Grilled Chicken Caesar Salad



  • 1/2 c. Olive Oil
  • 1/4 c. Vinegar
  • 1 tsp. Salt
  • 1 Lemon, Juiced
  • 2 cloves Garlic, Minced
  • 4 Boneless Skinless Chicken Breasts, Trimmed


  • 1/4 c. Olive Oil
  • 2 cloves Garlic, Minced
  • 1 Small Loaf Of Crusty French Bread
  • Salt To Taste


  • 4 Anchovy Fillets
  • 2 cloves Garlic
  • 2 tbsp. Dijon Mustard
  • 1 tbsp. Balsamic Vinegar
  • 1/2 Lemon, Juiced
  • 1 tsp. Worcestershire Sauce
  • 1/2 c. Olive Oil
  • Generous Pinch Of Salt And Black Pepper
  • 1/4 c. Freshly Grated Parmesan Cheese
  • 1 Egg Yolk


  • 4 Hearts Romaine Lettuce, Washed And Dried, Torn Or Chopped Into Bite-sized Pieces
  • Freshly Shaved Or Grated Parmesan Cheese


  1. For the chicken:
    Whisk together all the marinade ingredients. Pour over chicken breasts in a shallow pan (an 8-inch glass baking dish would work well). Cover and refrigerate for 2–8 hours.
  2. For the croutons:
    One hour before the chicken is done marinating, place garlic in olive oil. Cover and set aside to let the flavors infuse. Just before grilling, slice bread in half lengthwise and brush with olive oil mixture.
  3. To grill the chicken and croutons:
    Preheat grill over medium-high heat. Grill chicken 6–9 minutes per side, or until it reaches an internal temperature of 170ΒΊF. Grill bread for 2–3 minutes per side, or until some nice grill marks appear.
  4. Once the bread has cooled, slice into crouton-sized cubes. Toss with salt to taste. Slice chicken once it cools.
  5. For the dressing:
    Place anchovies, garlic, mustard, vinegar, lemon juice, and Worcestershire sauce in a blender and blend until smooth. With blender running, slowly pour in olive oil. Add salt and pepper, Parmesan, and egg yolk. Blend just until smooth. Taste and adjust seasoning if needed.
  6. To assemble:
    Place lettuce in a large bowl. Add chicken and croutons. Drizzle on dressing and toss to coat. Top with freshly shaved or grated Parmesan. Serve immediately.

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