Grilled chicken Casear salad is the more flavorful and fun version of the classic salad recipe. Add juicy grilled chicken, and grill up the romaine lettuce for more texture. The creamy, homemade caesar dressing tops it all off perfectly. Serve it as a main, side, or appetizer!
Preheat a grill or grill pan over medium-high heat.
Brush the cut sides of the romaine with olive oil, and place the cut sides on the grill. Cook for 3-5 minutes until slightly charred.
3 romaine lettuce hearts
Combine chicken ingredients in a large bowl, tossing to combine. Grill for 5 minutes per side until fully cooked. Rest for 5 minutes, then cut into slices.
6 boneless skinless chicken thighs, 2 tablespoons canola or vegetable oil, 1 teaspoon Italian seasoning
Add all dressing ingredients to a blender and mix on high speed until smooth and emulsified. The dressing will be thick and creamy.
3 oil-packed anchovy fillets, 1 large garlic clove, 1 large egg yolk, 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, ¼ cup canola or vegetable oil, 4 tablespoons Parmesan, 1 teaspoon kosher salt, ½ teaspoon freshly cracked pepper
Serve each romaine heart topped with grilled chicken, shaved parmesan, Caesar dressing, and croutons.
Use an outdoor grill, or a grill pan to cook indoors.
If you don't have a blender to make the dressing, chop up the ingredients as finely as you can and mix well using a whisk.
You can also bake chicken in the oven, and briefly broil or saute the greens to brown them.
To make sure the romaine doesn’t stick to the grill grates, be sure to brush the cut side with olive oil and closely monitor to make sure they don’t begin to burn.
Storage: Store grilled chicken, caesar dressing, and romaine lettuce separately, in airtight containers in the refrigerator for 3 days. Assemble salad fresh to serve.