Grilled Chicken Caesar Salad

Course: Entree

Cuisine: Italian

Prep Time: 30

Cook Time: 15

Chill time: 1

Total Time: 1 45

Servings:

Calories: 765kcal

Author: Kris Longwell

A fresh and flavorful grilled chicken Caesar salad with tender grilled chicken, crisp romaine, crunchy homemade croutons, and creamy Caesar dressing—perfect for a healthy and satisfying meal.

Print Recipe

Equipment

Food processor
Grill Gas, charcoal, or electric
Digital thermometer
Large salad bowl

Ingredients

For the Chicken

1 lemon 2 tablespoon of juice
1 tablespoon red wine vinegar
2 cloves garlic minced
⅓ cup olive oil
1 teaspoon dried oregano
1 teaspoon dried basil
2 6 oz chicken breasts boneless, skinless

For the Dressing

6 anchovy fillets packed in oil
3 cloves garlic minced
2 egg yolks
¼ cup red wine vinegar
½ lemon about 1 tbsp
1 cup olive oil
½ cup grated Parmesan
1 tablespoon Italian parsley chopped
½ teaspoon dried oregano
Kosher salt and black pepper

For the Croutons

3 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon dried oregano
5 Italian bread slices ¾-inch thickness
Kosher salt
2 tablespoon grated Parmesan
1 tablespoon Italian parsley chopped

For the Salad

1 large head of romaine lettuce Cut off the base, and cut about 1 inch of the top outer green parts.
salt and black pepper freshly ground
2 tablespoon grated Parmesan cheese plus extra for garnish

Instructions

Marinate the Chicken

Place the marinade ingredients (except salt and pepper) in a small bowl and whisk to combine.
1 lemon, 1 tablespoon red wine vinegar, 2 cloves garlic, ⅓ cup olive oil, 1 teaspoon dried oregano, 1 teaspoon dried basil
Place the chicken in a large plastic baggie (or baking dish) and pour the marinade over it. Chill in the fridge for at least 1 hour, or up to 24 hours.
2 6 oz chicken breasts

Make the Dressing

In a food processor (or blender), purée the anchovy fillet with the garlic until finely chopped and blended. Scrape down the sides with a rubber spatula and pulse a few more times.
6 anchovy fillets, 3 cloves garlic
Add the eggs and process the mixture for about 2 minutes, stopping to scrape down the sides a couple of times. Turn off the motor and add the vinegar and lemon juice. Pulse for another 30 seconds.
2 egg yolks, ¼ cup red wine vinegar, ½ lemon
With the motor running, add the olive oil in a slow, steady stream until it is incorporated.
1 cup olive oil
Add the cheese, parsley, and oregano and pulse the mixture for another 10 seconds. Season with a pinch of salt and pepper.
½ cup grated Parmesan, 1 tablespoon Italian parsley, ½ teaspoon dried oregano, Kosher salt and black pepper
Transfer the dressing to a jar (or container) with a lid and refrigerate for at least 1 to 2 hours, or overnight. The dressing will thicken as it chills.

Make the Croutons

Preheat oven to 375°F.
In a small bowl, whisk together the olive oil, garlic powder, and oregano.
3 tablespoon olive oil, 1 teaspoon garlic powder, 1 teaspoon dried oregano
Trim the crusts from the bread slices and then cut into 1 to 2-inch cubes. Place the cubed bread into a large bowl and pour the seasoned oil over it, tossing to coat.
5 Italian bread slices
Spread the bread cubes on a baking sheet and bake them for 15 to 20 minutes, stirring at least once, until they are crispy and lightly browned.
Season the croutons with a healthy pinch of salt. Transfer them to a bowl and toss them with the grated Parmesan cheese (2 tbsp) and chopped parsley (1 to 2 tbsp). Set aside.
Kosher salt, 2 tablespoon grated Parmesan, 1 tablespoon Italian parsley

Prepare the Lettuce

Using your fingers or a sharp knife, cut the lettuce into bite-sized pieces. Place the lettuce into a colander and rinse under cool water. Pat dry with paper towels (or with a salad spinner).
1 large head of romaine lettuce
Transfer the lettuce back into the colander and chill in the fridge for at least 1 hour (or overnight).

Grill the Chicken and Assemble the Salad

Heat your grill to medium-high heat.
Remove the chicken from the marinade and liberally sprinkle the cutlets with salt and pepper. Grill over direct heat, flipping occasionally, until an internal temperature of 165°F is reached.
salt and black pepper
Slice the chicken into thin strips.
Place the lettuce into a large bowl. Add the croutons and 2 tablespoon grated Parmesan cheese. Spoon 1 cup of the dressing over the salad and toss to coat. Reserve the remaining dressing for passing at the table.
2 tablespoon grated Parmesan cheese
If desired, transfer the salad to a large platter and top it with the sliced chicken and additional grated Parmesan cheese. (or simply leave in the bowl and top with chicken and grated cheese). Serve at once!

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.

The dressing and croutons can be made 1 to 2 days in advance. The dressing needs to be chilled for at least 1 to 2 hours before serving (it will thicken as it chills).

The chicken can be served warm (right off the grill) or at room temperature. You can also bake the chicken for 30 to 40 minutes, or until the internal temperature reaches 165°F.

Extra dressing will keep in the fridge for up to 1 week.

This recipe calls for raw egg yolks (which is traditional). You can substitute top-notch mayonnaise for the egg yolks, if needed. People with compromised immune systems, elderly people, and infants should avoid raw eggs.

Nutrition