Grilled Chicken Caesar Salad Recipe

Prepare the chicken

Pat the chicken breasts dry with paper towels. If breasts are very thick, butterfly or pound to an even thickness (~1/2 inch) for even cooking.

Make the marinade

In a bowl combine 2 tbs olive oil, 2 minced garlic cloves, 1 tsp Dijon mustard, 1 tbs lemon juice, 1 tsp kosher salt and 1/2 tsp black pepper. Whisk to emulsify.

Marinate

Place chicken in a shallow dish or zip-top bag and pour marinade over. Turn to coat fully. Marinate at room temperature for 15–20 minutes or refrigerate up to 2 hours. If refrigerated, bring to room temperature 20 minutes before grilling.

Grill the chicken

Preheat grill or grill pan to medium-high (about 400°F / 200°C). Oil the grate lightly. Grill chicken 4–6 minutes per side, until internal temperature reaches 165°F (74°C) and juices run clear. Remove and let rest 5 minutes.

Slice

Slice the rested chicken crosswise into 1/4-inch thick strips for the salad.

Combine base

In a medium bowl whisk together 1/2 cup mayonnaise, 1/4 cup plain Greek yogurt, 1 tsp anchovy paste, 1 minced garlic clove, 2 tbs lemon juice, 1 tsp Dijon mustard and 1 tsp Worcestershire sauce until smooth.

Finish dressing

Slowly whisk in 2 tbs olive oil until incorporated. Stir in 2 tbs freshly grated Parmesan, 1/4 tsp salt and 1/4 tsp black pepper. Taste and adjust lemon, salt, or anchovy to preference. If too thick, thin with 1–2 tbs water or more lemon juice.

Prepare lettuce

Wash and dry romaine leaves thoroughly. Chop or tear into bite-sized pieces and place in a large salad bowl.

Dress the salad

Add about 3–4 tablespoons of the Caesar dressing to the lettuce and toss gently to coat, adding more dressing as desired (reserve a little for guests).

Add chicken and toppings

Arrange sliced grilled chicken over the dressed lettuce. Sprinkle 1 cup croutons and 3 oz shaved Parmesan evenly across the salad.

Finish and serve

Season with freshly ground black pepper to taste. Serve immediately with lemon wedges on the side for squeezing.