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Lemon Caesar Salad

Oxmoor House
Hands-On time 20 mins
Total time 37 mins
Yield Serves 4 (serving size: 1 salad)
Once you make this salad for the first time, you'll never feel the need to make a real Caesar again. The lemon juice and olive oil add such fresh flavors. Let your kids choose chicken, fish, or steak to eat with it. Make this a gluten-free salad by replacing the French bread with a gluten-free option.

Ingredients

  • 1 teaspoon grated lemon rind
  • 2 1/2 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 garlic clove, minced
  • 5/8 teaspoon kosher salt, divided
  • 3/4 teaspoon freshly ground black pepper, divided
  • 5 tablespoons olive oil, divided
  • 1 1/3 cups (3/4-inch) cubed French bread
  • 1 pound skinless, boneless chicken breast halves
  • 7 cups coarsely chopped hearts of romaine lettuce (about 2 hearts)
  • 1/3 cup shaved fresh Parmesan cheese

Nutrition Information

  • calories 393
  • caloriesfromfat 0.0 %
  • fat 21.5 g
  • satfat 4.2 g
  • monofat 13.5 g
  • polyfat 3.2 g
  • protein 32.7 g
  • carbohydrate 18.2 g
  • fiber 2.5 g
  • cholesterol 72 mg
  • iron 2.6 mg
  • sodium 668 mg
  • calcium 128 mg

How to Make It

  1. Combine first 4 ingredients, 1/4 teaspoon salt, and 1/2 teaspoon pepper in a small bowl, stirring with a whisk. Gradually add 3 1/2 tablespoons oil, stirring with a whisk.

  2. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil; swirl to coat. Add bread cubes to pan; sprinkle with 1/8 teaspoon salt. Cook 4 to 5 minutes or until crunchy and golden, stirring occasionally. Remove from heat.

  3. Preheat grill to medium-high heat.

  4. Brush chicken with remaining 1 1/2 teaspoons oil; sprinkle with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Place chicken on grill rack; grill 6 minutes on each side or until done. Let stand 5 minutes; cut into thin slices.

  5. Place lettuce in a large bowl; drizzle with dressing. Sprinkle with cheese; toss to coat. Place about 1 3/4 cups lettuce mixture on each of 4 plates; top each with 1/3 cup croutons and 3 ounces chicken.

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