Grilled Chicken Truffle Caesar Salad* Recipe
romaine, anchovy, brioche crouton, parmesan, truffle caesar dressing fingerling potato, mixed greens, red wine vinaigrette (gf)
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Ingredients
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Grilled Chicken & Potatoes
Truffle Caesar Dressing
Salad & Garnishes
Method
Grilled Chicken & Potatoes
- 1
- 2
- 3
Sear potatoes
Heat 1 tbs unsalted butter and 1 tbs olive oil in a large skillet over medium-high heat. Add potatoes cut-side down and sear until golden and crisp, about 4–6 minutes. Turn and brown other sides 2–3 minutes. Remove from pan and keep warm.
- 4
Prepare chicken
Pound chicken breasts to an even 1/2–3/4 inch thickness or butterfly if preferred. Pat dry, then rub both sides with remaining 1 tbs olive oil, 1 tsp garlic powder, 1 tsp kosher salt and 1 tsp black pepper.
- 5
Grill chicken
Preheat a grill or grill pan to medium-high (400°F/200°C). Grill chicken 4–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and grill marks form. Let rest 5 minutes before slicing thinly across the grain.
Truffle Caesar Dressing
- 6
Blend dressing
In a medium bowl or small food processor, mash anchovy fillets with minced garlic and a pinch of salt to form a paste. Add egg yolk (or mayonnaise), lemon juice, Dijon mustard and white wine vinegar; whisk or pulse until combined.
- 7
Emulsify
With the motor running (or whisking vigorously), slowly stream in 6 tbs extra-virgin olive oil until the dressing emulsifies and thickens. Stir in grated Parmesan, truffle oil, 1/2 tsp black pepper and adjust salt to taste. If too thick, thin with 1–2 tsp water or more lemon juice. Chill while assembling salad.
Brioche Croutons & Salad Assembly
- 8
- 9
Prep greens
Trim and chop romaine hearts into bite-sized pieces. In a large bowl, combine chopped romaine and 2 cups mixed greens. Reserve a few leaves for plating, if desired.
- 10
Dress salad
Add about 4–6 tbs (adjust to taste) of the truffle Caesar dressing to the greens and toss gently to coat evenly. Start with less — you can always add more.
- 11
Plate
Divide dressed greens between two plates. Arrange sliced grilled chicken over each salad. Scatter seared fingerling potatoes alongside or on top, add brioche croutons, and sprinkle 2 tbs grated Parmesan per plate. Add capers if using. Finish each plate with a light drizzle (about 1/4 tsp) of truffle oil if you want more aroma and a lemon wedge on the side.
- 12
Serve
Serve immediately so croutons stay crisp and chicken remains warm. For a gluten-free option, omit brioche croutons and use GF croutons or roasted chickpeas.