Description
A fresh and flavorful Grilled Chicken Caesar Salad featuring tender grilled chicken breasts, crisp romaine lettuce, homemade garlic Parmesan croutons, and a zesty Dijon lemon dressing. Perfect for a light yet satisfying meal.
Ingredients
Scale
For the Chicken
- 3-4 boneless, skinless chicken breasts
- 2 tbsp olive oil
- Salt and pepper to taste
For the Salad
- 1 head fresh romaine lettuce, chopped
- ½ cup freshly grated Parmesan cheese
For the Croutons
- 3 cups stale bread, cubed
- Olive oil (amount as needed to toss bread cubes, approx. 2-3 tbsp)
- 1 tsp garlic powder
- Salt and pepper to taste
For the Dressing
- 1 tbsp Dijon mustard
- 2 tbsp freshly squeezed lemon juice
- Olive oil (approx. 3 tbsp)
- Salt and pepper to taste
- ¼ cup grated Parmesan cheese (reserved for dressing)
Instructions
- Prepare the lettuce: Wash and chop the romaine lettuce into bite-sized pieces; set aside in a large bowl.
- Grill the chicken: Preheat the grill to medium-high heat. Season chicken breasts with salt, pepper, and 2 tbsp olive oil. Grill for 6-8 minutes per side until fully cooked and internal temperature reaches 165°F. Once cooked, let the chicken rest before slicing thinly.
- Make the croutons: Toss stale bread cubes in olive oil mixed with garlic powder, salt, and pepper to coat evenly. Spread them on a baking sheet and bake at 375°F for about 15 minutes, or until golden brown and crispy. Remove and set aside to cool.
- Prepare the dressing: In a bowl, whisk together Dijon mustard, lemon juice, about 3 tbsp olive oil, salt, pepper, and ¼ cup freshly grated Parmesan cheese until smooth and well combined.
- Assemble the salad: Add the sliced grilled chicken and homemade croutons to the bowl of chopped romaine lettuce. Drizzle the dressing over everything and toss gently until all ingredients are well coated.
- Serve: Plate the salad immediately on chilled plates. Garnish with additional Parmesan cheese if desired for extra flavor and presentation.
Notes
- Ensure chicken is cooked to an internal temperature of 165°F for safety.
- Stale bread works best for croutons to achieve maximum crispness.
- You can substitute lemon juice with white wine vinegar for a slightly different acidity.
- For extra flavor, add anchovies or capers to the dressing if desired.
- To make this salad gluten free, substitute bread cubes with gluten-free bread.
