Grilled Chicken Caesar Salad
75% authentic · Italian-American
A hearty and satisfying variation of the Caesar salad, featuring grilled chicken breast strips served over crisp romaine lettuce with the classic dressing and croutons.
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Ingredients
- Chicken breast2 large
- Olive oil2 tablespoons
- Saltto taste
- Black pepperto taste
- Romaine lettuce2 large heads
- Garlic2 cloves
- Anchovy fillets4
- Egg yolk1 large
- Dijon mustard1 teaspoon
- Lemon juice2 tablespoons
- Worcestershire sauce1 teaspoon
- Parmesan cheese, grated1/2 cup
- Olive oil (for dressing)1/2 cup
- Baguette, cubed2 cups
- Butter2 tablespoons
Steps
- 1
Season chicken breasts with salt and pepper. Grill or pan-sear until cooked through and lightly browned. Let rest, then slice into strips.
- 2
Prepare croutons as described in the Classic Caesar Salad recipe.
- 3
Prepare the dressing: Mince 1 clove of garlic and mash it with the anchovy fillets into a paste. In a medium bowl, whisk together the egg yolk, Dijon mustard, lemon juice, and Worcestershire sauce.
- 4
Slowly drizzle in the olive oil while whisking continuously to emulsify. Stir in the garlic-anchovy paste and half of the grated Parmesan cheese. Season with salt and pepper.
- 5
Wash and thoroughly dry the romaine lettuce. Tear the leaves into bite-sized pieces and place them in a large salad bowl.
- 6
Add the dressing to the lettuce and toss gently to coat. Add the croutons and the remaining Parmesan cheese. Toss again lightly.
- 7
Serve the salad topped with the grilled chicken strips, garnished with extra Parmesan cheese and cracked black pepper.
