Lupin Free Grilled Chicken Caesar Salad

Total time45 min

Prep time20 min

Cook time15 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the chicken

1 ½ lb boneless, skinless chicken breasts (2 large)
2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
See all
½ tsp kosher salt
¼ tsp black pepper

For the croutons

3 cups day-old bread, cut into ¾-inch cubes (about 3 oz)
2 tbsp olive oil
¼ tsp kosher salt

For the dressing

3 anchovy fillets, finely minced
2 garlic cloves, finely minced or grated
1 pasteurized egg yolk
2 tbsp fresh lemon juice
1 tsp dijon mustard
1 tsp worcestershire sauce
⅓ cup olive oil
¼ cup finely grated parmesan cheese
salt and pepper, to taste

For the salad

2 large romaine lettuce hearts, chopped into 1-inch pieces
¼ cup shaved cheese or coarsely grated parmesan cheese

Instructions

1
Preheat the oven to 400°F (205°C). Toss the bread cubes with 2 tbsp olive oil and 1/4 tsp kosher salt on a baking sheet until evenly coated. Spread in a single layer and bake for 10–12 minutes, turning once halfway through, until golden and crisp. Set aside to cool.
2
Pat the chicken breasts dry and pound any thick ends to an even thickness of about 3/4 inch. Brush all over with 2 tbsp olive oil and season with 1/2 tsp kosher salt and 1/4 tsp black pepper.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!