Lemon Caesar Salad

Lemon Caesar Salad Recipe
Oxmoor House
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.

Yield:

Serves 4 (serving size: 1 salad)

Recipe from

Recipe Time

Hands-On: 20 Minutes
Total: 37 Minutes

Nutritional 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

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

Preparation

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.

Note:

Amanda Haas,

Cooking Light Real Family Food

September 2012
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