Grilled Chicken Caesar Salad
Grilled Chicken Caesar Salad, such a light and refreshing salad for your summer days ❤️!
Folks, this isn’t your average caesar, this has homemade anchovy punched dressing, delicious scratch croutons with grilled romaine hearts and chicken. Yes, that’s right grilled romaine. This adds something special and takes the salad to a new level.
I hope you enjoy and cheers 🥂!
Some Notes
- The Dressing – I love anchovies on my caesar dressing. My recipe calls for 6 fillets, which helps to deliver the umaminess. I also add lemon zest which ups the lemon game. Dijon mustard delivers a vinegar punch and of course no caesar dressing is complete without garlic and Worcestershire sauce. If you’re not a huge garlic fan, I would only use one clove. I blended my dressing, but you could easily whisk, if you’d prefer.
- The Croutons – There’s nothing like homemade croutons, especially if you have bread you need to get rid of. I tossed my bread with extra virgin olive oil (EVOO), salt and pepper. These croutons are simple and delicious!
- The Chicken – I grilled my chicken, which is my preference with caesar. You can use thighs or breasts. I suggest a simple seasoning of salt & pepper.
- The Romaine Hearts – In this recipe, I grilled the romaine hearts just for a few minutes. The romaine was grilled after finishing my chicken so the grill was warm. I didn’t close the lid, I just allowed some grill lines to form and I removed the romaine before it wilted too much. I like the char flavor it delivers, however, if you’re looking to save time, you can skip this step.
Grilled Chicken Caesar Salad
What's not to love about an umami creamy caesar dressing with grilled romaine hearts and chicken ❤️
Ingredients
- 4 chicken thighs or breast, grilled and sliced for presentation
- EVOO
- salt & pepper, for seasoning
- 3 Romaine Hearts, grilled and chopped for for presentation
- Fresh Parmesan, shaved or grated
The Caesar Dressing
- 6 anchovy fillets packed in oil, drained
- 2 cloves garlic
- Sea salt
- 2 egg yolks
- 1 lemon, zest & juiced
- 1 TSP dijon mustard
- ½ TSP Worcestershire sauce
- 2 TBSP EVOO
- ½ cup vegetable oil
- ⅓ cup parmesan cheese, finely grated
- salt & pepper, for seasoning
The Croutons
- 3 cups bread, with crusts
- 3 TBSP EVOO
- salt & pepper, for seasoning
Instructions
The Dressing
- Chop together anchovy fillets, garlic, and pinch of salt and using the side of a knife mash into a paste and then scrape into a food processor.
- Add the egg yolks, lemon zest and juice, mustard and Worcestershire sauce and blend together.
- Slowly add the EVOO while continuing to blend.
- Now slowly add the vegetable oil and blend the dressing until thick and glossy.
- Add in the grated parmesan.
- Now taste and season with salt, freshly ground pepper and more lemon juice, if desired.
- Transfer to a bottle and refrigerator until ready for serving.
The Croutons
- Preheat the oven to 375 degrees.
- Cut or tear the bread and add to a mixing bowl.
- Toss bread with EVOO and season with salt & pepper.
- Transfer to a parchment lined baking sheet and bake for 15 minutes, flipping the bread occasionally and until golden.
The Assembly
- Coat the chicken with EVOO, salt and freshly ground pepper and grill to perfection!
- Dress the romaine hearts with a touch of EVOO, salt & pepper. Grill lightly, just enough to make marks on the greens.
- Add the grilled romaine to a plate and top with the grilled chicken, parmesan cheese, croutons and dressing.
- Enjoy and cheers 🥂!
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