Grilled Chicken Ceasar Recipe

Prepare and pound

If chicken breasts are thick, place them between two pieces of plastic wrap and pound to an even thickness (about 0.75 inch / 2 cm) so they cook evenly.

In a bowl, whisk together 3 tbs extra-virgin olive oil, 2 tbs lemon juice, 3 minced garlic cloves, 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, 1 tsp kosher salt and 1 tsp black pepper to make the marinade.

Add the chicken breasts to a resealable bag or shallow dish and pour the marinade over them, turning to coat. Refrigerate for at least 30 minutes and up to 4 hours. If short on time, 15 minutes will still add flavor.

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

Remove chicken from the marinade and let excess drip off. Grill the breasts 5-7 minutes per side (depending on thickness) until they reach an internal temperature of 165°F (74°C) and have good grill marks. Do not overcrowd; cook in batches if needed.

Transfer grilled chicken to a plate, tent loosely with foil and rest 5 minutes before slicing against the grain into 1/4-inch slices.

In a medium bowl, whisk together 1 cup mayonnaise, 1 cup grated Parmesan, 3 chopped anchovy fillets (or 1 tsp anchovy paste), and 1 minced garlic clove until smooth.

Add 2 tbs fresh lemon juice, 1 tsp Dijon mustard, 1 tsp red wine vinegar and whisk to combine.

Slowly whisk in 2 tbs olive oil to emulsify the dressing. Season with 1 tsp freshly ground black pepper and 1/2 tsp salt. Taste and adjust acidity or salt as desired (add more lemon or vinegar for brightness, more Parmesan for umami). Refrigerate if not using right away.

Wash and thoroughly dry the Romaine lettuce. Tear or chop into bite-size pieces and place in a large salad bowl.

Add 2 cups croutons and 1/2 cup shaved Parmesan to the bowl with the lettuce.

Add about 3/4 to 1 cup of the Caesar dressing to the salad (start with less; you can always add more). Toss gently but thoroughly to coat leaves evenly. Season with 1/4 tsp freshly ground black pepper.

Arrange sliced grilled chicken on top of the dressed salad. Sprinkle additional 1/4 cup grated Parmesan if desired and garnish with lemon wedges.

Serve immediately so croutons remain crisp. Offer extra dressing at the table.