Lemon Caesar Salad 1 teaspoon grated lemon rind 2 1/2 tablespoons fresh lemon juice 1 teaspoon Dijon mustard 1 garlic clove, minced 5/8 teaspoon kosher salt, divided 3/4 teaspoon freshly ground black pepper, divided 5 tablespoons olive oil, divided 1 1/3 cups (3/4-inch) cubed French bread 1 pound skinless, boneless chicken breast halves 7 cups coarsely chopped hearts of romaine lettuce (about 2 hearts) 1/3 cup shaved fresh Parmesan cheese Combine first 4 ingredients, 1/4 teaspoon salt, and 1/2 teaspoon pepper in a small bowl, stirring with a whisk. Gradually add 3 1/2 tablespoons oil, stirring with a whisk. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil; swirl to coat. Add bread cubes to pan; sprinkle with 1/8 teaspoon salt. Cook 4 to 5 minutes or until crunchy and golden, stirring occasionally. Remove from heat. Preheat grill to medium-high heat... or use broiler. Brush chicken with remaining 1 1/2 teaspoons oil; sprinkle with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Place chicken on grill rack; grill 6 minutes on each side or until done. Let stand 5 minutes; cut into thin slices. Place lettuce in a large bowl; drizzle with dressing. Sprinkle with cheese; toss to coat. Place about 1 3/4 cups lettuce mixture on each of 4 plates; top each with 1/3 cup croutons and 3 ounces chicken. Back to Lunch Recipes