Description
A delicious grilled chicken Caesar salad recipe with homemade croutons and creamy dressing.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 2 hearts romaine lettuce
- 4 cups (about 152 g) French or Italian bread, cubed
- ¼ cup (25 g) shredded Parmesan cheese, plus an additional ¼ cup (25 g) for assembly
- 1 tablespoon (15 ml) olive oil (for cooking chicken)
- 3 tablespoons (45 ml) olive oil (for croutons)
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- ⅓ cup (79 ml) extra virgin olive oil (for dressing)
- ¼ cup (60 ml) lemon juice, freshly squeezed
- ¼ cup (60 ml) mayonnaise
- 2 teaspoons Dijon mustard
- 2 garlic cloves, minced
- 3 anchovy fillets, mashed
Instructions
- Step 1: Preheat your oven to 375℉ (190℃). Cube the bread into even pieces and in a bowl toss them with 3 tablespoons (45 ml) olive oil, ¼ cup (25 g) shredded Parmesan cheese, salt, and pepper. Spread the bread cubes evenly on a baking sheet. Bake for 13 to 15 minutes, turning halfway through to ensure even crisping. Watch closely to achieve a golden brown color while avoiding burns.
- Step 2: Season the chicken breasts on both sides with 1 teaspoon Italian seasoning, 1 tablespoon (15 ml) olive oil, salt, and pepper. Preheat your grill or grill pan to medium-high heat. Grill the chicken for 5 to 7 minutes per side. Check the internal temperature with a meat thermometer to reach 165℉ (74℃) for safe and juicy chicken. Avoid overcooking to prevent dryness. Pat the chicken dry before seasoning if it is not browning properly.
- Step 3: While the chicken grills, whisk together ⅓ cup (79 ml) extra virgin olive oil, ¼ cup (60 ml) lemon juice, ¼ cup (60 ml) mayonnaise, 2 teaspoons Dijon mustard, 2 minced garlic cloves, and 3 mashed anchovy fillets in a bowl until smooth and creamy. If the dressing is too thick, whisk in 1 tablespoon of water at a time until the desired consistency is reached.
- Step 4: Chop the romaine lettuce and place it in a large bowl. Add the dressing and toss gently to coat the lettuce evenly. Do not overdress to maintain crispness. Slice the grilled chicken breasts and arrange them on top of the salad. Add the homemade croutons and sprinkle with an additional ¼ cup (25 g) of shredded Parmesan cheese before serving.
Notes
- Room Temperature: Store salad components separately in airtight containers up to 4 hours to prevent wilting and sogginess.
- Refrigeration: Keep salad ingredients separately in airtight containers in the refrigerator for up to 2 days. Add dressing just before serving to keep the greens crisp.
- Freezing: Freeze grilled chicken slices in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before assembling the salad.
- Pat chicken dry before seasoning if it does not brown properly on the grill.
- Use a meat thermometer to check chicken’s internal temperature at 165℉ (74℃) for moist meat.
- Bake croutons an additional 3 to 5 minutes if not crispy, tossing halfway through baking.
- Delay dressing the salad until just before serving to avoid soggy lettuce.
- If dressing thickens too much, thin with small amounts of water.
- Reheat leftover grilled chicken slices gently in a skillet over medium heat until warmed through. Avoid overheating to keep it tender. Do not reheat croutons; serve them fresh or crisp up briefly in the oven at 375℉ (190℃) for 3-5 minutes if needed.
- Serve this salad with gluten-free garlic bread or a light vegetable medley. A simple green salad pairs well. For variations, make a chicken Caesar wrap with gluten-free tortillas or use gluten-free pasta for a chicken Caesar pasta dish. Lettuce cups can be used as a low-carb alternative. Drizzle with balsamic reduction or extra virgin olive oil and finish with freshly cracked black pepper or a squeeze of lemon juice for extra zing.
- Substitute Pecorino Romano for Parmesan cheese (note Pecorino is saltier).
- Use store-bought Caesar dressing for convenience or prepare homemade dressing outlined above.
- Swap stale bread with your favorite gluten-free bread for croutons.
- Incorporate other proteins such as grilled shrimp or tofu to change up the salad.
- Choose boneless, skinless chicken breasts not too thick for even grilling.
- Select fresh, crisp romaine lettuce with vibrant green leaves free of brown spots.
- Use freshly grated Parmesan cheese for best flavor; Pecorino Romano works as a saltier alternative.
- Fresh lemon juice brightens flavors; choose firm lemons with some give for juiciness.
- Homemade croutons from stale bread add superior crunchiness and reduce waste.
Nutrition
- Serving Size: 1 salad
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg