Grilled Romaine Salad with Lemon Caesar Vinaigrette
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Romaine lettuce charred on the grill and dressed with a tangy lemon Caesar vinaigrette, topped with crispy homemade croutons and grilled chicken. A smoky, upgraded take on a classic salad.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 anchovies, (about 1 tsp)
- 1 tsp Dijon mustard
- 1 tsp lemon zest
- juice from ½ large lemon, (about 2 Tbsp)
- 2 Tbsp Parmesan cheese, (freshly grated)
- 1 Tbsp garlic, (finely chopped or grated)
- ½ cup extra virgin olive oil, (plus 4 Tbsp, divided)
- 2 cups pumpernickel bread, (cut into ½-inch cubes)
- 1 tsp Kosher salt
- 3 hearts of romaine
- 2 large chicken breasts
- ¼ cup extra virgin olive oil
- 1 Tbsp Kosher salt
- 1 Tbsp dried oregano
- 1 tsp garlic powder
- ¼ tsp freshly ground black pepper
- Lemon wedges (for serving)
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 2139mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1741mg
- Calcium
- 244mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 2139MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.