Description
A fresh and flavorful Grilled Chicken Caesar Salad featuring tender, perfectly grilled chicken breasts, crisp romaine lettuce, homemade garlic croutons baked to golden perfection, and a tangy Parmesan lemon dressing. This salad is a wholesome meal that balances protein, crunch, and zest in every bite.
Ingredients
Scale
For the Salad
- 3–4 boneless, skinless chicken breasts
- 1 head fresh romaine lettuce, chopped
- ½ cup freshly grated Parmesan cheese
- 2 tbsp olive oil (for chicken)
- Salt and pepper to taste
For the Croutons
- 3 cups stale bread, cubed
- 2 tbsp olive oil
- 1 tsp garlic powder
- Salt and pepper to taste
For the Dressing
- 1 tbsp Dijon mustard
- 2 tbsp freshly squeezed lemon juice
- 2 tbsp olive oil
- Salt and pepper to taste
- ½ cup freshly grated Parmesan cheese
Instructions
- Prepare the Lettuce: Wash and chop the fresh romaine lettuce into bite-sized pieces. Place it in a large bowl and set aside.
- Grill the Chicken: Preheat your grill to medium-high heat. Season the chicken breasts on both sides with salt, pepper, and 2 tablespoons of olive oil. Grill the chicken for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C) to ensure they are fully cooked. Remove from the grill and let rest briefly before slicing.
- Make the Croutons: In a bowl, combine the cubed stale bread with olive oil mixed with garlic powder, salt, and pepper. Toss until the bread cubes are evenly coated. Spread them out on a baking sheet and bake at 375°F (190°C) for about 15 minutes, or until the croutons turn golden brown and crispy. Remove and cool.
- Prepare the Dressing: In a small bowl, whisk together the Dijon mustard, freshly squeezed lemon juice, olive oil, salt, pepper, and grated Parmesan cheese until you get a smooth, well-emulsified dressing.
- Assemble the Salad: Slice the grilled chicken breasts into strips. Add the chicken and homemade croutons to the bowl with the chopped romaine lettuce. Drizzle the dressing over the salad and toss gently until everything is evenly coated.
- Serve: Plate the salad immediately on chilled plates. Garnish with additional Parmesan cheese if desired, and serve fresh.
Notes
- For extra flavor, marinate the chicken breasts for 30 minutes in olive oil, lemon juice, garlic, and herbs before grilling.
- You can substitute the stale bread with day-old baguette or ciabatta for crisper croutons.
- Use freshly grated Parmesan for the most flavorful dressing.
- Store leftover dressing separately and toss just before serving to keep the salad crisp.
- Grilled chicken can be replaced with grilled tofu or chickpeas to make this recipe vegetarian-friendly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
