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Southern Caesar Salad with Cornbread Croutons
Kara Birnbaum / TODAY
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5.0 (1 rated)
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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

    • 1½ cup cubed leftover cornbread (recipe linked above)
    • Olive oil
    • 1 pinch salt
    • 1 pinch pepper
  • Dressing

    • 1/2 cup mayo
    • 1/4 cup Dijon mustard
    • 1 teaspoon anchovy paste
    • 1½ 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
  • Salad

    • 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:

1. Preheat oven to 350°F.

2. 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.

3. 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.

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