Chicken Caesar Or Greek Salad Recipe
A meal itself: grilled chicken breast served over a Caesar salad.
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Ingredients
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Grilled Chicken
Caesar Salad
Caesar Dressing
Optional Greek Variation Add-ins
Method
Grilled Chicken
Prep and marinate
If chicken breasts are thick, butterfly or pound to even 1/2–3/4 inch thickness for even cooking. In a medium bowl, whisk together 2 tbs olive oil, 1 tbs lemon juice, minced 2 garlic cloves, 1 tsp dried oregano, 1 tsp salt and 1 tsp black pepper. Add chicken and turn to coat. Let marinate at room temperature for 15–20 minutes or refrigerate up to 2 hours (bring to room temperature 20 minutes before grilling).
Grill
Preheat grill or grill pan to medium-high (about 400°F / 200°C). Lightly oil the grates. Grill chicken 5–7 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and juices run clear. Remove from heat and rest 5 minutes before slicing thinly on a bias.
Caesar Dressing
In a small bowl, combine 1 tbs mayonnaise, 2 tbs plain Greek yogurt, 1 tsp anchovy paste, 1 tsp Dijon mustard, 1 tbs fresh lemon juice, 1 minced garlic clove and 1 tsp Worcestershire sauce. Whisk until smooth. Slowly whisk in 3 tbs olive oil until the dressing emulsifies. Season to taste with 1/2 tsp black pepper and 1/4 tsp salt. Adjust lemon, salt or anchovy for brightness and savory depth.
Caesar Salad Assembly
Tear or chop romaine into bite-sized pieces and place in a large bowl. Add 1 cup grated Parmesan and 1 cup croutons (reserve a few for topping). Add dressing a little at a time (about 2–3 tbs to start), tossing gently until leaves are lightly coated. Add more dressing as desired—about 3–4 tbs total for 4 servings.
Divide dressed romaine among plates or a large serving platter. Top each portion with sliced grilled chicken. Garnish with additional Parmesan shavings, reserved croutons and lemon wedges for squeezing over the chicken and salad.
Optional Greek Variation
To make a Greek-style variation instead of classic Caesar-only: omit or reduce Parmesan to 1/4 cup and skip anchovy paste if preferred. Add 1/2 cup halved kalamata olives, 1/2 cup sliced cucumber, 1/2 cup halved cherry tomatoes, 1/4 cup thinly sliced red onion and 1/2 cup crumbled feta to the dressed lettuce. Toss gently, top with sliced grilled chicken and serve. Use lemon wedges and a drizzle of olive oil if desired.