Servings: 4 servings
Calories: 450kcal
Equipment
- Grill (gas or charcoal)
- Meat thermometer
- Mixing bowls
- Whisk or small food processor
- - Baking sheet
- Knife and cutting board
- Tongs
Ingredients
- For the Chicken
- 1½ –2 lb 700–900 g boneless, skinless chicken breasts (or 6–8 boneless thighs)
- 2 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1 tbsp Dijon mustard
- 1 small garlic clove minced
- 1 tsp dried oregano or Italian herbs
- ½ tsp salt
- ½ tsp black pepper
- For Grilled Romaine Optional
- 2 romaine hearts
- 1 tbsp olive oil
- Salt and pepper
- For the Caesar Dressing
- ½ cup mayonnaise
- 1 small egg yolk optional, for extra richness; or 1 extra tbsp mayo
- 2 –3 tbsp fresh lemon juice
- 1 –2 tsp Dijon mustard
- 1 –2 anchovy fillets or ½–1 tsp anchovy paste; omit for vegetarian
- 1 small garlic clove minced
- 2 –3 tbsp grated Parmesan cheese
- 2 –3 tbsp extra virgin olive oil
- Salt and pepper to taste
- For the Salad
- 2 –3 romaine hearts chopped or grilled (see above)
- ½ cup grated Parmesan cheese
- 1 cup homemade garlic croutons
Instructions
- Marinate the Chicken
- Slice each chicken breast in half horizontally, or use whole thighs.
- In a bowl or bag, whisk olive oil, lemon juice, Dijon, garlic, oregano, salt, and pepper.
- Add chicken, coat well, and marinate 10–30 minutes at room temperature (or up to 2 hours in fridge).
- Remove from fridge 10–15 minutes before grilling.
- Prepare the Caesar Dressing
- In a small bowl, whisk mayonnaise, egg yolk (if using), lemon juice, Dijon, minced anchovy or paste, and garlic.
- Whisk in 2–3 tbsp Parmesan and then slowly drizzle in olive oil until smooth and creamy.
- Season with salt and pepper; chill until ready to toss the salad.
- If you like a vegetarian version, skip anchovies and use 1 extra tsp Dijon + dash of Worcestershire (or capers).
- Make the Garlic Croutons (Optional on Grill or Oven)
- Cut crusty bread (sourdough) into ¾–1 inch cubes.
- Toss with olive oil, 1 minced garlic clove, salt, and pepper.
- Spread on a baking sheet and bake at 400°F (200°C) 10–15 minutes, tossing once, until golden and crisp.
- Alternatively, spread on a sheet pan and place on the grill for a smoky, grilled‑crouton flavor.
- Grill the Chicken
- Preheat grill to medium‑high (about 400°F / 200°C); oil the grates lightly.
- Grill chicken 7–9 minutes per side (for ½‑inch breasts) or 5–7 minutes per side for thighs, until internal temperature reaches 165°F.
- Transfer to a plate, tent with foil, and rest 5–10 minutes, then slice.
- Prepare the Romaine (Optional Grilled)
- Slice romaine hearts in half lengthwise, keeping the core intact.
- Brush cut sides lightly with olive oil and season with salt and pepper.
- Grill 1–2 minutes per side over medium heat, cut side down, until lightly charred.
- Let cool slightly, then chop or serve halves on the plate.
- Assemble the Salad
- In a large bowl, combine romaine (grilled or raw) with half of the Parmesan and croutons.
- Add about ½–⅔ of the dressing and toss gently, adding more as needed but not drowning the salad.
- Divide among plates and top with sliced grilled chicken.
- Drizzle extra dressing over the chicken, top with remaining Parmesan and a crack of black pepper.
Notes
Vegetarian version: Skip chicken and use grilled tofu or chickpeas; skip anchovies or use capers/Worcestershire/nutritional yeast.
Healthier dressing: Replace some mayo with Greek yogurt for a lighter, higher‑protein Caesar dressing.
Make‑ahead friendly:
Marinate and grill chicken; store in fridge.
Make dressing and keep covered in fridge; stir before using.
Store croutons and romaine separately; toss just before serving to keep crisp.
Serving styles:
Casual: big bowl on the table.
Fancy: individual plated salads with grilled‑romaine halves and chicken slices on top.
Party: turn into grilled chicken Caesar wraps by stuffing grilled chicken, romaine, croutons, and dressing into tortillas.
Nutrition
Serving: 1plated salad | Calories: 450kcal | Carbohydrates: 18g | Protein: 40g | Fat: 27g | Saturated Fat: 6g | Cholesterol: 110mg | Sodium: 650mg | Fiber: 4g | Sugar: 2g
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