Delightful Australian Lunch: Grilled Chicken Caesar Salad with Croutons & Lemon-Garlic Dressing
A flavorful australian lunch perfect for standard eaters - made for visual appeal and culinary depth.
Allergens
None, if using gluten-free croutons and avoiding cross-contamination with allergens.
Ingredients
- 6 boneless, skinless chicken breasts
- 1 large head of romaine lettuce
- 1 cup grated Parmesan cheese
- 2 cups croutons
- 1/4 cup extra
- virgin olive oil
- 1/4 cup fresh lemon juice
- 3 cloves garlic, minced
- Salt and black pepper, to taste
Instructions
- Marinate the chicken breasts in a mixture of salt, pepper, olive oil, and lemon juice for at least 30 minutes. Preheat your grill or grill pan to medium high heat. Grill the marinated chicken until cooked through and slightly charred on both sides. Allow to rest for a few minutes before slicing. In a large bowl, whisk together the remaining olive oil, lemon juice, garlic, salt, and pepper to make the dressing. Arrange the romaine lettuce on a serving platter or individual plates, top with grilled chicken, croutons, and Parmesan cheese. Drizzle with the lemon garlic dressing and serve immediately.
Chef’s Insight
Using fresh lemon juice gives the dressing a bright, tangy flavor that complements the grilled chicken perfectly.
Notes
For a gluten-free version, ensure the croutons are made from gluten-free bread or use gluten-free store-bought croutons.