Chicken Caesar Salad Recipe
Grilled chicken, romaine hearts, Parmesan cheese, croutons and Caesar dressing
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Ingredients
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Salad
Grilled Chicken
Caesar Dressing
Method
Grilled Chicken
Prepare and marinate
Pound each chicken breast to an even thickness (about 1/2 inch) for even cooking. Pat dry. In a small bowl combine 2 tbs olive oil, 1 tsp minced garlic, 1 tsp kosher salt and 1/2 tsp black pepper. Rub mixture over both sides of the chicken and let rest at room temperature for 15 minutes (or refrigerate up to 2 hours).
Grill the chicken
Preheat a grill or grill pan to medium-high (about 400°F / 200°C). Oil the grill grates or pan lightly. Grill chicken 4–6 minutes per side, until internal temperature reaches 165°F (74°C) and juices run clear. Remove from heat and let rest on a cutting board 5–8 minutes to retain juices. Slice chicken thinly against the grain just before assembling salad.
Caesar Dressing
In a medium bowl, mash the minced anchovy fillets (or anchovy paste) and minced garlic into a paste using the back of a spoon or a fork.
Add 1/2 cup mayonnaise, 2 tbs Greek yogurt, 2 tbs fresh lemon juice, 1 tsp Dijon mustard and 1 tsp Worcestershire sauce to the anchovy-garlic paste. Whisk until smooth.
Slowly whisk in 2 tbs olive oil until emulsified. Stir in 2 tbs freshly grated Parmesan. Taste and adjust seasoning with black pepper and salt if needed. If dressing is too thick, whisk in 1–2 tsp water or more lemon juice to reach desired consistency. Refrigerate while preparing remaining components; bring to room temperature before tossing if chilled.
Salad Assembly
Prepare romaine: slice each romaine heart lengthwise into quarters or chop into bite-sized pieces. Rinse and spin dry thoroughly in a salad spinner, or pat dry with towels. Excess water will dilute the dressing.
Place the dried romaine in a large salad bowl. Add 1.5 cups croutons and about 2 oz (reserve 1 oz) of the freshly grated Parmesan.
Add sliced grilled chicken on top of the greens. Drizzle 3–4 tbs of the Caesar dressing over the salad (start with less; you can add more to taste). Toss gently but thoroughly to coat leaves and chicken evenly. Add more dressing if desired.