Reader recipe Grilled Chicked Caesar Salad
NOTE: This recipe has not been checked or tested by The Canadian Living Test Kitchen.

Grilled Chicked Caesar Salad

Reader recipes have not been checked or tested by The Canadian Living Test Kitchen.

By Jodi Borneman

Source: Jodi Borneman

  • rating starrating starrating starrating starrating star
  • Prep time 15 minutes
  • Cook time 20 minutes
  • Portion size 6


  • 8 oz 8ozskinless boneless chicken breastskinless boneless chicken breasts, about 2 breasts
  • 2 cups 2cupsItalian bread, cubed into 1 inch pieces
  • 1 1eggeggs
  • 5 tbsp 5tbspgrated Parmesan cheese
  • 3 3anchovy filletanchovy fillets, minced
  • 1 tbsp 1tbspfreshly squeezed lemon juice
  • 1 tsp 1tspDijon mustard
  • 1-1/2 tsp 1-1/2tspfresh garlic, minced
  • 1 pinch 1pinchfreshly ground black pepper
  • 2 tbsp 2tbspolive oil
  • 6 cups 6cupsromaine lettuce, torn
To change the number of servings, enter the number, then press "calculate". or reset


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.

All rights reserved. TVA Group Inc. 2015