#616 Grilled Chicken Caesar Recipe

Prepare and Marinate Chicken

Pound the chicken breasts to an even thickness (about 1/2 inch) if needed. In a bowl, whisk together 2 tbs olive oil, 1 tbs lemon juice, 1 tsp minced garlic, 1 tsp Dijon mustard, 1 tsp salt and 1/2 tsp black pepper. Add the chicken, coat thoroughly, and let marinate at room temperature for 15 minutes or in the refrigerator for up to 2 hours.

Grill Chicken

Preheat a grill or grill pan to medium-high heat (about 400°F / 200°C). Lightly oil the grates. Remove chicken from marinade and shake off excess. Grill chicken 4–6 minutes per side until internal temperature reaches 165°F (74°C) and juices run clear. Transfer to a cutting board and let rest 5 minutes, then slice thinly against the grain. Reserve one sliced breast for the salad (the recipe lists 1 piece); freeze or refrigerate extras for later use.

Make Dressing

In a medium bowl, combine 1/2 cup mayonnaise, chopped anchovy fillets (or anchovy paste), 1 minced garlic clove, 2 tsp fresh lemon juice, 1 tsp Dijon mustard and 1/2 tsp Worcestershire sauce. Whisk to blend. Slowly stream in 2 tbs olive oil while whisking to emulsify. Stir in 2 tbs freshly grated Parmesan. Taste and season with 1/4 tsp salt and 1/4 tsp freshly ground black pepper; adjust lemon or salt to preference. If dressing is too thick, thin with 1–2 tsp water or more lemon juice.

Prepare Lettuce: Chop or tear romaine hearts into bite-size pieces, then spin or pat dry so leaves are crisp.

Toss Salad: In a large bowl, add the romaine (about 3 cups). Add 3–4 tablespoons of Caesar dressing (start with less; you can add more to taste). Toss gently to coat leaves evenly.

Add Chicken, Croutons and Cheese: Arrange sliced grilled chicken breast over the dressed lettuce. Sprinkle 1 cup croutons and 1 tbs freshly grated Parmesan evenly over the salad.

Finish and Serve: Season with a little extra freshly ground black pepper and offer lemon wedges on the side for optional squeezing. Serve immediately so croutons stay crisp.