Chicken Caesar Salad

Crunchy and refreshing Romaine lettuce with croutons and a creamy Caesar Salad Dressing is simplicity in a nutshell. Top it with grilled chicken and you have a sure winner/

Course chicken, Lunch, Salad

Prep Time 5

Cook Time 10

Servings

Calories 841kcal

Author Imma

Ingredients

The Chicken

2 pounds chicken breast, about two medium breasts
2 tablespoons olive oil, divided
2 tablespoons lemon juice
2 teaspoons Dijon mustard
1 teaspoon garlic, finely minced
½-1 teaspoon kosher salt
½ teaspoon black pepper, freshly ground
½ tablespoon rosemary, chopped

The Dressing (or your favorite store-bought version)

3 oil-packed anchovy fillets, drained and chopped (about 1 tablespoon)
2 cloves garlic, minced
½ teaspoon (2.5g) kosher salt (or more to taste)
¼ cup (57g) sour cream
½ cup (116g) mayonnaise
2 tablespoons (30ml) fresh lemon juice
1 teaspoon (5g) Worcestershire
1 teaspoon (5g) Dijon mustard
2 tablespoons (28ml) olive oil
¼ cup (25g) Parmesan, finely grated
¼ teaspoon (0.5g) black pepper
2 teaspoons (8g) sugar (optional)

Croutons

1 12-ounce loaf French bread, cut into ¼-inch cubes (10 cups)
¼ cup (62.5g) olive oil
2 tablespoons (28g) unsalted butter, melted
1 tablespoon (8g) garlic, finely chopped
¾ teaspoon (3.75g) kosher salt
½ teaspoon (1g) black pepper
1 tablespoon (5.5g) Italian seasoning

The Salad

1 head Romaine lettuce, chopped
½ cup Parmesan, shredded

Instructions

Grilled Chicken

In a medium bowl, combine the lemon juice, olive oil, Dijon, garlic, rosemary, salt, and pepper. Whisk it well to thoroughly combine.
Add chicken to the bowl and toss to fully coat the chicken with the marinade. Cover the bowl with plastic wrap and let the chicken marinate in the fridge for at least an hour (even better, 8 hours or overnight).
Grill the chicken on your outdoor or stovetop grill for approximately 4-5 minutes per side until the internal temperature reads 165℉/74℃ when checked with an instant-read thermometer. If using thicker pieces of chicken, cooking time will increase.
Transfer grilled chicken to a cutting board, let it rest for about 5 minutes and slice into small strips (approximately 3 inches). Set it aside while you prepare the remaining ingredients.

The Dressing

In a medium bowl, whisk together the anchovy, garlic, salt, sour cream, mayonnaise, lemon juice, Worcestershire, Dijon mustard, olive oil, Parmesan, and pepper; whisk continuously until fully combined. Add sugar, if desired. Taste and adjust to your liking.
Set dressing aside in the refrigerator.

The Croutons

Preheat the oven to 375°F (190°C), and lightly grease a baking sheet with baking spray.
Cut bread into ¼-inch cubes and place them in a large bowl.
In a small bowl, pour olive oil, melted butter, garlic, salt, black pepper, and Italian seasoning. Pour mixture into the bread chunks and toss till it is evenly distributed.
Spread bread on the prepared baking sheet in a single layer, and bake, occasionally flipping, until golden brown for about 10-15 minutes. Remove and set aside.

Assembly

Chop romaine lettuce and place on the serving plate; top with croutons and sliced chicken. Sprinkle with Parmesan cheese. Top your salad with the dressing and serve the remaining dressing on the side.
Pour additional dressing over it, then top with the croutons and more cheese, if desired.

Notes

The right temperature - Meat should be almost room temperature
Clean the grate - As soon as the grill is hot, scrub the grate to get any leftover residue off. For some reason, rubbing an onion half helps food not to stick and adds flavor. Then lightly oil it with a long-handled brush or use an oiled paper towel and metal tongs.
Let the grill heat up for at least five minutes. You may have a good flame, but it still takes a little time to heat the metal grates of the grill.
Create higher heat in the middle of the grill than the outer edges. Use the middle for searing and the edges to finish it off without burning.
Be patient, don’t move the meat too soon, or it will stick to the grating. Also, don’t put sauces on too soon, or they will burn before the meat cooks.
Use tongs to move the meat. Stabbing it with a fork will cause it to lose valuable juices.
Use a thermometer to verify if the meat is done. Better safe than sorry.
Let the meat rest for a minimum of 5 minutes, 10 is even better, so the juices have time to reabsorb into the meat.
Use low heat and turn the chicken regularly.
Take it off the grill shortly before it’s done. It will keep cooking for a few minutes.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.

Nutrition