Ingredients
Scale
- 2 cups chopped Romaine lettuce
- 1 cup cubed sourdough bread
- 1 grilled chicken breast, sliced
- 1/4 cup Caesar dressing
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Olive oil for drizzling and tossing
Instructions
- Preheat the oven to 400°F (200°C) for the croutons.
- Toss the sourdough cubes with olive oil, salt, and pepper.
- Spread the cubes in a single layer on a baking sheet.
- Bake for 10-15 minutes until deeply golden and crisp.
- Cool the croutons on a wire rack.
- Heat the grill to medium-high and oil the grates.
- Season the chicken with salt and pepper, letting it rest for 10 minutes.
- Grill the chicken for 5-7 minutes per side until cooked through.
- Rest the chicken for 5 minutes, then slice thinly.
- Place the chopped romaine in a large bowl with the sliced chicken and croutons.
- Drizzle Caesar dressing over the salad and toss gently.
- Sprinkle with Parmesan cheese and season before serving.
Notes
Use extra-virgin olive oil for flavor and ensure croutons are not overcrowded on the baking sheet for even browning.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling, Baking
- Cuisine: American
- Diet: Gluten-Free Option Available
Nutrition
- Serving Size: 1 serving
- Calories: 680
- Sugar: 3g
- Sodium: 950mg
- Fat: 40g
- Saturated Fat: 10g
- Unsaturated Fat: 28g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 110mg
Keywords: Caesar salad, grilled chicken salad, sourdough salad, easy weeknight meals