Grilled Chicken Caesar Salad Recipe

Prepare and marinate

Pound the chicken breasts to an even thickness (~3/4") or butterfly if thick. In a bowl whisk together 1/4 cup olive oil, 2 tbsp lemon juice, 1 tbsp Dijon, 3 minced garlic cloves, 2 tbsp chopped parsley, 1 tsp dried oregano, 1 tsp salt and 1/2 tsp black pepper. Add chicken, coat thoroughly, cover and refrigerate at least 30 minutes and up to 4 hours.

Grill chicken

Preheat grill to medium-high (about 400°F/200°C). Remove chicken from marinade and let excess drip off. Oil the grill grates lightly. Grill chicken 4–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and nice char marks form. Transfer to a cutting board, rest 5–7 minutes, then slice on a bias into 1/2" thick slices.

Prep romaine

Preheat a second zone of the grill or a grill pan to high. Slice each romaine heart in half lengthwise, leaving core intact so halves hold together. Brush cut sides lightly with 2 tbsp olive oil and sprinkle with 1/2 tsp salt and 1/4 tsp pepper.

Grill romaine

Place romaine cut-side down on the hot grill. Cook 1.5–2 minutes until grill marks appear and edges soften; flip and grill 30–45 seconds on the outer side just to warm through. Remove and keep warm.

Make dressing

In a bowl whisk together 1/2 cup mayonnaise, 1/4 cup plain Greek yogurt, 3 chopped anchovy fillets and 1 minced garlic clove until smooth. Whisk in 2 tbsp lemon juice, 1 tsp Worcestershire sauce, 1 tsp Dijon mustard, 1/2 cup grated Parmesan, 1/4 tsp black pepper and 1/4 tsp salt. Taste and adjust seasoning; if too thick, thin with up to 1–2 tbsp water or olive oil.

Make prosciutto crisps

Preheat oven to 375°F (190°C). Line a baking sheet with parchment. Arrange 6 prosciutto slices in a single layer (they will not overlap). Bake 8–12 minutes until crisp and golden. Remove and drain on paper towels; break into shards for topping.

Finish garnish

Place grilled romaine halves on serving plates. Drizzle a little extra-virgin olive oil (1 tbsp total divided) and a light swipe of 2 tbsp balsamic glaze across the romaine and plate for presentation. Scatter shaved Parmesan and prosciutto crisps over the romaine.

If using croutons, toss 2 cups cubed day-old bread with 1 tbsp olive oil, 1/4 tsp garlic powder and 1/8 tsp salt. Spread on a baking sheet and bake at 375°F (190°C) for 8–10 minutes, tossing once, until golden and crisp. Cool slightly.

Slice the rested grilled chicken and arrange over the grilled romaine halves. Spoon Caesar dressing over the chicken and romaine (about 2–3 tbsp per serving, or serve extra on the side). Sprinkle optional croutons, additional shaved Parmesan, and prosciutto crisps. Finish with a light drizzle of balsamic glaze and a grind of black pepper. Serve immediately.