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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Once you make this salad for the first time, you'll never feel the need to make a real Caesar again. The lemon juice and olive oil add such fresh flavors. Let your kids choose chicken, fish, or steak to eat with it. Make this a gluten-free salad by replacing the French bread with a gluten-free option. Ingredients:
1 teaspoon grated lemon rind |
2 1/2 tablespoons fresh lemon juice |
1 teaspoon dijon mustard |
1 garlic clove, minced |
5/8 teaspoon kosher salt, divided |
3/4 teaspoon freshly ground black pepper, divided |
5 tablespoons olive oil, divided |
1 1/3 cups (3/4-inch) cubed french bread |
1 pound skinless, boneless chicken breast halves |
7 cups coarsely chopped hearts of romaine lettuce (about 2 hearts) |
1/3 cup shaved fresh parmesan cheese |
Directions:
1. Combine first 4 ingredients, 1/4 teaspoon salt, and 1/2 teaspoon pepper in a small bowl, stirring with a whisk. Gradually add 3 1/2 tablespoons oil, stirring with a whisk.
2. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil; swirl to coat. Add bread cubes to pan; sprinkle with 1/8 teaspoon salt. Cook 4 to 5 minutes or until crunchy and golden, stirring occasionally. Remove from heat.
3. Preheat grill to medium-high heat.
4. Brush chicken with remaining 1 1/2 teaspoons oil; sprinkle with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Place chicken on grill rack; grill 6 minutes on each side or until done. Let stand 5 minutes; cut into thin slices.
5. Place lettuce in a large bowl; drizzle with dressing. Sprinkle with cheese; toss to coat. Place about 1 3/4 cups lettuce mixture on each of 4 plates; top each with 1/3 cup croutons and 3 ounces chicken.
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