Chicken Caesar Salad

Crunchy and refreshing Romaine lettuce with croutons and a creamy Caesar Salad Dressing is simplicity in a nutshell. Top it with grilled chicken and you have a sure winner.

Course Lunch, Main, Salad

Cuisine Fusion, Italian

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 673kcal

Author Imma

Ingredients

Caesar Dressing

3 oil-packed anchovy fillets, drained and mashed (about 1 tablespoon or 2 teaspoons anchovy paste)
3 cloves garlic, minced
½ teaspoon (2-3g) salt (or to taste)
¼ teaspoon (0.5g) freshly ground black pepper
¾ cup (112g) mayonnaise
1 teaspoon (5g) Dijon mustard
2 tablespoons (30ml) fresh lemon juice
1 teaspoon (5g) Worcestershire sauce
¼ cup (25g) finely grated Parmesan
2 teaspoons (8g) sugar (optional)

Grilled Chicken Caesar Salad

2 tablespoons (30ml) olive oil
2 tablespoons (30ml) lemon juice
1 teaspoon (5ml) Worcestershire sauce
2 teaspoons (10g) Dijon mustard
1 teaspoon (5g) garlic, finely minced
½-1 teaspoon (2-6g) kosher salt
½ teaspoon (2g) freshly ground black pepper
½ tablespoon (2g) minced rosemary
½ tablespoon (2g) minced parsley
2 pounds (950g) chicken breasts (two medium skinless, boneless breasts)
1 head Romaine lettuce (optionally grilled)
1 12-ounce loaf French bread or baguette, cut into ¼-inch cubes (about 10 cups)
¼ cup (60ml) olive oil
1 tablespoon (8g) garlic, finely chopped
½ cup (30g) grated Parmesan

Instructions

The Dressing

In a medium bowl, whisk the anchovies, garlic, salt, black pepper, mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, Parmesan, and optional sugar continuously until fully combined.
Taste and adjust seasonings and thickness to your liking. Chill the dressing in the fridge until ready to serve.

Grilled Chicken

In a medium bowl, mix the olive oil, lemon juice, Worcestershire sauce, Dijon mustard, garlic, salt, black pepper, rosemary, and minced parsley. Whisk it well to combine thoroughly.
Add chicken to the bowl and toss to coat the chicken with the marinade thoroughly. Cover the bowl with plastic wrap and let the chicken marinate in the fridge for at least an hour or overnight.
Fire up the grill, drain the marinade and discard it, then place the chicken on the grill for 4-5 minutes per side or until the internal temperature reads 165℉ (74℃) on an instant-read thermometer. If using thicker breasts, cooking time will increase.
Optionally, cut the Romaine lettuce in half lengthwise and place it cut-side down on the grill for 1-2 minutes per side, flip, grill for another minute, and set aside. If you prefer not grilling your lettuce, simply cut it into bite-sized pieces and set it aside.
Transfer the grilled chicken to a cutting board, let it rest for 5-10 minutes, and slice it into small strips (about 3 inches). Set it aside while you prepare the remaining ingredients.
Mix the olive oil and garlic, then slice and brush the French bread with the olive oil and garlic mixture. Either toast it on the grill or in the oven. Or cut the slices into cubes, toast them, and use them like croutons.
Chop the Romaine lettuce into bite-sized pieces and place them on a serving platter, top with sliced chicken, and sprinkle with Parmesan cheese. Top your salad with a little of the dressing and serve the remaining dressing on the side for those who like drowning their salads.
Serve with the toasted French bread or croutons.

Notes

Let the grill preheat for at least five minutes. You may have a good flame, but it still takes a little time to heat the metal grates of the grill.
An instant-read thermometer will verify the meat is done and has reached the recommended 165℉ (73℃).
Flatten the chicken breasts with a food mallet or butterfly them for faster and more even cooking.
Marinating your chicken overnight will deepen the delicious flavor.
Letting the chicken breasts rest for 5-10 minutes allows the juices time to reabsorb into the meat.
You can make all the parts ahead, then assemble right before serving for a quick lunch option.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.

Nutrition