Grilled Chicken Caesar Salad
Crisp romaine lettuce, juicy grilled chicken, crunchy croutons, and shaved Parmesan dressed in a bold homemade Caesar dressing. A restaurant classic made easy at home.
Prep: 15 min
Cook: 12 min
Servings: 4
Ingredients
- 1.5 lb boneless skinless chicken breast
- 2 hearts romaine lettuce
- 0.5 cup Parmesan cheese
- 2 cups cubed crusty bread
- 0.33 cup mayonnaise
- 2 garlic cloves
- 1 tsp anchovy paste
- 1 tsp Dijon mustard
- 2 tbsp fresh lemon juice
- 1 tsp Worcestershire sauce
- 3 tbsp olive oil
Instructions
- Make the dressing: whisk together mayonnaise, minced garlic, anchovy paste, Dijon mustard, lemon juice, Worcestershire sauce, and 2 tbsp olive oil. Stir in half the grated Parmesan. Refrigerate while you prep.
- Season chicken breasts with salt, pepper, and a drizzle of olive oil. Grill or pan-sear over medium-high heat for 5-6 minutes per side until cooked through (165 F). Rest for 5 minutes.
- Make the croutons: toss bread cubes with 1 tbsp olive oil, a pinch of salt, and garlic powder. Toast in a 375 F oven for 10 minutes or in a dry skillet until golden and crunchy.
- Chop the romaine lettuce into bite-sized pieces and add to a large bowl.
- Slice the rested chicken against the grain into strips.
- Toss the lettuce with enough dressing to coat (you may not need all of it). Top with sliced chicken, croutons, shaved Parmesan, and a crack of black pepper. Serve immediately.