Grilled Chicken Caesar Salad Recipe

Prepare chicken

If breasts are very thick, butterfly or pound to an even thickness (about 1/2 inch) so they cook evenly.

Make marinade

In a bowl whisk together 2 tbs olive oil, 1 tbs lemon juice, 1 minced garlic clove, 1 tsp salt, 1 tsp black pepper and 1/2 tsp dried oregano.

Marinate

Place the chicken breasts in a zip-top bag or shallow dish and pour marinade over. Seal or cover and refrigerate for 20–30 minutes (up to 2 hours).

Grill

Preheat a grill or grill pan to medium-high heat (about 400°F / 200°C). Remove chicken from marinade and let excess drip off. Grill 4–6 minutes per side, or until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice thinly across the grain.

Preheat the oven to 375°F (190°C). Toss 3 cups bread cubes with 2 tbs olive oil, 1/2 tsp garlic powder, 1/4 tsp salt and 1/4 tsp black pepper on a baking sheet. Spread in a single layer and bake 10–12 minutes, stirring once halfway, until crisp and golden. Let cool.

In a medium bowl, mash the 2 anchovy fillets with 1 minced garlic clove and 1 tsp Dijon until a paste forms.

Whisk in 1/2 cup mayonnaise, 1/4 cup Greek yogurt, 1/4 cup grated Parmesan, 2 tbs lemon juice, 1/2 tsp Worcestershire sauce, 2 tbs olive oil, 1/2 tsp freshly ground black pepper and 1/4 tsp salt until smooth and emulsified. Taste and adjust seasoning — add a little water to loosen if too thick.

Wash and dry 2 romaine hearts thoroughly. Chop or tear into bite-sized pieces and place in a large bowl.

Add roughly half of the croutons and about two-thirds of the dressing; toss gently to coat. Add sliced grilled chicken and toss again gently to incorporate.

Transfer to serving plates, sprinkle with remaining Parmesan shavings and remaining croutons. Serve additional dressing on the side.