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Grilled Chicken Caesar Salad with Parmesan Croutons

Elina James
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Salads
Cuisine Italian-American
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • For the Grilled Chicken:
  • 2 large boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • Salt and black pepper, to taste
  • For the Parmesan Croutons:
  • 3 cups cubed day-old bread
  • 3 tbsp olive oil or melted butter
  • ½ cup grated Parmesan cheese
  • ½ tsp garlic powder
  • Salt and pepper, to taste
  • For the Caesar Dressing:
  • 2 anchovy fillets (or 1 tsp anchovy paste)
  • 1 clove garlic, minced
  • 1 tsp Dijon mustard
  • 2 tbsp fresh lemon juice
  • 1 tsp Worcestershire sauce
  • ½ cup mayonnaise
  • ¼ cup olive oil
  • ¼ cup grated Parmesan cheese
  • Salt and black pepper, to taste
  • For the Salad:
  • 2 heads romaine lettuce, washed and chopped
  • Extra grated Parmesan for garnish

Instructions
 

  • Prepare the Chicken: Preheat grill or grill pan over medium-high heat. Rub chicken breasts with olive oil, garlic powder, smoked paprika, salt, and pepper. Grill 5–7 minutes per side until cooked through and internal temperature reaches 165°F (75°C). Let rest 5 minutes, then slice.
  • Make Parmesan Croutons: Preheat oven to 375°F (190°C). Toss bread cubes with olive oil, Parmesan, garlic powder, salt, and pepper. Spread on a baking sheet and bake 8–10 minutes until golden and crispy.
  • Make the Caesar Dressing: Mash anchovies and garlic into a paste. Whisk in Dijon mustard, lemon juice, Worcestershire sauce, and mayonnaise. Gradually whisk in olive oil until smooth. Stir in Parmesan cheese and season to taste.
  • Assemble the Salad: In a large bowl, toss romaine lettuce with Caesar dressing. Add sliced grilled chicken and Parmesan croutons. Garnish with extra Parmesan shavings.