Sometimes a simple classic is all you need. Recently, The Husband requested Grilled Chicken Caesar.
No problemo, Husband.
I like having this at home because you can control the amounts. In restaurants, it’s often drenched and who knows where the dressing came from.
I use Lidia Bastianich’s Caesar Salad Dressing recipe. It’s my go-to. You don’t need to use the whole amount of dressing for this dish. Just store the remaining dressing for use later in the week. Lidia recommends a blender or food processor for making the dressing. I always use my food processor.
The chicken is easy to prepare. Just marinate in thyme and fresh lemon juice and olive oil. That’s it.
Super simple!
Grilled Chicken Caesar Salad
Course: Main, SaladCuisine: ItalianDifficulty: Easy4
servings50
minutes15
minutesIngredients
- For the grilled chicken
2 lbs. thin cut chicken breast (about 10-12 slices)
1 tsp. dried thyme
1 tsp. garlic powder
Zest and juice of 1 lemon
3 Tbsp. extra virgin olive oil
Salt and pepper to taste
- For the salad and dressing from Lidia’s Italian-American Kitchen
Romaine lettuce, cleaned and chopped (about 6 cups)
Croutons (optional)
2 Tbsp. red wine vinegar, plus more for dressing the salad
2 Tbsp. fresh lemon juice
4 cloves garlic
4 anchovy fillets
1/3 cup extra virgin olive oil, or as needed
1 Tbsp. Dijon mustard
1 hard-boiled egg yolk
1/2 tsp. salt
1/2 tsp. Worcestershire sauce
Freshly ground black pepper
1/4 cup grated Parmigiano-Reggiano cheese
Directions
- For the chicken
- In a medium bowl, whisk together thyme, garlic powder, lemon zest and juice, olive oil, salt and pepper.
- Place chicken in bowl. Massage marinade into chicken breasts so that all are evenly coated. Set aside in the refrigerator for at least thirty minutes and up to 4 hours.
- Preheat a grill pan over medium-high heat. Cook chicken in batches (be sure to not overcrowd the pan). Grill on each side about 3-4 minutes per side. Set aside in a covered dish to keep warm. Repeat until all chicken pieces are grilled.
- For the dressing
- Combine 2 Tbsp. vinegar, lemon juice, garlic and anchovies in a blender or the work bowl of a food processor. Blend until smooth smooth, adding some of the 1/3 cup olive oil if there isn’t enough liquid to move the mixture around the blender jar. Add the mustard, hard-boiled egg yolk, salt, Worcestershire sauce, pepper and remaining olive oil if any. Blend until smooth and creamy. Taste the dressing; if it’s a little too tangy, pour in a splash or two of olive oil and blend until incorporated.
- Place romaine leaves in a large bowl, add enough dressing to coat the leaves. Add a splash of extra vinegar if you would like the dressing thinner. Toss with a few handfuls of grated cheese. Season with pepper if desired.
- To serve: Top each plate with prepared romaine leaves. Top each salad with two slices of chicken and croutons if using.
- To make homemade croutons: Heat a cast iron skillet over medium heat with 2 Tbsp. olive oil. Add 2 cups cubed crusty bread. Season lightly with salt and pepper and garlic powder if desired. Toss until lightly toasted and coated in oil and seasonings.
