Ingredients:

  • 2 boneless, skinless chicken breasts (about 6 oz/170g each)
  • 2 tablespoons olive oil (30ml)
  • 1 tablespoon lemon juice (15ml)
  • 1 teaspoon garlic powder (5ml)
  • 1/2 teaspoon salt (2.5ml)
  • 1/4 teaspoon black pepper (1.25ml)
  • 4 slices of crusty bread (such as sourdough or baguette), cut into 1-inch cubes
  • 2 tablespoons olive oil (30ml)
  • 1/4 teaspoon garlic powder (1.25ml)
  • Pinch of salt
  • 1/2 cup mayonnaise (120ml)
  • 2 tablespoons grated Parmesan cheese (30ml)
  • 2 tablespoons lemon juice (30ml)
  • 1 tablespoon Dijon mustard (15ml)
  • 1 clove garlic, minced
  • 1 teaspoon Worcestershire sauce (5ml)
  • 1/4 teaspoon black pepper (1.25ml)
  • 2 tablespoons milk or water (30 ml), to thin (optional)
  • 1 head Romaine lettuce, washed and roughly chopped
  • 1/4 cup grated Parmesan cheese (30ml), for garnish
  • Lemon wedges, for serving (optional)

Instructions:

  1. Combine chicken with olive oil, lemon juice, garlic powder, salt, and pepper. Let sit for at least 15 minutes (or up to 2 hours in the fridge).
  2. Toss bread cubes with olive oil, garlic powder, and salt. Bake on a baking sheet at 375°F (190°C) for 8-10 minutes, or until golden brown and crispy, tossing halfway through.
  3. Whisk together mayonnaise, Parmesan cheese, lemon juice, Dijon mustard, garlic, Worcestershire sauce, and pepper in a small bowl. Add milk/water to thin if needed. Taste and adjust seasonings.
  4. Preheat grill to medium-high heat. Grill chicken for 6-8 minutes per side, or until cooked through and internal temperature reaches 165°F (74°C). Let rest for 5 minutes, then slice.
  5. Toss Romaine lettuce with Caesar dressing. Top with grilled chicken slices and croutons. Garnish with Parmesan cheese. Serve immediately with lemon wedges, if desired.