Grilled Chicken Caesar SaladApril 15, 2016 By Cathy — 6 Comments
Juicy chicken, charred Romaine and crunchy croutons make this grilled chicken caesar salad a must for grilling season.
Chances are if you visit me for a meal during grilling season, especially on a weeknight, I’m going to be feeding you a grilled chicken caesar salad at some point. When I say that it’s a staple, I mean that it’s up there with these breaded chicken breasts that we eat far more than someone that has a cooking blog should. But then, there’s a reason we have our favorites. They’re damn good.
I know I’ve been a little obsessed with grilling lately, but I’m thinking all spring thoughts and putting it out to the universe to warm up. And this recipe is important. Why important you ask? Well, because for one it’s a crowd pleaser, the dressing and marinade can be made in advance, the recipe can be doubled, tripled or fifty-tupled and lastly (but certainly not least) it has grilled bread. And oh how I love grilled bread.
There’s just something about bread that’s been brushed with olive oil, lightly seasoned and grilled until golden (or even a little charred) that just makes everything okay. The grill has magic powers that the toaster does not possess and anytime I put it on the table it gets snatched up faster than my family disappears when it’s time to do the dishes.
This salad can be served as a composed salad, which makes for a pretty presentation or it can be chopped up and tossed together for easy shoveling. I like to chop the grilled bread into crispy, crunchy croutons to serve alongside or sprinkled over the top. But no matter how you present it, I guarantee that this salad will be making an appearance on your table more than once this this season. And sorry in advance that you’ll never look at your poor morning toast the same. Happy grilling!
- ¼ cup white wine vinegar
- 1 tsp lemon zest
- 1 Tbsp parsley minced
- 2 garlic cloves smashed
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- ½ cup extra virgin olive oil
- 1 Tbsp Dijon mustard
- 2 Tbsp parmesan cheese
- 2 Tbsp white wine vinegar
- 1 tsp grated lemon zest
- 1 Tbsp freshly squeezed lemon juice
- 2 tsp anchovy paste
- ½ tsp kosher salt
- ¼ tsp freshly ground black pepper
- ½ cup extra virgin olive oil
- 1 ½ lbs thinly sliced chicken breast or chicken breasts pounded thin
- 2 heads of Romaine lettuce ends trimmed, but core left intact
- 2 Tbsp extra virgin olive oil
- 4-6 slices thick Italian bread brushed on both sides with olive oil and sprinkled with salt and pepper
- Parmesan cheese
Marinade: Whisk together all the ingredients for the marinade and pour into a gallon-size Ziploc bag. Add the chicken and turn several times to coat.
Place chicken in refrigerator to marinate at least two hours to overnight.
Dressing: Whisk all ingredients except olive oil together in a small bowl, and then add the oil in a steady stream while continually whisking. Alternatively the dressing can be blended in a food processor or mini prep. Set aside
Salad: Heat a grill to med/high heat.
Remove the chicken from the marinade and shake off excess. Grill the chicken 2-3 minutes per side. Cover and let chicken rest for a few minutes, then slice.
Spilt the lettuce heads in half and brush with olive oil and season with salt and pepper.
Grill Romaine for about 3 mins per side until softened and slightly charred.
Grill the bread for about two minutes per side and then cut into cubes.
To serve: Place one half head of lettuce on a plate, place some grilled chicken slices and croutons alongside, shave some parmesan over the top and drizzle with dressing. Alternatively, you can chop up the lettuce and chicken, toss with dressing and sprinkle with croutons and parmesan shavings.