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Southern Caesar Salad with Cornbread Croutons

Kara Birnbaum / TODAY
Cook Time:
8 mins
Prep Time:
20 mins

Chef notes

I love this recipe because it's simple and delicious. It takes all the bright and creamy flavors of a classic Caesar and adds even more oomph. You just can't go wrong with crunchy cornbread croutons and salty bacon in a salad.


Cornbread Croutons
  • cup cubed leftover cornbread (recipe linked above)
  • Olive oil
  • 1 pinch salt
  • 1 pinch pepper
  • 1/2 cup mayo
  • 1/4 cup Dijon mustard
  • 1 teaspoon anchovy paste
  • tablespoons olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon white wine vinegar
  • 1 teaspoon freshly ground black pepper
  • Salt, to taste
  • 2 cloves garlic, minced
  • 1/3 cup grated Parmesan cheese
  • 1 large head Romaine lettuce, chopped into bite-size pieces
  • 1 cup rotisserie chicken breast diced (you can also use fried chicken breast)
  • 1/2 cup bacon crumbs
  • 1/2 cup shaved Parmesan cheese


For the cornbread croutons:


Preheat oven to 350°F.


Toss cornbread in olive oil, add a pinch of salt and freshly cracked pepper. Add croutons, in a single layer, to a parchment paper-lined baking sheet.


Bake for 7-8 minutes and then flip each crouton over. Bake for an additional 6 minutes, or until croutons are golden brown and toasted.

For the dressing:

Mix dressing ingredients in a bowl. Refrigerate until salad is ready to assemble.

For the salad:

In a large salad bowl, toss together lettuce, chicken, croutons and bacon. Toss in desired amount of dressing and serve with a sprinkle of Parmesan.