Grilled Lemon Dijon Chicken Caeser Salad… and hold the Anchovies

A good Caeser Salad can really hit the spot, and it’s all in the dressing. I tend to be a bit squeamish when it comes to Anchovies. If I don’t have to see them being incorporated into the dish it’s one thing- but when it’s homemade you aren’t really left with much room for the element of surprise. I’ve made it a point to recreate the recipe, leaving the slipperly school of fish out, that even Caeser Cardini himself would enjoy. To top it off, it takes only a matter of moments. Give it a try…

Servings: 2

Prep Time: 8 minutes

Cook Time: 2 minutes


  • 1-2 Thinly Sliced Boneless, Skinless Chicken Breasts
  • 2 Heaping Tbsp. Dijon
  • 1 Heaping Tsp. of Mayonnaise
  • 5 Heaping Tbsp. Extra Virgin Olive Oil
  • 5 Garlic Cloves, finely minced
  • 1/2 Lemon, juiced
  • 1/2 Cup Parmesan, grated
  • 1 Head of Romaine, cleaned and chopped
  • 1 Handful of Arugula
  • 1/4 Baguette, thinly sliced and cubed
  • 1 Tsp. Garlic Powder
  • Salt & Pepper to taste

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  1. Pre-heat oven to 425°
  2. In a medium sized mixing bowl combine 1 Heaping Tablespoon of Dijon, 1/2 Teaspoon of Garlic Powder, and whisk in 2 Tablespoons of Extra Virgin Olive Oil until the ingredients form a marinade.
  3. Add Chicken to the mariade and allow to sit while you heat the grill that you are using to cook the chicken.
  4. Grill the chicken until cooked completely and set aside for later use.
  5. In a sepate bowl combine two minced garlic cloves, 1/2 teaspoon of Garlic Powder, remaining Dijon, 1 Heaping Teaspoon of Mayonnaise, 1/4 of a Lemon juiced, salt, and pepper. Whisk in remaining Extra Virgin Olive Oil until all ingredients come together like a thick dressing and add 1/2 cup Parmesan.
  6. Refrigerate dressing until ready for use.
  7. In an oven safe skillet, heat 1 Tablespoon of Olive Oil and remaining minced garlic.
  8. Once Garlic is fragrant add bread pieces and toss until they are thoroughly coated with the Garlic Oil.
  9. Sprinkle 1/4 cup of parmesan over croutons, toss, and bake 4-5 minutes until golden brown and crisp.
  10. Remove from oven and set aside.
  11. Combine Romaine, Arugula, and 1/4 cup of Parmesan.
  12. Chop Chicken to desired size for eating and add to salad.
  13. Toss dressing and croutons in with the rest of the ingredients and enjoy.

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