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–+ servings
grilled chicken caesar bruschetta

Chicken Caesar Salad Bruschetta

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Prep Time 20 minutes
Cook Time 10 minutes
Resting Time 5 minutes
Total Time 35 minutes
Course Appetizer
Cuisine Italian
Servings 8 pieces

Equipment

  • 1 Grill pan or skillet
  • 1 Baking sheet
  • 1 Mixing bowl
  • 1 Small bowl
  • 1 Cutting board
  • 1 Chef's knife
  • 1 pastry brush
  • 1 Tongs
  • 1 microplane or grater
  • 1 Measuring cups set
  • 1 Measuring spoons set

Ingredients
  

  • 1 large ciabatta loaf sliced 1/2-inch thick
  • 2 tablespoon olive oil for bread
  • 2 cup cooked chicken breast diced
  • 1/3 cup Caesar dressing creamy
  • 1 tablespoon lemon juice fresh
  • 1/4 teaspoon black pepper freshly ground
  • 1/8 teaspoon kosher salt or to taste
  • 1 cup romaine lettuce finely chopped
  • 1/4 cup Parmesan cheese shaved
  • 1/2 cup cherry tomatoes quartered
  • 1/2 cup croutons lightly crushed
  • 1 clove garlic halved
  • 1 tablespoon olive oil for chicken mixture
  • 1 teaspoon Dijon mustard optional
  • 1 tablespoon capers drained, optional
  • 1 tablespoon parsley finely chopped, optional

Instructions
 

  • Preheat a grill pan or your broiler to medium-high heat.
  • Brush both sides of the ciabatta slices with 2 tablespoons olive oil and place on a baking sheet.
  • Grill or broil the bread 1–2 minutes per side until golden and lightly charred, then rub the cut side of the halved garlic clove over the warm toasts and let rest 5 minutes.
  • In a mixing bowl combine diced chicken, Caesar dressing, lemon juice, Dijon mustard, black pepper, salt, and 1 tablespoon olive oil, stirring to coat evenly.
  • Fold in chopped romaine, cherry tomatoes, capers, and half of the shaved Parmesan until just combined.
  • Spoon the chicken Caesar mixture generously over each toast slice, letting a bit of dressing soak into the bread.
  • Top with remaining shaved Parmesan and sprinkle with crushed croutons and parsley.
  • Serve immediately while the bread is crisp and the salad is cool.

Notes

Use day-old bread for better crunch and to prevent sogginess; if assembling ahead, keep the dressed salad and toasts separate and combine just before serving. Rotisserie chicken works well and saves time, but pat it dry so the dressing clings. For extra flavor, add a few anchovy fillets finely minced to the dressing or use anchovy paste. If you don’t have a grill pan, toast the bread at 425°F/220°C for 6–8 minutes, flipping halfway. Balance the dressing by adding more lemon or a splash of water if it’s very thick, and season the salad lightly since Parmesan and dressing add salt.
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