This classic chicken Caesar salad is dressed up by grilling the romaine, chicken, and lemons. Then tossed with bacon, cucumber, tomatoes, and homemade croutons for a hearty summer salad!
Preheat the oven to 400°F and line a baking sheet with parchment paper.
Cut the bread into 1 inch cubes and add to the bowl. Then drizzle with the melted butter and toss until all the pieces are coated.
Sprinkle with garlic powder, salt, pepper, and parmesan and toss to combine.
Spread into an even layer on the baking sheet and bake for 10-15 minutes, or until golden brown and crispy.
Remove from the oven and let cool completely. Store in an air tight container for up to 2 weeks!
Caesar Salad
Preheat your grill to 450°F. If using a grill pan, heat over medium-high heat until it just begins to smoke.
Slice the romaine in half lengthwise so that the base is still intact. Slice the lemons in half. Lightly brush both the romaine and lemons with olive oil.
Place lemons cut side down on a hot grill and grill without moving for 3-4 minutes. Once the lemons are slightly charred, remove from the heat and set aside.
Place the romaine cut side down on the grill for 1-2 minutes until charred and just beginning to wilt. Remove from the grill and squeeze the grilled lemons over top.
Chop the grilled romaine into large chunks and add to a large bowl. Add in the chicken, bacon, parmesan, cucumber, tomatoes, and about 1 cup of the croutons and toss to combine.
Drizzle with the Caesar dressing (I like about ¼ cup but you can add as much or little as you prefer) and toss to coat.