Mouthwatering Gluten-Free American Lunch Delight: Crunchy Grilled Chicken Caesar Salad with Quinoa

Allergens

Dairy (Parmesan cheese)

Ingredients

• 6 boneless, skinless chicken breasts
• 1 head of romaine lettuce
• 1 cup cooked quinoa
• 1/2 cup grated Parmesan cheese
• 1/4 cup croutons (gluten
• free)
• 1/4 cup Caesar dressing (homemade or store
• bought, gluten
• free)
• Salt and pepper, to taste
• Olive oil, for brushing
• Lemon wedges (optional)

Instructions

1. Preheat a grill or grill pan over medium high heat. Season chicken breasts with salt and pepper, then brush both sides with olive oil. Grill until cooked through, about 6 7 minutes per side. Let rest for 5 minutes before slicing.
2. In a large bowl, combine romaine lettuce, cooked quinoa, grilled chicken, Parmesan cheese, and croutons. Toss with Caesar dressing to taste.
3. Serve immediately on individual plates or in bowls, garnished with additional croutons and lemon wedges, if desired.

Chef’s Insight

To infuse more flavor into the dish, consider marinating the chicken breasts in a mixture of olive oil, lemon juice, garlic, and fresh herbs for at least 30 minutes before grilling.

Notes

For a lower-carb option, substitute romaine lettuce with mixed greens or spinach.