This grilled chicken Caesar salad recipe gets a flavor boost thanks to grilling the chicken on an outdoor barbecue. The homemade Caesar dressing is worth the effort. All in all, this is a perfect light summer meal!
Ingredients
- garlic: 3 clove
- anchovy filets: 2 piece
- Dijon mustard: 2 tsp
- mayonnaise: 0.5 cup
- red wine vinegar: 4 tsp
- Worcestershire sauce: 4 tsp
- chunk Parmesan cheese: 1 piece (1 ounce)
- salt and ground black pepper: (to taste)
- ounces skinless, boneless chicken breasts: 8 piece
- romaine lettuce: 1 pound
- shaved Parmesan cheese: 0.25 cup
- croutons: 0.25 cup
Metric Conversion
Stages of cooking
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Add garlic cloves, anchovy filets, mustard, mayonnaise, red wine vinegar, Worcestershire sauce and Parmesan cheese to the jar of a high-powered blender (such as Vitamix). Blend on high until smooth. Season to taste with salt and pepper.
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Pour half the dressing into a lidded glass jar; refrigerate dressing until ready to use. Pour remaining dressing into a resealable plastic bag. Add chicken breasts, reseal the bag, and place in the refrigerator to marinate overnight.
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Preheat a gas grill to 400 degrees F (200 degrees C) and lightly oil the grate.
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Grill chicken on the preheated grill with lid closed, until browned and juices run clear, 4 to 5 minutes per side. An instant-read thermometer inserted near the center should read 165 degrees F (74 degrees C).
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Remove chicken to rest on a plate for 10 minutes; slice into strips. Refrigerate chicken strips until chilled.
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To assemble, roughly pull Romaine lettuce apart into bite-sized pieces. Pour chilled dressing over lettuce, toss. Divide salad onto 4 plates, top with croutons, shaved Parmesan and chicken strips. Enjoy!
