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Grilled Chicken Caesar Salad With Homemade Dressing

Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course, Salad
Cuisine: American
Ingredients Method

Ingredients
  

Ingredients
Chicken
  • 2 large boneless skinless chicken breasts, about 1½ pounds (680 g)
  • 1 tablespoon olive oil 15 ml
  • 1 teaspoon kosher salt 5 g
  • ½ teaspoon black pepper 1 g
  • ½ teaspoon garlic powder 1.5 g
  • ½ teaspoon smoked paprika 1 g
Dressing
  • ½ cup full-fat mayonnaise 115 g
  • ⅓ cup finely grated Parmesan cheese 30 g
  • 2 tablespoons fresh lemon juice 30 ml
  • 1 tablespoon extra-virgin olive oil 15 ml
  • 2 teaspoons Dijon mustard 10 g
  • 1 teaspoon Worcestershire sauce 5 ml
  • 1 teaspoon anchovy paste 5 g
  • 1 small garlic clove finely grated (3 g)
  • ¼ teaspoon black pepper 0.5 g
  • 1 –2 tablespoons cold water 15–30 ml
  • Kosher salt as needed
Croutons
  • 3 cups cubed day-old French or sourdough bread 150 g
  • 2 tablespoons olive oil 30 ml
  • ¼ teaspoon garlic powder 0.8 g
  • ¼ teaspoon kosher salt 1.5 g
Salad
  • 3 medium romaine hearts chopped (510 g)
  • ½ cup shaved or shredded Parmesan cheese 45 g
  • 1 lemon cut into wedges (120 g)
  • Freshly ground black pepper for serving

Method
 

Instructions
  1. Preheat the oven to 375°F and heat the grill to medium-high, about 425°F.
  2. Toss the bread with olive oil, garlic powder, and salt. Bake for 10–14 minutes, turning halfway, then cool.
  3. Whisk the dressing ingredients together, adding cold water until the desired consistency is reached.
  4. Pound the chicken to ½-inch thickness and season both sides.
  5. Grill for 4–6 minutes per side, or until the center reaches 165°F.
  6. Rest the chicken for 5–8 minutes, then slice it across the grain.
  7. Toss the romaine with dressing, Parmesan, and croutons. Top with chicken and serve.