Grilled Chicken Caesar Salad
75% authentic · American
A hearty and satisfying Caesar salad variation featuring grilled chicken breast strips, adding protein and a smoky flavor to the classic combination.
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Ingredients
- Chicken breast2 boneless, skinless
- Romaine lettuce2 heads
- Garlic2 cloves
- Anchovy fillets4
- Egg yolk1 large
- Lemon juice2 tablespoons
- Dijon mustard1 teaspoon
- Worcestershire sauce1 teaspoon
- Parmesan cheese, grated1/2 cup
- Olive oil1/4 cup
- Baguette, cubed2 cups
- Saltto taste
- Black pepperto taste
Steps
- 1
Season chicken breasts with salt and pepper. Grill or pan-sear until cooked through. Let rest, then slice into strips.
- 2
Prepare croutons: Toss baguette cubes with a little olive oil, salt, and pepper. Bake at 375°F (190°C) until golden and crisp.
- 3
Make the dressing: Mince garlic and anchovy fillets into a paste. In a bowl, whisk together egg yolk, lemon juice, Dijon mustard, and Worcestershire sauce.
- 4
Slowly whisk in olive oil until emulsified. Stir in the garlic-anchovy paste and half of the grated Parmesan cheese. Season with salt and pepper.
- 5
Wash and dry romaine lettuce. Tear into bite-sized pieces.
- 6
In a large bowl, toss the romaine lettuce with the dressing until evenly coated.
- 7
Add the croutons, remaining Parmesan cheese, and grilled chicken strips. Toss gently.
- 8
Serve immediately.
