Summer Chicken Caesar Salad
Adding grilled chicken made this salad more filling while staying light. This recipe provides a fresh, crisp take on the classic Caesar salad.
Equipment
- Grill
- Large bowl
Ingredients
For the Chicken
- 2 chicken breasts
- 1 tbsp olive oil
- to taste salt
- to taste pepper
For the Salad and Dressing
- 4 cups romaine lettuce
- 1/4 cup parmesan shavings
- 1/2 cup croutons
- 1/4 cup Greek yogurt
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 tsp garlic minced
- 2 tbsp olive oil
Instructions
- Season the chicken breasts with salt and pepper. Grill the chicken for 6 to 7 minutes per side until cooked through and juicy.
- Remove the chicken from the heat and let it rest for 5 minutes before slicing it against the grain.
- In a separate bowl, whisk together the Greek yogurt, lemon juice, Dijon mustard, garlic, and 2 tablespoons of olive oil to make the dressing.
- Place the romaine lettuce in a large bowl and toss it with the dressing until the leaves are lightly coated.
- Add the sliced chicken, parmesan shavings, and croutons to the dressed lettuce and toss gently to combine.
- Serve the salad in large bowls. Top with extra shaved parmesan and cracked pepper for a classic presentation.
Notes
By Hanna Foster, Adaptation Specialist at Recipes by Betty.