Grilled Chicken & Caesar Salad Recipe
Chicken served over a Caesar salad with Caesar dressing on the side.
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Ingredients
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Grilled Chicken
Salad
Caesar Dressing (on the side)
Method
Grilled Chicken
- 1
Prepare and marinate
Pat chicken breasts dry with paper towel. In a shallow bowl or large zip-top bag combine 2 tbs olive oil, 1 tbs lemon juice, 2 minced garlic cloves, 1 tsp dried oregano, 1 tsp salt and 1/2 tsp black pepper. Add chicken, turn to coat thoroughly, and marinate at room temperature for 15 minutes or in the refrigerator for up to 2 hours.
- 2
Preheat grill
Preheat a gas or charcoal grill to medium-high (about 400–450°F / 205–230°C). If using a grill pan, heat it over medium-high heat and lightly oil the grates or pan.
- 3
Grill chicken
Remove chicken from marinade and let excess drip off. Place breasts on the grill and cook 5–7 minutes per side, depending on thickness, until internal temperature reaches 165°F (74°C) and juices run clear. Avoid moving too frequently to get good grill marks. Total cook time typically 10–14 minutes.
- 4
Rest
Transfer chicken to a cutting board and tent loosely with foil. Rest 5 minutes to allow juices to redistribute before slicing.
Caesar Dressing (on the side)
- 5
Make the dressing while the chicken rests. In a medium bowl whisk together 1/2 cup mayonnaise, 1/4 cup plain Greek yogurt, 1 tsp anchovy paste, 1 minced garlic clove, 2 tbs fresh lemon juice, 1 tsp Dijon mustard, 1/2 tsp Worcestershire sauce and 2 tsp olive oil until smooth. Season with 1/4 tsp freshly ground black pepper and 1/4 tsp salt. Taste and adjust lemon, salt or anchovy to preference. If you prefer a thinner dressing, whisk in 1–2 tbs water or more lemon juice until desired consistency.
- 6
Transfer dressing to a small serving bowl or jar and refrigerate until ready to serve. Dressing can be prepared up to 24 hours ahead; stir or shake before serving.
Salad Assembly
- 7
Prepare the lettuce: wash and dry Romaine thoroughly, then tear or chop into bite-sized pieces to yield about 8 cups packed.
- 8
Toss salad components: In a large bowl combine the Romaine, 1 cup croutons and 1/2 cup of the grated Parmesan (reserve the remaining 1/4 cup for topping). Toss gently to distribute.
- 9
Slice chicken: Slice rested chicken breasts thinly on a diagonal. Arrange slices over the tossed salad.
- 10
Finish plate: Sprinkle reserved 1/4 cup Parmesan over the chicken and salad. Serve with the Caesar dressing on the side in a small bowl or pitcher, and lemon wedges on the side if using. Let guests dress their salad to taste.