Grilled Chicken Caesar Salad
A modern take on the classic Caesar salad featuring grilled chicken, fresh romaine, and a lighter homemade dressing.
Ingredients
- 1.5 lbs Boneless, Skinless Chicken Breasts
- 3 large heads Romaine Lettuce Hearts
- 1/2 cup Parmigiano-Reggiano (shaved or grated)
- 2 cups Sourdough Bread (for croutons, cubed)
- 1/2 cup Extra Virgin Olive Oil
- 3 tablespoons Fresh Lemon Juice
- 1 tablespoon Dijon Mustard
- 2 cloves Garlic Cloves (minced)
- 1 teaspoon Anchovy Paste (optional but recommended)
- Salt and Black Pepper (to taste)
Instructions
- Marinate the Chicken: Pound chicken to even thickness, marinate with olive oil, lemon, salt, and pepper for 20 minutes.
- Prepare the Dressing: Whisk garlic, anchovy paste, Dijon mustard, and lemon juice. Slowly add olive oil while whisking. Stir in half of the parmesan and season with black pepper.
- Make the Croutons: Toss sourdough cubes with olive oil and salt, toast until golden brown.
- Grill the Chicken: Preheat grill, cook chicken for 6-8 minutes per side until internal temperature reaches 165°F. Let rest for 5 minutes.
- Prepare the Romaine: Wash and dry romaine, either grill for 1 minute or chop into pieces.
- Assemble the Salad: Toss romaine with dressing, add croutons and remaining parmesan, top with sliced chicken.
- Serve Immediately: Serve while chicken is warm and lettuce is cold.
Notes
Ensure lettuce is completely dry before dressing. Use high-quality olive oil for the best flavor.