Grilled Chicken Caesar Salad Recipe

Pound and Marinate

Pound each chicken breast to an even thickness (~3/4 inch) so it cooks evenly. In a bowl, whisk together 3 tbs olive oil, 1 tbs lemon juice, 1 tsp garlic powder, 1 tsp dried oregano, 2 tsp salt and 1 tsp black pepper. Add chicken, coat well, and let marinate 15–30 minutes at room temperature or up to 2 hours in the refrigerator.

Grill

Preheat grill to medium-high (about 400°F / 200°C). Oil the grates. Grill chicken 4–6 minutes per side, until internal temperature reaches 165°F (74°C) and juices run clear. Transfer to a cutting board and rest 5 minutes, then slice into 1/2-inch strips or bite-sized pieces.

In a medium bowl, combine 1.5 cups mayonnaise, 1/2 cup Greek yogurt, 3 tbs grated Parmesan, 2 tsp anchovy paste, 1 tsp Dijon mustard, 3 minced garlic cloves, 2 tbs red wine vinegar, 2 tbs lemon juice and 1/2 cup olive oil. Whisk until smooth and emulsified. Stir in 1/4 tsp crushed red pepper, 1/2 tsp salt and 1/2 tsp black pepper. Taste and adjust seasoning or acidity with more lemon juice or salt as desired. Chill the dressing at least 15 minutes to let flavors meld.

If using fresh corn, char on the grill for 6–8 minutes turning occasionally, then cut kernels from the cob. If using thawed frozen corn, toast in a hot skillet 4–6 minutes to add color. Let cool slightly.

In a very large bowl, add 10 cups chopped romaine. Add 3 cups halved cherry tomatoes, 2 cups corn kernels, 2 cups tortilla strips and 2 cups shredded Monterey Jack cheese.

Add sliced grilled chicken to the bowl. Pour 1 1/2 to 2 cups Tuscan Caesar dressing over the salad (start with 1 1/2 cups and add more to taste) and toss thoroughly but gently to combine so tortilla strips retain some crunch. Adjust seasoning with salt and pepper if needed.

Transfer to serving platters or a large shallow pan. Sprinkle an additional 1/2 cup grated Parmesan over the top and garnish with lemon wedges. Serve immediately so tortilla strips stay crisp.