Chicken Caesar Salad Recipe

Prep lettuce

Remove outer leaves if necessary, halve each cos (romaine) lettuce head lengthwise, rinse thoroughly and spin or pat dry. Chop or tear into bite-size pieces if preferred, then place in a large salad bowl and chill while other components are prepared.

Grate or shave the parmesan. If using a block, use a vegetable peeler for wide shavings or a microplane for fine grate. Measure out croutons and set aside.

Pound the chicken breasts to an even thickness (about 1/2–3/4 inch) for even cooking, or butterfly if preferred.

In a small bowl combine 2 tbs olive oil, 1 tsp minced garlic, 1 tbs lemon juice, 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp smoked paprika (if using). Mix to make a marinade.

Coat the chicken breasts with the marinade. Let rest at room temperature for 10–15 minutes or refrigerate for up to 2 hours (if refrigerating, bring back to room temperature 20 minutes before cooking).

Preheat a grill or grill pan over medium-high heat until very hot and lightly oiled to prevent sticking. You can also use a hot cast-iron skillet for char marks.

Place chicken on the grill and cook for 4–6 minutes per side, depending on thickness, until internal temperature reaches 165°F (74°C) and juices run clear. Avoid flipping too often to get good char marks.

Remove chicken to a cutting board and let rest for 5 minutes, then slice into 1/4-inch strips or bite-size pieces.

In a medium bowl mash the anchovy fillets with the minced garlic to form a paste. This mellows and distributes their flavor through the dressing.

Add 1/2 cup mayonnaise, 1/4 cup plain Greek yogurt, 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, 2 tbs lemon juice, 2 tbs olive oil, 1/4 tsp freshly ground black pepper and 1/4 tsp salt to the anchovy-garlic paste. Whisk until smooth and emulsified. Taste and adjust seasoning—add more lemon for brightness, salt for savoriness, or a splash more olive oil for looseness.

If you prefer a thinner dressing, whisk in 1–2 tbs of cold water until desired consistency is reached. Chill in the refrigerator until ready to toss.

Add the prepared croutons and about 3/4 of the parmesan to the bowl with the lettuce.

Add 3–4 tbs (about 45–60 ml) of Caesar dressing to the lettuce and toss gently but thoroughly to coat. Start with less dressing and add more as needed to avoid overdressing.

Arrange the sliced chargrilled chicken on top of the dressed lettuce. Sprinkle remaining parmesan over the salad. Add additional freshly ground black pepper to taste and serve with lemon wedges on the side if desired.