Grilled Chicken Caesar Salad
Crispy romaine and parmesan tossed with homemade Caesar dressing and topped with juicy grilled chicken. A classic that's better than any restaurant version when made at home.
- Total time
- 30 min
- Servings
- 2
- Calories
- 580
- Protein
- 52g
Ingredients
- ½ cup mayonnaise
- 2 tablespoons fresh lemon juice
- 2 fillets anchovy fillets in oil, drained
- 2 cloves garlic cloves, minced
- ½ teaspoon dijon mustard
- ½ teaspoon worcestershire sauce
- ¼ teaspoon kosher salt
- ⅛ teaspoon freshly ground black pepper
- 2 pieces boneless skinless chicken breasts
- 2 tablespoons extra-virgin olive oil
- ¾ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon garlic powder
- 1 head heads romaine lettuce, large
- ½ cup parmesan cheese, finely grated
- 1 cup croutons, preferably homemade
Instructions
- 1
Combine 0.5 cup mayonnaise, 2 tablespoons fresh lemon juice, 2 drained anchovy fillets, 2 minced garlic cloves, 0.5 teaspoon Dijon mustard, 0.5 teaspoon Worcestershire sauce, 0.25 teaspoon kosher salt, and 0.125 teaspoon black pepper in a small bowl. Whisk until smooth and emulsified. If the dressing is too thick, whisk in 1-2 tablespoons of water until it reaches a pourable consistency. Taste and adjust seasoning with salt, pepper, or lemon juice as needed. Set aside.
- 2
Pat 2 boneless skinless chicken breasts completely dry with paper towels — removing surface moisture is essential for achieving a golden, flavorful crust. Rub both sides evenly with 2 tablespoons extra-virgin olive oil, then season generously with 0.75 teaspoon kosher salt, 0.5 teaspoon black pepper, and 0.5 teaspoon garlic powder.
- 3
Preheat a grill or grill pan to medium-high heat — if using a cast iron grill pan, let it heat for 3 minutes until a drop of water sizzles and evaporates immediately. Place the chicken breasts on the grill and cook for 6-7 minutes without moving them. You'll see the edges turn opaque and golden grill marks will form on the bottom.
- 4
Flip the chicken and cook for another 6-7 minutes until an instant-read thermometer inserted into the thickest part reads 165°F. The internal temperature is your signal the chicken is safely cooked through — if it's still soft and pale, give it another 1-2 minutes. Transfer the chicken to a cutting board and rest for 5 minutes — carryover heat will finish cooking the interior and keep the meat juicy.
- 5
While the chicken rests, tear or chop 1 head of large romaine lettuce into bite-sized pieces — roughly 2 to 3 inches. Place the romaine in a large bowl.
- 6
Pour about two-thirds of the Caesar dressing over the romaine and toss gently but thoroughly with your hands or salad tongs, making sure every piece gets coated. If you prefer a lighter dressing, add more gradually — you can always drizzle the remaining dressing on individual plates.
- 7
Divide the dressed romaine between two large plates or shallow bowls. Slice the rested chicken breasts against the grain into 0.5-inch strips — cutting against the grain makes each bite more tender. Fan the warm chicken slices over the top of each salad.
- 8
Sprinkle 0.25 cup finely grated parmesan cheese and 0.5 cup croutons over each salad. Drizzle any remaining dressing over the top, and serve immediately while the chicken is still warm.
Tools you’ll need
- small mixing bowl
- whisk
- paper towels
- grill or 12-inch cast iron grill pan
- instant-read thermometer
- cutting board
- large mixing bowl
- salad tongs or hands
- chef's knife
- two large plates or shallow bowls
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