Grilled Chicken Caesar Salad with Garlic Croutons

Crisp romaine, juicy seared chicken, homemade garlic sourdough croutons and lots of Parmesan, all tossed in creamy Caesar dressing with a squeeze of lemon.

Ingredients

• 1½ lb chicken breasts
• 3 romaine hearts, chopped
• 4 oz sourdough, torn into bite-size pieces
• ½ cup grated Parmesan
• ½ cup Caesar dressing
• ½ lemon
• 2 garlic cloves, grated

From your pantry: 3 tbsp olive oil, 1 tsp Italian seasoning, ½ tsp garlic powder, ½ tsp salt, ½ tsp pepper.

Instructions

1. Heat the oven to 375°F. Toss the bread with 1½ tbsp oil, the grated garlic and a pinch of salt, and bake on a sheet pan until golden and crunchy, 10 to 12 minutes.
2. If the chicken breasts are thick, slice them in half horizontally. Season with Italian seasoning, garlic powder, salt and pepper.
3. Heat the remaining oil in a skillet or grill pan over medium-high heat. Cook the chicken until well browned and 165°F inside, 4 to 6 minutes per side. Rest 5 minutes, then slice.
4. Toss the romaine with the dressing, a squeeze of lemon and half the Parmesan until every leaf is coated.
5. Divide among plates and top with the sliced chicken, croutons and the rest of the Parmesan.

Tip: Dry the romaine very well after washing. Wet leaves water down the dressing and won't stay crisp.

Nutrition per serving

Good for

Adapted from Spend With Pennies.

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