Grilled Chicken Caesar Salad

The classic combination of crispy romaine lettuce, juicy chicken, garlicky croutons, and tangy Parmesan cheese is taken to the next level. A cook time of less than 40 minutes provides an amazing option for a quick and satisfying meal. It's a delicious and easy-to-make dish that's perfect to serve to your family.

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Course: Main Course

Cuisine: Italian

Keyword: Caesar salad, grilled chicken, salad

Prep Time: 10

Cook Time: 20

Marinate Time: 30

Total Time: 1

Servings:

Calories: 928kcal

Author: imma

Ingredients

Grilled Chicken Breast

2-4 chicken breasts, boneless and skinless
Salt and pepper, to taste
2 tablespoons olive oil
1 tablespoon Dijon mustard
½ tablespoon Worcestershire sauce
2 teaspoons thyme, minced
2 teaspoons minced garlic
2 teaspoon Italian seasoning
¼ lemon, juiced

The Caesar Salad

2 oil-packed anchovy fillets, minced (or 1 teaspoon paste)
3 cloves garlic, minced
¾ cup (172g) mayonnaise
1 tablespoon (15ml) Worcestershire sauce
½ tablespoon (2.5g) Dijon mustard
2 tablespoons (30ml) olive oil
¼ cup (50g) parmesan cheese, finely grated
½ lemon, squeezed
½ teaspoon (3.5g) kosher salt
¼ teaspoon (1g) black pepper
2 romaine hearts, cut in half lengthwise
2 tablespoons (30ml) olive oil
Salt and pepper, to taste
½ cup (45g) parmesan cheese, shaved
1 baguette, sliced or croutons (or any crusty bread)

Instructions

Grilled Chicken Breast

Lightly salt and pepper chicken and place in a large bowl or resealable zip lock bag.
Whisk together the olive oil, dijon mustard, Worcestershire sauce, minced thyme, garlic, Italian seasoning, lemon juice, and (optional) pepper flakes in a medium mixing bowl.
Pour the marinade over the chicken and thoroughly mix until every inch is fully coated. Let the chicken breasts marinate in the fridge for 30 minutes (up to 24 hours).
When ready to cook, remove the chicken from the marinade, shake off any excess, and discard the remaining marinade. Preheat your grill to medium-high heat, 375-400°F/190-204°C. Place your chicken breast on the preheated grill for 5-7 minutes per side (the internal temperature should read 165°F/75℃). Chicken breasts vary in size, so use a thermometer for the best results because thicker chicken pieces will take longer.
Remove from the grill and let them rest for 5-10 minutes before serving. Keep it warm by tenting with foil while preparing the salad.

The Caesar Salad

Whisk the minced anchovy fillets, garlic, mayonnaise, Worcestershire sauce, Dijon mustard, olive oil, finely grated Parmesan cheese, and lemon juice in a small bowl. Season with salt and pepper to taste. Set aside while you grill the lettuce.
Brush the cut side of the romaine lettuce with olive oil. Sprinkle with salt and pepper. Brush the baguettes with olive oil if using.
Place lettuce on preheated grill (350-400ºF/177-204℃) cut-side down. Gently press down the lettuce to create direct contact with grill grates, ensuring even cooking, more charred and crispy bits. Grill for 1-2 minutes or until slightly charred. Flip the lettuce over and cook for an additional 1-2 minutes. Do the same with sliced bread. (Don't walk away from the grill because it goes fast).
Remove the lettuce and bread from the grill and place them on a cookie tray or large serving plate. Place grilled lettuce on individual plates, drizzle with Caesar dressing, grilled bread or croutons, and extra dressing on the side.
Slice the grilled chicken, and top the salad. Serve immediately for the freshest flavors and textures.

Notes

Let the grilled chicken rest for a few minutes before slicing it. This will allow the juices to redistribute and prevent the meat from becoming dry.
Use fresh romaine lettuce, homemade croutons, or grilled bread for an amazing Caesar salad. Assemble the salad just before serving for the best results.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition