Grilled Chicken Caesar Salad Recipe

Pound the chicken breasts to an even thickness (about 1/2 inch) using a meat mallet or rolling pin to ensure even cooking.

In a shallow dish, whisk together 2 tbs olive oil, 1 tbs lemon juice, 1 crushed garlic clove, 1 tsp Dijon mustard, 1 tsp dried oregano, 1 tsp salt and 1/2 tsp black pepper to make the marinade.

Add the chicken breasts to the marinade, turning to coat both sides. Cover and refrigerate for at least 30 minutes and up to 4 hours.

Preheat a grill or grill pan to medium-high heat (around 200–230°C / 400–450°F). Brush the grill grates with a little oil to prevent sticking.

Remove chicken from marinade and let excess drip off. Grill chicken 4–6 minutes per side, until internal temperature reaches 74°C (165°F) and juices run clear. Transfer to a cutting board and rest 5 minutes, then slice into 1/2-inch strips.

Preheat oven to 190°C (375°F).

In a small skillet over medium heat, melt 1 tbs butter with 1 tsp olive oil. Add chopped parsley, thyme, and 1/4 tsp garlic powder; stir 30 seconds to release aromas.

Toss 2 cups cubed bread with the herb butter, spread in an even layer on a baking sheet, sprinkle 1/4 tsp salt over the cubes.

Bake for 8–12 minutes, tossing once, until golden and crisp. Remove and cool on a rack.

Place a medium skillet over medium heat. Add 100 g pancetta lardons and cook, stirring occasionally, until crisp and golden, about 6–8 minutes.

Use a slotted spoon to transfer pancetta to a paper towel-lined plate to drain. Reserve 1 tsp of the rendered fat in the pan to finish croutons or warm dressing if desired.

In a bowl or small food processor, combine 1/2 cup mayonnaise, 2 tbs Greek yogurt, 2 drained anchovy fillets, 1 minced garlic clove, 1 tbs lemon juice, 1/2 tsp Dijon mustard, 1/2 tsp Worcestershire sauce, 2 tbs grated Parmesan, 1/4 tsp black pepper and 1/4 tsp salt.

Blend or whisk until smooth and emulsified. Taste and adjust seasoning—add up to 1 tsp lemon juice for brightness or a pinch more salt if needed.

If the dressing is too thick, thin with 1–2 tsp water or olive oil to reach desired consistency.

Prepare the lettuce: halve the baby gem lettuce heads lengthwise, rinse and spin dry or pat dry. Keep leaves whole for plating or cut into large wedges.

Place lettuce on serving plates (1/3 head per person if serving 3–4). Drizzle a little olive oil (1 tsp total) over the leaves and season lightly with salt and pepper.

Spoon 2–3 tbs dressing over the lettuce and toss gently to coat, leaving some dressing to finish the plate if desired.

Arrange sliced grilled chicken over the lettuce. Scatter herb croutons and crispy pancetta over the top.

Shave or grate 40 g aged Parmesan over the salad and tuck 4 anchovy fillets among the leaves (or slice anchovies thinly). Add lemon wedges to the side for squeezing.

Finish with an optional extra drizzle of olive oil and a grind of black pepper. Serve immediately.