Chicken Caesar Salad Recipe

Prep and Marinate

Pound the chicken breasts to an even thickness (about 1/2 inch) if needed. In a bowl combine 2 tbs olive oil, 1 tbs lemon juice, 1 smashed garlic clove (minced), 1 tsp salt and 1 tsp black pepper. Add the chicken and coat both sides. Let marinate at room temperature for 15 minutes or refrigerate for up to 2 hours.

Cook

Preheat a grill or grill pan over medium-high heat. Brush the grill with a little oil. Grill chicken 5-7 minutes per side, until internal temperature reaches 165°F (74°C) and juices run clear. Transfer to a cutting board and rest 5 minutes before slicing thinly across the grain.

In a medium bowl, mash the 4 minced anchovy fillets and 2 minced garlic cloves into a paste using the back of a spoon. Add 1 cup mayonnaise, 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, 2 tbs fresh lemon juice and 2 tbs olive oil. Whisk until smooth.

Stir in 1 tbs freshly grated Parmesan, 1 tsp salt and 1/2 tsp black pepper. Taste and adjust seasoning—add more lemon if you want brighter acidity, or a pinch more salt if needed. If the dressing is too thick, whisk in up to 1-2 tbs water to reach desired consistency. Refrigerate until ready to use (can be made up to 48 hours ahead).

Wash and dry the Romaine lettuce well. Chop or tear into bite-sized pieces and place in a large bowl.

Add optional cherry tomatoes and 1 cup croutons to the lettuce.

Add about 1/2 to 3/4 cup of the prepared Caesar dressing to the bowl (reserve extra to serve). Toss the lettuce gently but thoroughly to coat leaves evenly.

Arrange the sliced warm grilled chicken on top of the dressed lettuce. Sprinkle with 1 cup shaved or grated Parmesan and additional croutons if desired. Serve immediately with extra dressing on the side.