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

Cuisine Italian

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 698kcal

Author Imma

Ingredients

The Chicken

2 pounds (950g) chicken breasts (two medium breasts)
2 tablespoons (30ml) olive oil, divided
2 tablespoons (30ml) lemon juice
2 teaspoons (10g) Dijon mustard
1 teaspoon (5g) garlic, finely minced
½-1 teaspoon (2-6g) kosher salt
½ teaspoon (1-2g) black pepper, freshly ground
½ tablespoon (1-2g) 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 (2-3g) kosher salt (or more to taste)
¼ cup (57g) sour cream
½ cup (112g) mayonnaise
2 tablespoons (30ml) fresh lemon juice
1 teaspoon (5g) Worcestershire sauce
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 (about 10 cups)
¼ cup (60ml) olive oil
2 tablespoons (28g) unsalted butter, melted
1 tablespoon (8g) garlic, finely chopped
¾ teaspoon (4-5g) kosher salt
½ teaspoon (1g) black pepper
1 tablespoon (5-6g) Italian seasoning

The Salad

1 head Romaine lettuce, chopped
½ cup (30g) Parmesan, shredded

Instructions

Grilled Chicken

In a medium bowl, mix the lemon juice, olive oil, Dijon, garlic, rosemary, salt, and pepper. Whisk it well to combine thoroughly.
Add chicken to the bowl and toss to coat the chicken with the marinade thoroughly. 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 4-5 minutes per side until the internal temperature reads 165℉ (74℃) on 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 (about 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 seasonings to your liking. Chill the dressing in the fridge.

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 the mixture onto the bread cubes and toss to distribute evenly.
Spread bread on the prepared baking sheet in a single layer, and bake, occasionally flipping, until golden brown (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.

Notes

Let the grill preheat 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.
Use an instant-read thermometer to verify the meat is done (165℉/73℃ for chicken breast).
Let the chicken breasts rest for a minimum of 5 minutes, 10 is even better, so the juices have time to reabsorb into the meat.
You can make all the parts ahead, then assemble right before serving for a quick lunch option.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.

Nutrition