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Ingredients
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For the chicken and marinade
For the quick pickled shallots
For the Caesar dressing
For the salad
Optional croutons
Method
For the chicken and marinade
- 1
Prepare and marinate
Pat the chicken breasts dry. If they are thick, butterfly or pound to an even 1/2-inch thickness. In a bowl whisk together 3 tbs olive oil, 2 tbs lemon juice, 1 tbs Dijon, 1 tsp Worcestershire, 2 minced garlic cloves, 1 tsp kosher salt and 1/2 tsp black pepper. Add the chicken, coat thoroughly, cover and refrigerate for at least 30 minutes and up to 4 hours.
- 2
- 3
Grill
Remove excess marinade from the chicken and place on the hot grill. Grill 4–6 minutes per side until the internal temperature reaches 165°F (74°C) and the chicken has good char marks. Transfer to a cutting board and let rest 5 minutes, then slice thinly across the grain.
For the quick pickled shallots
- 4
While chicken marinates, place the thinly sliced shallots in a jar or heatproof bowl. In a small saucepan combine 1/2 cup apple cider vinegar, 1/2 cup water, 1 tsp sugar and 1/2 tsp kosher salt. Bring to a gentle simmer to dissolve the sugar and salt, then pour hot brine over shallots. Let cool to room temperature (about 20 minutes) then cover and refrigerate; they will be ready in 30 minutes and keep up to 2 weeks.
For the Caesar dressing
- 5
In a bowl whisk together 1/2 cup mayonnaise and 1/4 cup Greek yogurt until smooth. Add 2 finely chopped anchovy fillets and 1 minced garlic clove and mash together to incorporate. Stir in 1 tbs lemon juice, 1/2 tsp Dijon, 1/2 tsp Worcestershire sauce and 1/2 cup grated Pecorino Romano. Season with 1/4 tsp freshly ground black pepper and taste; adjust salt only if needed (anchovies and Pecorino are salty). If the dressing is too thick, thin with 1–2 tbs water or olive oil to desired consistency.
For the salad assembly
- 6
- 7
Toss 2 cups chopped Romaine with about 3 tbs of the Caesar dressing (reserve extra to serve) until leaves are well coated. Arrange on a platter or individual plates.
- 8
Arrange sliced grilled chicken over the dressed Romaine. Spoon a few pickled shallot slices and some of the pickling liquid over the chicken (to taste) for brightness. Sprinkle 1/4 cup grated Pecorino Romano over the top, add croutons if using, and finish with a drizzle of 1 tbs olive oil and 1/4 tsp freshly ground black pepper.
- 9
Serve immediately with extra dressing and pickled shallots on the side.