Recipe: Grilled Chicken Caesar Salad
Prep Time:
20 minutes
Cook Time:
20 minutes
Servings:
4 servings
Ingredients
  • 3 garlic cloves, peeled
  • 3 olive oil-packed anchovy fillets
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 large egg yolk
  • Kosher salt and freshly ground black pepper, to taste
  • 1 cup extra-virgin olive oil
  • 4 boneless, skinless chicken breasts
  • 5 tablespoons olive oil, divided
  • 2 teaspoons finely chopped garlic
  • Kosher salt and freshly ground black pepper, to taste
  • 4 romaine hearts, halved lengthwise
  • 2 thick slices sourdough bread
  • Caesar dressing
  • Shaved Parmesan, for garnish
  • Lemon zest, for garnish
  • Chopped chives, for garnish
Directions
  1. Make the dressing: In a blender, combine all the ingredients, except the olive oil. Purée until smooth, then with the motor still running, slowly pour in the olive oil until a thick dressing forms.
  2. Make the salad: Light a grill. In a medium bowl, toss the chicken breasts with 2 tablespoons of olive oil, the garlic, salt and pepper. Grill, flipping once, until charred and cooked through, 6 to 7 minutes per side. Transfer to a board and let rest for 5 minutes, then slice into thick pieces.
  3. Meanwhile, brush the romaine and sourdough with the remaining olive oil and season with salt and pepper. Grill the romaine cut-side down until charred, 4 minutes, and sourdough, flipping once, until charred and crisp, 5 minutes.
  4. On a platter, arrange the grilled romaine and top with the grilled chicken. Roughly tear the sourdough into croutons and scatter over top. Drizzle with dressing and garnish with Parmesan, lemon zest and chives, then serve.