Chicken Caesar Salad with Homemade Croutons

Chicken Caesar SaladI inherited this recipe from my sister-n-law a couple of years ago and it is a salad that I come back to during the course of the year. It is a chicken caesar salad with a twist, because it contains bow tie noodles. The noodles add a nice texture to the salad that keeps you coming back for more. This is another really simple recipe that takes you about as long as it takes to cook the noodles to put together.

Serves 5


  • Half a head of Romain lettuce, cleaned and chopped
  • 1/2 box of bow tie noodles, cooked al dente
  • 1 cup of shredded mozzarella cheese, more if you prefer
  • Salt and Pepper
  • Homemade Croutons (see below)
  • 2 chicken breasts, marinated in olive oil and garlic, grilled and sliced
  • 4 green onions, finely chopped
  • 1 large cucumber, seeded and chopped
  • Caesar salad dressing, or you could provide ranch or another creamy blend

Start by bringing a large pot of salted water to a boil, and begin cooking the noodles. During this time, you can practice your multitasking skills by cooking chicken on the grill, as well as washing and chopping your vegetables. Once the noodles are done, drain and rinse with cold water. You want the noodles to be cooled, not warm when you add them to the rest of the ingredients, this goes the same with the chicken.  Remove the cooked chicken from the grill, and set aside to cool, roughly 10 minutes, then thinly slice. Now, to a large bowl, add all of the ingredients with the exception of the salad dressing. Toss all of your ingredients and mix well. Serve in a large salad bowl and top with your favorite creamy dressing. Enjoy!

Homemade Croutons:

  • 1 loaf of 3 day old french bread
  • 1/2 stick of unsalted butter
  • 6 tbs of olive oil
  • 2 tbs of dried basil
  • 1 tbs garlic salt
  • 3 tbs parmesan cheese
  • Fresh ground black pepper

Homemade CroutonsStart by preheating your oven to 350 degrees. With a bread knife, remove all of the outer crusts. Cut the bread into sections and into cubes, to whatever size you prefer. I like them larger. Melt the butter, then add the olive oil and herbs to the butter. With a pastry brush, begin by coating all bread cubes with the herbed butter mixture. Place these on a baking sheet and cooked for roughly 12 minutes, or until golden brown. Place in a bowl and toss with the parmesan cheese.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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