A delightful twist on the classic Caesar salad, featuring grilled chicken and a creamy buttermilk dressing.
Combine the buttermilk, lemon juice, minced garlic, and grated Parmesan in a mixing bowl.
Use a whisk to ensure the ingredients are well combined for a smooth marinade.
Season the marinade with salt and pepper, then pour it over the chicken breasts in a resealable bag.
Let the chicken marinate for at least 30 minutes for optimal flavor.
Heat a grill pan over medium heat and cook the chicken until fully cooked, about 6-7 minutes per side.
Ensure the grill pan is preheated to achieve nice grill marks on the chicken.
Brush the bread slices with olive oil, then toast them in the grill pan until golden and crispy.
Cut the toasted bread into bite-sized pieces for easy eating.
In a small bowl, mix the mayonnaise with a bit of the reserved marinade to create the dressing.
Adjust the consistency of the dressing by adding more marinade if needed.
Chop the romaine lettuce and radicchio, then combine them in a large salad bowl.
Use a mix of greens for a variety of textures and flavors.
Slice the grilled chicken and add it to the salad along with the croutons and dressing.
Toss the salad gently to ensure even distribution of the dressing.
Serve the salad immediately, garnished with extra Parmesan if desired.
Serve the salad chilled for a refreshing meal.
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