Lemon Caesar Salad

Name: Lemon Caesar Salad
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

11 ingredients

5 steps

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

Directions

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.