Author: Canadian Living

  • Portion size 6 servings
  • Credits : Jodi Borneman


  • 8 oz skinless boneless chicken breasts about 2 breasts
  • 2 cups Italian bread cubed into 1 inch pieces
  • 1 egg
  • 5 tablespoons grated Parmesan cheese
  • 3 anchovy fillets minced
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon Dijon mustard
  • 1 1/2 teaspoon fresh garlic minced
  • 1 pinch freshly ground black pepper
  • 2 tablespoons olive oil
  • 6 cups romaine lettuce torn


Preheat the over to 425 F.

Spray a grill or non stick grill pan with cooking oil and heat to medium high.

Cook the chicken for 6 minutes per side or until cooked through and no longer pink in the center. Let cool and dice the chicken breasts.

Place the bread cubes on a baking sheet. Spray with cooking oil. Bake for 8 to 10 minutes or until golden.

Combine the egg, 3 tbsp of the parmesan cheese, anchovies, lemon juice, mustard, garlic, and pepper in a small food processor and process until smooth (or use a whisk). Slowly add the olive oil, mixing until thickened.

Toss the chicken, croutons and romaine in a large serving bowl. Pour the dressing over the top and toss to coat. Sprinkle with the remaining 2 tbsp of Parmesan cheese.
Share X

Grilled Chicked Caesar Salad