Description
A fresh and flavorful Grilled Chicken Caesar Salad featuring tender grilled chicken breasts, crisp romaine lettuce, and crunchy homemade garlic croutons, all tossed in a zesty Parmesan Caesar dressing. Perfect for a light but satisfying meal, this salad combines classic Caesar flavors with the smoky goodness of the grill and the crunch of freshly baked croutons.
Ingredients
Scale
For the Chicken
- 3-4 boneless, skinless chicken breasts
- 2 tbsp olive oil (for chicken)
- 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 coat bread cubes)
- 1 tsp garlic powder
- Salt and pepper to taste
For the Dressing
- 1 tbsp Dijon mustard
- 2 tbsp freshly squeezed lemon juice
- Olive oil (about 2-3 tbsp)
- Salt and pepper to taste
- ½ cup freshly grated Parmesan cheese (used in dressing)
Instructions
- Prepare the Lettuce: Wash and chop the romaine lettuce into bite-sized pieces and place them in a large bowl to keep while preparing the rest of the ingredients.
- Grill the Chicken: Preheat your grill to medium-high heat. Season the boneless, skinless chicken breasts with salt, pepper, and 2 tablespoons of olive oil. Grill each side for 6 to 8 minutes, or until the chicken reaches an internal temperature of 165°F (75°C). Remove from grill and let rest before slicing.
- Make the Croutons: In a separate bowl, toss the cubed stale bread with enough olive oil to coat evenly, then add garlic powder, salt, and pepper. Spread the bread cubes on a baking sheet and bake at 375°F (190°C) for about 15 minutes or until golden brown and crispy. Remove and cool.
- Prepare the Dressing: In a small bowl, whisk together Dijon mustard, freshly squeezed lemon juice, olive oil (about 2 to 3 tablespoons), salt, pepper, and Parmesan cheese until the dressing is smooth and well combined.
- Assemble the Salad: Slice the grilled chicken breasts into strips. Add these strips and the homemade croutons to the bowl with the chopped romaine lettuce. Drizzle the dressing over the salad and toss gently to coat all ingredients evenly.
- Serve: Serve the salad immediately on chilled plates. Garnish with extra grated Parmesan cheese if desired for added flavor.
Notes
- Use stale or slightly dried bread for croutons to ensure they crisp up nicely when baked.
- Ensure the chicken is cooked through by checking the internal temperature with a meat thermometer.
- For a creamier dressing, you may add a small amount of mayonnaise or Greek yogurt.
- Leftover grilled chicken can be refrigerated and used in other salads or sandwiches within 2 days.
- To make it vegetarian, omit the chicken and add grilled tofu or chickpeas.
