Grilled Chicken Caesar Recipe

Prepare and marinate

Pat chicken breasts dry with paper towels. If breasts are very thick, butterfly or pound to an even 1/2–3/4-inch thickness for even cooking.

In a bowl, whisk together 2 tbs olive oil, 1 tbs fresh lemon juice, 1 tsp minced garlic, 1 tsp Dijon mustard, 1 tsp kosher salt, and 1 tsp freshly ground black pepper. Add chicken and coat thoroughly. Marinate at room temperature for 15–20 minutes or refrigerate up to 2 hours. If chilled, bring to room temperature 15 minutes before grilling.

Grill the chicken

Preheat grill or grill pan to medium-high (about 400°F / 200°C). Oil grates lightly. Remove chicken from marinade and let excess drip off. Grill 4–6 minutes per side depending on thickness, until internal temperature reaches 165°F (74°C) and exterior has good char marks. Transfer to a cutting board and let rest 5 minutes before slicing thinly on the bias.

Emulsify dressing

In a medium bowl, whisk together 1 egg yolk, 1 clove minced garlic, 2 finely chopped anchovy fillets, 1 tsp Dijon mustard, 2 tbs fresh lemon juice, and 1 tsp Worcestershire sauce until smooth.

While whisking constantly, slowly drizzle in the olive oil (about 1 dl) in a thin, steady stream to form an emulsion. If the dressing becomes too thick, whisk in 1–2 tbs warm water to reach desired consistency.

Stir in 1 tbs grated Parmesan, then season with 1 tsp salt and 1 tsp freshly ground black pepper to taste. Taste and adjust lemon, salt, or anchovy slightly if needed. Set aside or chill briefly. (If you prefer not to use raw egg, substitute 2–3 tbs mayonnaise and skip the egg yolk.)

Toss 6 cups torn Romaine lettuce with about 3/4 of the dressing (reserve a little for serving) in a large bowl until leaves are evenly coated. Add 1 cup croutons and toss gently.

Divide dressed lettuce among 2 plates (servings). Arrange sliced grilled chicken over the top of each salad.

Scatter 1 cup shaved Parmesan over the salads, add remaining dressing to taste, and garnish with lemon wedges. Serve immediately.