Grilled Chicken Caesar Salad Recipe

Prepare marinade

In a medium bowl, whisk together 3 tbs olive oil, 2 tbs lemon juice, 1 tbs Worcestershire sauce, 2 minced garlic cloves, 1 tsp Dijon mustard, 1 tsp dried oregano, 1 tsp salt and 1/2 tsp black pepper until combined.

Marinate chicken

Pound or score the 2 chicken breasts to even thickness (about 1/2 inch). Place chicken in a zip-top bag or shallow dish, pour in marinade, massage to coat, seal and refrigerate for at least 30 minutes and up to 4 hours.

Preheat grill

Preheat a grill or grill pan to medium-high heat (around 400°F / 200°C). Oil the grates or brush the pan lightly with oil to prevent sticking.

Grill chicken

Remove chicken from marinade and let excess drip off. Grill breasts 5-7 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and juices run clear. Avoid pressing on the chicken so it stays juicy.

Rest and slice

Transfer chicken to a cutting board and let rest 5 minutes. Slice chicken thinly across the grain into strips.

In a small bowl or jar, combine 1/2 cup mayonnaise, 1/4 cup grated Parmesan, 1 tbs lemon juice, 1 tsp anchovy paste, 1 minced garlic clove, 1/2 tsp Dijon mustard, 2 tbs olive oil, 1/4 tsp black pepper and 1/4 tsp salt. Whisk or shake vigorously until smooth and emulsified. Taste and adjust seasoning with extra lemon, salt or pepper as needed.

Chop or rough-tear romaine lettuce to yield about 6 cups and place in a large bowl.

Thinly slice 1/4 of a red onion into half-moons and add to the bowl with 1 cup croutons and 1/2 cup crumbled queso fresco.

Add sliced grilled chicken on top of the lettuce and toppings.

Drizzle 3-4 tbs of the prepared Caesar dressing over the salad (or to taste). Toss gently to combine, making sure the lettuce is evenly coated. Add additional dressing as desired.

Plate the salad, finish with an extra sprinkle of grated Parmesan or a little cracked black pepper if desired, and serve immediately.