Description
A crisp, hearty Chicken Caesar Salad with grilled lemon-garlic chicken, homemade croutons, and a creamy Caesar dressing made from scratch.
Ingredients
For the croutons:
3 tbsp extra-virgin olive oil
2 tbsp chopped fresh parsley
1 clove garlic, grated
Kosher salt and pepper, to taste
4 cups ciabatta bread, cubed
For the chicken:
3 tbsp extra-virgin olive oil
2 tbsp lemon juice
2 tsp lemon zest
1 clove garlic, grated
Salt and pepper, to taste
1 ½ lbs boneless, skinless chicken breasts
For the dressing:
¼ cup mayonnaise
¼ cup buttermilk
3 tbsp grated Parmesan
1 clove garlic, grated
1 tbsp lemon juice
1 ½ tsp Dijon mustard
½ tsp Worcestershire sauce
Salt and pepper, to taste
For the salad:
2 heads romaine, chopped
¼ cup grated Parmesan
Instructions
1. Preheat oven to 375°F and line a baking sheet. Toss ciabatta with olive oil, parsley, garlic, salt and pepper. Bake for 15–20 minutes until golden.
2. In a bowl, whisk olive oil, lemon juice, zest, garlic, salt, and pepper. Marinate chicken for 30 minutes. Grill in a cast iron pan until fully cooked. Let rest, then slice.
3. In a small bowl, whisk all dressing ingredients until smooth. Chill until ready to use.
4. In a large bowl, toss romaine with dressing. Top with grilled chicken, croutons, and extra Parmesan. Serve immediately.
Notes
Use day-old ciabatta for best crouton texture.
Dressing can be stored in the fridge for up to 3 days.
Add a poached egg or bacon for extra protein.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American-Italian
Nutrition
- Serving Size: 1 salad bowl
- Calories: 520
- Sugar: 2g
- Sodium: 710mg
- Fat: 36g
- Saturated Fat: 8g
- Unsaturated Fat: 26g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 85mg