A hearty salad where grilled chicken breast meets crunchy croutons, parmesan, and creamy Caesar dressing. This classic flavor of American cuisine is filling enough to be served as a main dish on its own.
Season the chicken breast with salt and black pepper, then grill it in a griddle pan over medium heat until both sides are thoroughly cooked.
Toss the bread cubes with a little olive oil and toast them in a preheated 180-degree oven until the edges turn golden.
Mix the mayonnaise, yogurt, lemon juice, crushed garlic and grated parmesan in a bowl until smooth.
Put the roughly chopped lettuce in a large bowl and toss with the dressing; top with sliced chicken, croutons and grated parmesan and serve immediately. Note: If the lettuce meets the dressing too early it will turn watery and wilt, so mix it right before serving.
Important: Let the chicken breast rest for a few minutes after taking it off the grill before slicing it; if cut right away, its juices run out and the meat dries out. Contains egg, dairy (parmesan), and gluten (croutons).
If you fry the croutons in the oven with a little oil instead of in a pan, they absorb less oil and brown more evenly.
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