Description
A protein-packed salad with golden croutons, grilled chicken breasts, and a rich anchovy-based dressing made with garlic, lemon, and Parmesan. Topped with crispy herbs and freshly shaved cheese for a crisp, savory finish.
Ingredients
3 cups cubed bread (150g) – Use baguette or sourdough
3 tbsp olive oil – Extra virgin preferred for flavor
1/2 tsp garlic powder – Fresh garlic reduces salt content
2 tbsp grated Parmigiano Reggiano (18g) – Opt for vegan parmesan if avoiding dairy
1 1/2 tsp kosher salt – Half for dressing/marinade
1/2 tsp black pepper (plus to taste) – Use freshly ground variety
6 anchovies – Finely mashed for smooth texture
1 tsp Worcestershire sauce – Gluten-free options available
2 tbsp (30g) lemon juice – Freshly squeezed enhances acidity
1 1/2 lbs (680g) boneless, skinless chicken breasts
3 heads romaine – Remove wilted outer leaves
Shaved Parmigiano Reggiano – Vegetable peeler creates elegant shavings
Crispy herbs – Optional garnish for added texture
Instructions
Preheat oven to 350°F (175°C)
Toss cubed bread with 3 tbsp olive oil, garlic powder, and 1/2 tsp salt
Spread on parchment-lined baking sheet
Bake for 10 minutes until golden, then add to salad
Pat chicken dry with paper towels
Season with 1 tsp kosher salt and 1/2 tsp black pepper
Heat stainless steel pan until shimmering
Add 2 tbsp olive oil, swirl to coat
Sear cutlets 3-4 minutes per side for 165°F internal temp
Rest on foil-covered plate for 5 minutes
Combine 2 egg yolks, mashed anchovies, Worcestershire, and 2 tbsp olive oil in food processor
Drizzle in remaining 2 tbsp olive oil while blending
Add 2 tbsp grated Parmesan and 30g lemon juice
Blend until emulsified (3-5 minutes)
Adjust seasoning with remaining salt
Toss romaine with dressing
Top with croutons, sliced chicken, and shaved Parmesan
Notes
Dairy-free: Use vegan Parmesan
Storage: Refrigerate dressing for dress-to-order servings
Crispy herbs: Toast parsley or basil for garnish
Salad-to-dressing ratio: Start with 1/2 cup dressing per serving and adjust
- Prep Time: 15
- Cook Time: 15
- Category: LUNCH
- Method: Grilling and Baking
- Cuisine: American
Nutrition
- Serving Size: 1 salad portion
- Calories: 420
- Sugar: 2g
- Sodium: 1400mg
- Fat: 28g
- Saturated Fat: 4g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 75mg