Grilled Chicken Caesar Salad Recipe

Prepare and marinate chicken

Pound the chicken breasts to an even thickness (about 1/2 inch) or butterfly if thick. In a bowl combine 2 tbs olive oil, 1 tbs lemon juice, 1 minced garlic clove, 1 tsp Dijon mustard, 1 tsp salt and 1 tsp black pepper. Add the chicken and turn to coat. Marinate at room temperature for 15 minutes or refrigerate up to 2 hours.

Grill the chicken

Preheat grill or grill pan to medium-high (about 400°F / 200°C). Oil the grates lightly. Remove chicken from marinade and discard excess. Grill 4–6 minutes per side, until internal temperature reaches 165°F (74°C) and juices run clear. Transfer to a cutting board and rest 5 minutes, then slice thinly against the grain.

Make dressing

In a bowl whisk together 1 cup mayonnaise, the minced anchovy fillets (or 1 tsp anchovy paste), 1 minced garlic clove, 2 tbs lemon juice, 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, 1 tbs olive oil and 1 tbsp grated Parmesan. Season with 1 tsp salt and 1/2 tsp black pepper. Taste and adjust acidity or salt as needed. Chill at least 15 minutes to allow flavors to meld.

Prepare lettuce and toppings

Wash and dry the romaine thoroughly, then chop or tear into bite-sized pieces. Place lettuce in a large bowl. If using cherry tomatoes, halve them and add to the bowl. Add 2 cups croutons and 3/4 cup of the grated Parmesan to the bowl, reserving some cheese for garnish.

Dress and toss

Add about half to three-quarters of the dressing to the lettuce and toss gently to coat—add more dressing to taste. The salad should be coated but not soggy.

Top with chicken

Arrange the sliced grilled chicken over the dressed lettuce. Sprinkle the remaining Parmesan and additional croutons if desired. Serve immediately.