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Chicken Caesar Salad with Grilled Romaine

Kyleigh Sage from Barley and Sage
Tossed in a creamy Caesar dressing and topped with shaved Parmesan, this salad offers a delightful balance of textures and tastes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Salad
Servings 4 servings

Ingredients
  

Caesar Salad

  • 3 heads romaine lettuce
  • 2 lemons (optional)
  • 1 Tbsp olive oil
  • 2 grilled chicken breasts (sliced)
  • 4 pieces cooked bacon (crumbled)
  • 1/3 cup parmesan cheese (shredded)
  • 1 medium cucumber (diced)
  • 1 cup cherry tomatoes (cut in half)
  • 1/4 cup Caesar dressing

Homemade Croutons

  • 3 cups sourdough bread (about 1/2 loaf) (diced)
  • 1/4 cup butter (melted)
  • 1/2 tsp garlic powder
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 Tbsp Parmesan cheese (optional)

Instructions
 

Homemade Croutons

  • Preheat the oven to 400°F and line a baking sheet with parchment paper.
  • Cut the bread into 1 inch cubes and add to the bowl. Then drizzle with the melted butter and toss until all the pieces are coated.
  • Sprinkle with garlic powder, salt, pepper, and parmesan and toss to combine.
  • Spread into an even layer on the baking sheet and bake for 10-15 minutes, or until golden brown and crispy.
  • Remove from the oven and let cool completely. Store in an air tight container for up to 2 weeks!

Caesar Salad

  • Preheat your grill to 450°F. If using a grill pan, heat over medium-high heat until it just begins to smoke.
  • Slice the romaine in half lengthwise so that the base is still intact. Slice the lemons in half. Lightly brush both the romaine and lemons with olive oil.
  • Place lemons cut side down on a hot grill and grill without moving for 3-4 minutes. Once the lemons are slightly charred, remove from the heat and set aside.
  • Place the romaine cut side down on the grill for 1-2 minutes until charred and just beginning to wilt. Remove from the grill and squeeze the grilled lemons over top.
  • Chop the grilled romaine into large chunks and add to a large bowl. Add in the chicken, bacon, parmesan, cucumber, tomatoes, and about 1 cup of the croutons and toss to combine.
  • Drizzle with the Caesar dressing (I like about ¼ cup but you can add as much or little as you prefer) and toss to coat.
  • Serve immediately.

Notes

The grilled romaine is best served immediately. 
This recipe came from Kyleigh Sage from the Barley and Sage blog.