Truly the best Chicken Caesar Salad with crispy homemade croutons, juicy grilled chicken, and a rich, creamy dressing.

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1. Preheat oven to 400°F.

2. In a small bowl, whisk together olive oil, parsley, and garlic; season with salt and pepper.

3. Spread bread cubes on a baking sheet, toss with oil mixture, and bake 13–15 minutes until golden and crisp. Set aside.

4. In a bowl, mix olive oil, lemon juice, zest, garlic, salt, and pepper for the chicken marinade.

5. Marinate chicken for at least 2 hours, then remove from marinade.

6. Preheat grill to medium-high heat and cook chicken 4–5 minutes per side until internal temperature reaches 165°F. Let cool and dice.

7. In a bowl, whisk together mayonnaise, buttermilk, Parmesan, garlic, lemon juice, Dijon, and Worcestershire; season to taste.

8. In a large bowl, combine romaine, chicken, and croutons.

9. Pour dressing over salad, toss gently, and top with Parmesan before serving.

For extra flavor, grill the bread cubes briefly before baking.

Use freshly grated Parmesan for the best taste and texture.

The dressing can be made ahead and stored in the fridge for up to 2 days.

Let the chicken rest before slicing to keep it juicy.