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 🥂!
