Grilled Chicken Caesar Salad with Homemade Croutons
This Grilled Chicken Caesar Salad is a robust twist on the classic Caesar, featuring succulent grilled chicken, crisp romaine lettuce, and golden homemade croutons, all tossed in a creamy, anchovy-infused dressing. It's a perfect meal for a light dinner or a substantial lunch that doesn't compromise on flavor.
Equipment
- Grill
- Oven
- Baking sheet
- Mixing bowls
- Whisk
- Knife
- Cutting board
Ingredients
For the Grilled Chicken:
- 4 boneless, skinless chicken breasts about 6 ounces or 170 grams each
- 2 tbsp olive oil 30 ml
- 1/2 tsp salt 2.5 grams
- 1/4 tsp black pepper 1 gram
- 1 tsp garlic powder 3 grams
For the Homemade Croutons:
- 4 slices whole-grain bread, cubed about 4 ounces or 113 grams
- 2 tbsp olive oil 30 ml
- 1/2 tsp garlic powder 2.5 grams
- 1/4 tsp salt 1 gram
For the Caesar Dressing:
- 1/2 cup mayonnaise 120 ml
- 1 small garlic clove, minced
- 1 tbsp lemon juice 15 ml
- 1 tsp Dijon mustard 5 ml
- 2 anchovy fillets, minced
- 1/3 cup grated Parmesan cheese about 35 grams
- 2 tbsp water 30 ml
Additional Ingredients:
- 8 cups romaine lettuce, chopped about 200 grams
- 1/2 cup shaved Parmesan cheese about 50 grams
Instructions
- Preheat your grill to medium-high heat.
- Brush chicken breasts with olive oil and season with salt, pepper, and garlic powder. Grill for 5-6 minutes on each side or until the internal temperature reaches 165°F (74°C). Remove from the grill and let rest for 5 minutes, then slice into strips.
- For the croutons, preheat the oven to 375°F (190°C). Toss the bread cubes with olive oil, garlic powder, and salt. Spread on a baking sheet and bake for 10-15 minutes, tossing occasionally, until golden and crisp.
- For the dressing, whisk together mayonnaise, minced garlic, lemon juice, Dijon mustard, minced anchovies, and grated Parmesan cheese. Add water to reach desired consistency and adjust seasoning to taste.
- In a large bowl, combine the chopped romaine lettuce with half of the dressing, tossing to coat. Add more dressing if desired.
- Divide the dressed lettuce among plates, top with grilled chicken strips, homemade croutons, and shaved Parmesan cheese.
- Serve immediately, with the remaining dressing on the side if preferred.
Notes
For a lighter dressing, substitute Greek yogurt for mayonnaise or use a mixture of both.
Adjust the level of garlic and anchovy in the dressing to suit your taste preferences.
Homemade croutons can be stored in an airtight container for up to 3 days.
To ensure the chicken is cooked through, use a meat thermometer to check for the correct internal temperature.