Grilled Chicken Caesar Salad
This grilled chicken Caesar salad is a summer classic with an easy, lighter dressing. Crisp romaine, tender grilled chicken, salty parmesan, and crunchy croutons in a bright lemony caesar dressing.
Servings: 4 servings
Ingredients
For Caesar viniagrette dressing and marinade:
- 4 cloves garlic pressed
- ⅔ cup extra virgin olive oil
- ⅓ cup lemon juice
- ⅓ cup fresh grated parmesan
- 2 tablespoons Dijon mustard
- 1 tablespoon anchovy paste
- 2 teaspoons Worcestershire sauce
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 pasteurized egg yolk optional
For chicken:
- 1-½ pounds boneless skinless chicken breast cutlets
- ¼ cup Caesar viniagrette
For salad:
- 2 large heads of romaine lettuce chopped and washed
- 1 cup shredded fresh parmesan for garnish
- 1 cup croutons for garnish
Instructions
For dressing and marinade:
- Place garlic, olive oil, lemon juice, grated Parmesan cheese, mustard, anchovy paste, Worcestershire sauce, kosher salt, black pepper, and egg yolk, if using, large mason jar or medium mixing bowl.
- Tightly replace the jar lid and shake vigorously. Or, whisk until fully combined. Taste, and adjust seasoning if needed.
For chicken:
- Place chicken in a gallon-size ziplock baggie with 1/4 cup of dressing.
- Add chicken to the refrigerator and let marinade for at least 2 hours, up to 6 hours.
- Grill chicken on medium-high heat until the internal temperature registers 165 degrees F, about 5-7 minutes per side. Let rest for 10 minutes and slice thinly across the grain.
For salad:
- Place the lettuce in a large serving bowl, and top with croutons and shredded fresh parmesan. Serve with the sliced chicken and the dressing. Serve immediately.
- To serve plated: Place 1/4 cup of dressing at the bottom of a large serving bowl. Add lettuce and toss to evenly coat. Plate lettuce, top with grilled sliced chicken and garnish with croutons, and shaved parmesan cheese.
Notes
- If you cannot find chicken breast cutlets (which are thinly sliced chicken breasts) you can pound out chicken breasts between 2 pieces of plastic wrap, until they are an even ½-inch thickness. This will ensure that they cook evenly.
- Anchovy paste can be found in the imported Italian aisle or specialty markets.
Nutrition
Serving: 1serving | Calories: 806kcal | Carbohydrates: 12g | Protein: 53g | Fat: 60g | Saturated Fat: 14g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 34g | Trans Fat: 0.03g | Cholesterol: 138mg | Sodium: 1430mg | Potassium: 823mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1507IU | Vitamin C: 10mg | Calcium: 425mg | Iron: 3mg