Grilled Chicken Caesar Recipe
Marinated roasted chicken breast atop crisp romaine lettuce tossed with Caesar dressing and topped with shredded Parmesan and croutons.
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Ingredients
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Marinated Roasted Chicken
Caesar Dressing
Salad & Garnish
Method
Marinated Roasted Chicken
- 1
Prepare the marinade
In a medium bowl, whisk together 3 tbs olive oil, 2 tbs fresh lemon juice, 1 tbs Dijon mustard, 3 minced garlic cloves, 1 tsp Worcestershire sauce, 1 tsp dried oregano, 1 tsp kosher salt, and 1 tsp freshly ground black pepper until combined.
- 2
Marinate the chicken
Place 4 boneless skinless chicken breasts in a resealable bag or shallow dish. Pour the marinade over the chicken, pressing out excess air if using a bag. Refrigerate for at least 30 minutes and up to 4 hours (do not exceed 8 hours to avoid texture changes).
- 3
- 4
Grill the chicken
Remove chicken from the marinade and let excess drip off. Grill the breasts 5-7 minutes per side, flipping once, until internal temperature reaches 165°F (74°C) and exterior has a golden char. Adjust time for thickness.
- 5
Rest and slice
Transfer chicken to a cutting board and let rest 5 minutes to retain juices. Slice each breast thinly at a slight diagonal for serving.
Caesar Dressing
- 6
Make the dressing
In a bowl, whisk together 1 cup mayonnaise, 1 tbs grated Parmesan, 2 tbs fresh lemon juice, 1 tsp anchovy paste, 1 minced garlic clove, 1 tsp Dijon mustard, and 1 tsp Worcestershire sauce until smooth. Slowly whisk in 2 tbs olive oil to emulsify. Season with 1 tsp black pepper and 1/2 tsp salt. Taste and adjust lemon, salt, or anchovy to preference.
Assemble Salad & Garnish
- 7
Prep lettuce
If not already done, wash and dry 2 heads of romaine lettuce thoroughly. Chop or tear into bite-sized pieces and place in a large salad bowl.
- 8
Toss lettuce with dressing
Add about 1/2 to 3/4 cup of the prepared Caesar dressing to the lettuce. Toss gently but thoroughly to coat leaves evenly. Add more dressing to taste, but avoid overdressing—the salad should be lightly coated.
- 9
Plate and top
Divide the dressed romaine among 4 plates or bowls. Top each portion with sliced grilled chicken breasts (about 1 breast per serving), sprinkle 2 tbs shredded Parmesan and approximately 1/4 cup croutons per plate. Finish with a light grind of black pepper (about 1/16 tsp) over each salad.
- 10
Serve
Serve immediately so the lettuce stays crisp and croutons remain crunchy. Leftover dressing can be refrigerated up to 5 days; store sliced chicken separately.