Directions 11 steps | 40 Minutes
Measure and prep all ingredients. Prepare the lettuce. Rinse the lettuce and dry it completely. Chop the romaine lettuce into a rough chop and set aside.
Prepare the Caesar dressing. On a cutting board, chop the garlic cloves and anchovies together.
In a separate bowl, add the egg yolks and slowly whisk in the olive oil until it becomes emulsified. (See notes 1.)
Add the chopped garlic and anchovies to the egg mixture. Mix well and set aside.
Prepare the chicken. Season the chicken with salt and pepper.
On a stovetop grill pan over medium-high heat, add the olive oil and place the chicken and grill. Squeeze the lemon over the chicken and flip when browned.
Lower the heat to medium and add the water to the grill pan. Once the chicken is done, let the chicken rest before slicing the chicken to place on top of the salad.
Prepare the croutons. Chop the French bread into small squares.
Place the chopped French bread in a bowl. Add the melted butter and Italian seasoning. Toss until the bread cubes are well coated.
In a skillet over medium-high heat, add one tablespoon of olive oil. Add the cubed French bread and sauté until toasted.
Assemble the grilled chicken Caesar salad. Pour the Caesar dressing on top of the romaine lettuce and toss well. Place the sliced chicken, top with the croutons and sprinkle with Parmesan cheese. Serve and enjoy!
- You can also use an immersion blender.