Summer time means breaking out the grill, eating on the back porch and delicious salads. This one packs a punch when it comes to flavor. A traditional Caesar salad can be a little boring but this Lemon Caesar dressing is bright, tart and feels indulgent. Now, some may see anchovy paste on the ingredients list and think “no way” but it adds such a depth of flavor to the dressing that you don’t want to miss out on this. Try this Grilled Chicken Salad with Lemon Caesar and enjoy these warm summer nights on the back porch!
Ingredients:
For the Lemon Caesar Salad Dressing:
1/2 cup extra virgin olive oil
2 tablespoons freshly squeezed lemon juice
2 cloves garlic, minced
1 teaspoon Dijon mustard
1 teaspoon anchovy paste (optional, for traditional Caesar flavor, no fish taste but a little omega-3 bonus)
1 tablespoon grated Parmesan cheese
1/2 teaspoon Worcestershire sauce
Salt and black pepper to taste
For the Grilled Chicken:
2 boneless, skinless chicken breasts
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon dried oregano
Salt and black pepper to taste
For the Homemade Croutons:
4 cups day-old bread, cubed or ripped apart (such as French bread or ciabatta)
3 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon dried parsley
Salt and black pepper to taste
For the Salad:
1 head romaine lettuce, washed and chopped
1/4 cup grated Parmesan cheese
Lemon wedges for garnish (optional)
Instructions:
In a small mixing bowl, whisk together the minced garlic, Dijon mustard, and anchovy paste (if using) until well combined.
Slowly drizzle in the extra virgin olive oil while continuously whisking to emulsify the mixture.
Add the freshly squeezed lemon juice and lemon zest, grated Parmesan cheese, and Worcestershire sauce to the mixture. Whisk until smooth and well combined.
Taste the dressing and season with salt and black pepper according to your preference. Adjust lemon juice or other ingredients to achieve the desired balance of flavors.
Once seasoned to your liking, transfer the dressing to a jar or airtight container for storage. Allow the dressing to chill in the refrigerator for at least 30 minutes (overnight recommended for full lemon flavor) before serving to allow the flavors to meld together.
Preheat your grill to medium-high heat.
In a small bowl, mix together olive oil, garlic powder, dried oregano, salt, and black pepper to create a marinade for the chicken.
Place the chicken breasts in a shallow dish and coat them with the marinade, ensuring they are evenly coated. Let them marinate for about 15-20 minutes while you prepare the croutons.
To make the homemade croutons, preheat your oven to 375°F (190°C). In a large mixing bowl, toss the cubed bread with olive oil, garlic powder, dried parsley, salt, and black pepper until evenly coated.
Spread the seasoned bread cubes in a single layer on a baking sheet. Bake in the preheated oven for 10-15 minutes, or until the croutons are golden brown and crispy, tossing halfway through baking to ensure even crispiness. Once done, set aside to cool.
While the croutons are baking, grill the marinated chicken breasts on the preheated grill for about 6-8 minutes per side, or until they are cooked through and have grill marks. Remove from the grill and let them rest for a few minutes before slicing.
In a large salad bowl, combine the chopped romaine lettuce, a couple spoonfuls of the salad dressing and grated Parmesan cheese. Add the sliced grilled chicken on top of the lettuce mixture.
Once the homemade croutons are cooled slightly, sprinkle them over the salad.
Serve the Grilled Chicken Caesar Salad immediately, garnished with lemon wedges if desired.
This Grilled Chicken Salad with Homemade Lemon Caesar Dressing Croutons is a delicious and satisfying meal that's perfect for lunch or dinner. The combination of grilled chicken, crisp romaine lettuce, Parmesan cheese, and homemade croutons provides a delightful mix of flavors and textures. Enjoy!
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