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Grilled Chicken Caesar Salad

Chicken Caesar salad in a modern white ceramic bowl on white marble, with sliced grilled chicken, crisp romaine, golden croutons, grated and shaved Parmesan, creamy dressing, and cracked pepper.
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Grilled Chicken Caesar Salad is a crisp, hearty dinner salad with juicy marinated chicken, chopped romaine, crunchy croutons, and a bold homemade Caesar dressing. The lemony dressing doubles as the chicken marinade, so every bite tastes fresh, savory, and well seasoned. Serve it for lunch or dinner when you want something cool, crunchy, and filling.

Ingredients

Scale

Dressing/Chicken Marinade makes 1 ½ cups

  • ⅓ cup fresh lemon juice
  • 2 tablespoons red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons anchovy paste
  • 3 garlic cloves, sliced
  • ¾ teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1½ teaspoons honey
  • ½ cup olive oil
  • 3 tablespoons avocado oil
  • ½ cup grated parmesan

Salad

  • 1 ½ lbs. boneless skinless chicken breast
  • Salt and pepper, to taste
  • 2 large hearts romaine lettuce, cleaned and chopped, about 10 to 12 cups
  • 2 cups croutons
  • ½ cup grated parmesan
  • ⅓ cup shaved parmesan
  • Freshly cracked pepper, for serving

Instructions

  1. Blend the dressing: Add the lemon juice, red wine vinegar, Dijon mustard, Worcestershire sauce, anchovy paste, garlic, kosher salt, black pepper, and honey to a food processor. Blend until combined, then slowly drizzle in the olive oil and avocado oil while blending.
  2. Finish the dressing: Transfer ½ cup of the dressing to a resealable bag for the chicken marinade. Add ½ cup grated parmesan to the remaining dressing, blend until smooth, then cover and refrigerate.
  3. Marinate the chicken: Slice the chicken breasts in half lengthwise to make thinner cutlets, then pound to about ½ inch thick. Pat dry, season with salt and pepper, add to the bag with the marinade, seal, and refrigerate for 30 mins to 2hr.
  4. Cook the chicken: Let the chicken sit at room temperature for 15 to 20 mins while the grill heats to medium high, about 450°F. Grill for 4 to 5 mins on the first side and 3 to 4 mins on the second side, until the thickest part reaches 165°F.
  5. Rest and slice: Transfer the chicken to a plate and rest for 5 to 10 mins. Slice into strips once the juices have settled.
  6. Assemble the salad: Toss the chopped romaine with ½ cup dressing, ½ cup grated parmesan, half of the shaved parmesan, and half of the croutons. Top with sliced chicken, remaining croutons, remaining shaved parmesan, freshly cracked pepper, and extra dressing as desired.

Notes

  • Dry the romaine very well before tossing so the dressing clings instead of watering down.
  • Do not marinate the chicken longer than 4hr, because the lemon juice and vinegar can soften the texture too much.
  • To cook indoors, sear the chicken in a skillet with a little avocado oil or olive oil over medium high heat until it reaches 165°F.
  • Store the chicken, dressing, lettuce, and croutons separately for the best texture. Leftover dressing keeps in the fridge for up to 4 days, and cooked chicken keeps for up to 3 days.

Nutrition

Find it online: https://cozyhomeplate.com/grilled-chicken-caesar-salad/