
  • 1/2 tbsp Worcestershire sauce
  • 2 lemons *juiced (the juicer the better)
  • 1 tbsp red wine vinegar
  • 1/2 cup extra virgin olive oil
  • 3 large garlic cloves *peeled

For the Instant Pot Shredded Chicken

  • 3 chicken breasts *about 1 1/2 lbs
  • 1/2 cup lemon juice
  • 1/2 cup chicken broth or water
  • 1/2 tsp garlic powder
  • 1 tsp red chilli pepper flakes
  • salt & pepper *to taste

For the Homemade Croutons

  • 1 1/2 lb Italian bread loaf
  • 1/2 cup extra virgin olive oil
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp sea salt

For the Salad

  • 2 large heads romaine lettuce
  • 1 cup Parmigiano Reggiano (parmesan cheese) *shredded


For the Caesar Dressing

  1. Add all ingredients for dressing to a stand blender or use a hand blender to blend thoroughly. Refrigerate until chilled. 

For the Instant Pot Shredded Chicken

  1. Add chicken breasts to inner pot of the Instant Pot (no trivet necessary). Sprinkle with garlic powder and chili pepper flakes. Add lemon juice and broth. 

    Secure lid and turn valve to sealed. Cook on high pressure (poultry setting) for 6 mins and a natural release for 5 mins. 

    Once natural release is complete immediately remove and shred chicken using either 1 or 2 forks (see video for more details). Sprinkle with salt and pepper to taste. Add 1/4 to 1/3 cup of cooking liquid to shredded chicken. Stir well and refrigerate covered until chilled. 

For the Homemade Croutons

  1. Preheat oven to 350℉.

    Cut bread into bite sized pieces and place on a large sided cookie sheet. In a small bowl mix oil and seasonings. Drizzle over bread pieces and mix well. If using fresh bread bake for 25-35 mins. Stale bread will take 10-15 mins to bake. 

    Once baked let croutons cool to room temperature. Store in an airtight container or bag. 

For the Salad

  1. Clean and cut lettuce leaves into bit size pieces. Add desired amount of chicken, croutons, cheese and dressing. Toss well. 

Recipe Notes

*Please use as many organic ingredients as possible.* 

This makes enough for dinner portions with leftover for 2-4 lunches.

Nutrition Facts
Chicken Caesar Salad with Homemade Croutons
Amount Per Serving
Calories 550
* Percent Daily Values are based on a 2000 calorie diet.