Description
A fresh and flavorful Grilled Chicken Caesar Salad featuring perfectly grilled chicken breasts, crisp romaine lettuce, homemade garlic croutons, and a tangy Parmesan Caesar dressing. This classic salad is a balanced meal ideal for a light lunch or dinner, combining smoky grilled flavors with crunchy textures and creamy dressing.
Ingredients
Scale
Chicken
- 3-4 boneless, skinless chicken breasts
- 2 tbsp olive oil (for chicken)
- Salt and pepper to taste
Salad
- 1 head fresh romaine lettuce, chopped
- ½ cup freshly grated Parmesan cheese
Homemade Croutons
- 3 cups stale bread, cubed
- Olive oil (amount not specified, estimated 2 tbsp)
- 1 tsp garlic powder
- Salt and pepper to taste
Dressing
- 1 tbsp Dijon mustard
- 2 tbsp freshly squeezed lemon juice
- Olive oil (amount not specified, estimated 2 tbsp)
- Salt and pepper to taste
- ½ cup freshly grated Parmesan cheese (used partially in dressing and salad)
Instructions
- Prepare the lettuce: Wash and chop the romaine lettuce into bite-sized pieces and place it in a large bowl, setting it aside for later use.
- Grill the chicken: Preheat your grill to medium-high heat. Season the chicken breasts with salt, pepper, and 2 tablespoons of olive oil. Grill each side for 6-8 minutes or until the internal temperature reaches 165°F, ensuring the chicken is fully cooked and juicy.
- Make the croutons: Toss the stale bread cubes in a mixture of olive oil, garlic powder, salt, and pepper. Spread the cubes evenly on a baking sheet and bake at 375°F for about 15 minutes, or until the croutons are golden brown and crispy.
- Prepare the dressing: In a bowl, whisk together Dijon mustard, freshly squeezed lemon juice, olive oil, salt, pepper, and Parmesan cheese until you achieve a smooth, creamy dressing.
- Assemble the salad: Slice the grilled chicken breasts and add them along with the homemade croutons to the bowl of romaine lettuce.
- Dress and serve: Drizzle the prepared dressing over the salad and toss gently until all ingredients are well coated. Serve immediately on chilled plates, garnished with additional Parmesan cheese if desired.
Notes
- Use stale bread for croutons to ensure they bake up crispy and not soggy.
- Check chicken temperature with a meat thermometer to ensure safe cooking.
- Adjust seasoning and lemon juice based on taste preference for the dressing.
- Chilling plates before serving helps keep the salad fresh longer.
- Leftover grilled chicken can be stored in the refrigerator for up to 3 days.
