Juicy chicken, charred romaine lettuce, and crunchy grilled croutons make this grilled chicken caesar salad a must for the summer season.
- ¼ cup white wine vinegar
- 1 tsp lemon zest, grated
- 1 Tbsp parsley, chopped
- 2 garlic cloves smashed
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- ½ cup extra virgin olive oil
- 2 lbs boneless, skinless chicken breasts, pounded thin
- 1 Tbsp Dijon mustard
- 2 Tbsp parmesan cheese, grated
- 2 Tbsp white wine vinegar
- 1 tsp lemon zest, grated
- 1 Tbsp lemon juice
- 2 tsp anchovy paste
- ½ tsp kosher salt
- ¼ tsp freshly ground black pepper
- ½ cup extra virgin olive oil
- marinated chicken
- 3 heads of Romaine lettuce, ends trimmed, but core left intact
- 1/3 cup extra virgin olive oil, divided
- 1 baguette, sliced on the bias
- 1/4 cup parmesan cheese, shredded or grated
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Whisk together all the ingredients for the marinade and add the chicken, turning several times to coat. Place chicken in refrigerator to marinate at least two hours to overnight.
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After the chicken has marinated, preheat the grill to med/high heat. Let the chicken sit at room temperature in the marinade while the grill preheats and whisk together the dressing.
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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.
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Remove the chicken from the marinade and shake off excess. Grill the chicken about 3 minutes per side, our until cooked through. Remove to a plate and let chicken rest for a few minutes before slicing.
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Spilt the lettuce heads in half and brush with olive oil and season with salt and pepper.
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Grill Romaine for about 3 mins per side until softened and slightly charred.
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Brush the baguette slices with olive oil and season with salt and pepper. Grill the bread for about 1-2 minutes per side and then cut into cubes.
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Place one half head of lettuce on a plate, place some grilled chicken slices and croutons alongside, sprinkle with 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.
- Two hours is fine to marinate the chicken, but it's even better overnight.
- Thin cut or slightly pounded chicken breasts are ideal for quick grilling.
- Be sure to let the chicken rest, covered, for at least 5 minutes before slicing to preserve the juices.
- Keep an eye on the bread and romaine lettuce as you grill. They can burn in a blink!
- A mini prep or food processor are ideal for keeping dressings emulsified. No food processor? Simply add the oil into the other ingredients in a slow, steady stream while vigorously whisking.
- Serve this as a composed salad on a big board for a pretty presentation, or chop it up and mix it together for easy easy eating!