Ingredients
- Croutons: 3 tbsp olive oil, 2 tbsp chopped parsley, 1 clove garlic grated, kosher salt & pepper, 4 cups ciabatta bread cubes
- Chicken: 3 tbsp olive oil, 2 tbsp lemon juice, 2 tsp lemon zest, 1 clove garlic grated, kosher salt & pepper, 1.5 lbs boneless skinless chicken breasts
- Dressing: 1/4 cup mayonnaise, 1/4 cup buttermilk, 3 tbsp grated Parmesan, 1 clove garlic grated, 1 tbsp lemon juice, 1.5 tsp Dijon mustard, 1/2 tsp Worcestershire, salt & pepper
- Salad: 2 heads romaine roughly chopped, 1/4 cup grated Parmesan
Instructions
- Preheat oven to 400°F. Toss bread cubes with olive oil, parsley, and garlic; season with salt and pepper. Bake 13-15 minutes until golden.
- For chicken, combine olive oil, lemon juice, zest, garlic, salt & pepper. Marinate chicken at least 2 hours. Grill over medium-high heat 4-5 minutes per side until 165°F. Let cool and dice.
- Whisk together dressing ingredients in a medium bowl and season to taste.
- Assemble salad: place romaine in a large bowl, top with chicken and croutons, drizzle dressing, toss gently, and finish with Parmesan.
Notes
- Marinate chicken for at least 2 hours for maximum flavor.
- Croutons can be made a day ahead and stored in an airtight container.
- Use freshly grated Parmesan for best flavor.
- Prep Time: 2 hours 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Grilling & Baking
- Cuisine: American