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Classic Caesar Salad with Grilled Chicken

Classic Caesar Salad with Grilled Chicken

Lunch
Prep Time
15min
Cook Time
15min
Servings
4
Calories
385
Chef's Note

For the best flavor, make the dressing at least 30 minutes ahead to allow the flavors to meld. If you're concerned about using raw egg, substitute with 2 tablespoons of mayonnaise. You can also use a store-bought Caesar dressing to simplify the recipe further for busy weekdays.

Tags
salad
chicken
lunch
protein
quick
lettuce-based
caesar
grilled
easy
weekday
Ingredients

  • 1 pound boneless, skinless chicken breasts

  • 2 tablespoons olive oil

  • 1 teaspoon garlic powder

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 2 large romaine lettuce hearts

  • 1/2 cup Parmesan cheese, freshly grated

  • 1 cup croutons, homemade or store-bought

  • 2 cloves garlic cloves

  • 2 fillets anchovy fillets

  • 1 teaspoon Dijon mustard

  • 2 tablespoons lemon juice, fresh

  • 1 teaspoon Worcestershire sauce

  • 1 large egg yolk, pasteurized

  • 1/3 cup extra virgin olive oil

Instructions
  • 1

    Season 1 pound of chicken breasts with 1 tablespoon olive oil, 1 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

  • 2

    Preheat grill or grill pan to medium-high heat. Grill chicken for 5-7 minutes per side until internal temperature reaches 165°F (74°C).

  • 3

    While chicken cooks, wash and dry 2 large romaine lettuce hearts. Tear into bite-sized pieces and place in a large salad bowl.

  • 4

    For the dressing, mince 2 garlic cloves and mash 2 anchovy fillets into a paste using the side of a knife.

  • 5

    In a medium bowl, whisk together the garlic-anchovy paste, 1 teaspoon Dijon mustard, 2 tablespoons fresh lemon juice, 1 teaspoon Worcestershire sauce, and 1 pasteurized egg yolk.

  • 6

    Slowly drizzle in 1/3 cup extra virgin olive oil while whisking continuously to emulsify the dressing.

  • 7

    Season the dressing with remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper.

  • 8

    Let the grilled chicken rest for 5 minutes, then slice into thin strips.

  • 9

    Toss the romaine lettuce with enough dressing to coat the leaves lightly.

  • 10

    Add 1 cup croutons and 1/4 cup of the grated Parmesan cheese to the salad and toss gently.

  • 11

    Divide the dressed salad among 4 plates, top each with sliced grilled chicken, and sprinkle with the remaining 1/4 cup Parmesan cheese.

Nutrition Information (per serving)
385
Calories
32g
Protein
8g
Carbs
25g
Fat
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