Grilled Chicken Caesar Salad Recipe
Make Grilled Chicken Caesar Salad Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Late Night
Method
Late Night
- 1
Prepare and season the chicken
Pat the chicken breasts dry. In a small bowl mix salt, pepper, garlic powder, and paprika. Rub the mixture evenly over both sides of the chicken. Brush the chicken with 1 tablespoon olive oil and let rest while you preheat the grill.
- 2
- 3
Make Caesar dressing
In a medium bowl whisk together mayonnaise, lemon juice, Worcestershire sauce, Dijon mustard, minced garlic, and anchovy paste (if using). Stir in grated Parmesan. Slowly drizzle in 1 tablespoon olive oil, whisking until emulsified. Season with salt and pepper to taste.
- 4
Prepare salad greens and croutons
Rinse the romaine lettuce well and dry completely. Tear or chop into bite-sized pieces. If making croutons from bread, toss bread cubes with 1 tablespoon olive oil, garlic powder, and a pinch of salt; toast in a 375°F (190°C) oven for 7–9 minutes until golden.
- 5
Assemble the salad
In a large bowl, toss the romaine with enough Caesar dressing to lightly coat the leaves. Add croutons and shaved Parmesan; toss gently. Arrange sliced chicken on top and drizzle with any remaining dressing. Finish with a light grating of extra Parmesan.
- 6
Serve
Divide between plates, garnish with an extra squeeze of lemon if desired, and serve immediately for best texture.
