Grilled Caesar W / Chicken Recipe

Prep chicken and lettuce

Pat chicken breasts dry. If thick (over 1 inch), butterfly or pound to even 3/4-inch thickness. Cut romaine hearts in half lengthwise, keeping core intact so leaves hold together.

Season

In a small bowl combine 2 tbs olive oil, kosher salt, 3/4 tsp black pepper and garlic powder. Brush both sides of chicken with half of the mixture. Brush cut sides of romaine with remaining oil mixture. Zest the lemon and set zest aside; reserve lemon for finishing and juice for dressing.

Heat grill or grill pan

Preheat an outdoor grill to medium-high (around 400°F / 200°C) or heat a heavy grill pan over medium-high heat. Oil grates or pan lightly to prevent sticking.

Grill chicken

Place chicken on the hot grill. Cook 4–6 minutes per side depending on thickness, until internal temperature reaches 165°F (74°C). Remove chicken to a cutting board, tent loosely with foil and rest 5–7 minutes, then slice thinly across the grain.

Grill romaine

Place cut-side-down romaine on the grill. Grill 1–2 minutes until char marks form and lettuce is slightly wilted but still crisp. Flip and grill the outside briefly (20–30 seconds). Remove and keep warm.

Finish with lemon

Immediately after grilling, squeeze a little lemon over romaine halves and sprinkle a pinch of salt to lift flavors.

In a medium bowl, whisk together mayonnaise, grated Parmesan, chopped anchovies, Dijon mustard, Worcestershire sauce, minced garlic and lemon juice (use the lemon reserved from the grilling step). Whisk until smooth and emulsified. Taste and adjust seasoning with 1/2 tsp black pepper and more lemon or salt if desired. If dressing is too thick, thin with 1–2 tbs warm water until desired consistency is reached.

Make croutons

Preheat oven to 375°F (190°C). Toss bread cubes with 2 tbs melted butter or olive oil, a pinch of salt and the 1/4 tsp freshly ground black pepper. Spread on a baking sheet and bake 8–12 minutes, stirring halfway, until golden and crisp. Remove and cool slightly.

Assemble plates

Place each grilled romaine half on a plate. Spoon 1–2 tbs Caesar dressing over each half, then top with sliced grilled chicken. Scatter a handful of croutons and a sprinkle of extra grated Parmesan and lemon zest over the top. Finish with a light crack of black pepper to taste.

Serve

Serve immediately while romaine is warm and crisp and chicken is still juicy. Provide additional dressing and lemon wedges on the side.