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Grilled Chicken Caesar Salad

Grilled Chicken Caesar Salad: A Flavor-Packed Summer Treat

This Grilled Chicken Caesar Salad is a summer must-try, bursting with juicy grilled chicken, crispy croutons, and a creamy dressing.
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Prep Time 30 minutes
Cook Time 15 minutes
Resting Time 10 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Lunch
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound boneless skinless chicken thighs Can substitute chicken breasts for a leaner option.
  • 1 teaspoon kosher salt Sea salt can also work well.
  • 1/2 teaspoon cracked black pepper Use freshly cracked for the best taste.
For the Croutons
  • 5 slices sourdough bread Ciabatta is a great alternative if preferred.
For the Salad
  • 2 heads romaine lettuce Swap in kale for a different texture.
  • 1 cup cherry tomatoes, halved Grape tomatoes can be used instead.
  • 3 small Persian cucumbers, sliced Any cucumber variety works.
  • 1 ripe avocado, sliced or cubed Feta cheese can be a nice twist.
  • 1/4 cup freshly grated parmesan cheese Consider Pecorino Romano as an alternative.
For the Homemade Caesar Dressing
  • 1/4 cup freshly grated parmesan cheese Nutritional yeast can replace it for a dairy-free option.
  • 1/2 cup mayonnaise Substitute with Greek yogurt for a lighter version.
  • 1 1/2 teaspoons anchovy paste Omit for a vegetarian version.
  • 1 tablespoon fresh lemon juice Lime juice can be a fresh alternative.
  • 1/2 teaspoon freshly cracked black pepper White pepper is a milder choice.
  • 1 teaspoon Worcestershire sauce Soy sauce can work in its place.
  • 1 large clove garlic, minced Adjust quantity based on taste preferences.

Equipment

  • Grill
  • Mixing bowl
  • meat thermometer
  • Whisk

Method
 

Preparation
  1. In a medium bowl, whisk together 1/4 cup freshly grated parmesan cheese, 1/2 cup mayonnaise, 1 1/2 teaspoons anchovy paste, 1 tablespoon fresh lemon juice, 1/2 teaspoon cracked black pepper, 1 teaspoon Worcestershire sauce, and 1 minced clove of garlic.
  2. Preheat your grill to medium-high heat, aiming for around 400°F.
  3. Sprinkle 1 teaspoon kosher salt and 1/2 teaspoon cracked black pepper evenly over the chicken thighs. Brush the sourdough bread with olive oil on both sides.
  4. Grill the chicken for 3-4 minutes per side until golden brown and charred. Grill the bread slices for about 2-3 minutes per side.
  5. Check that the chicken thighs reach an internal temperature of 160°F. Remove both the chicken and grilled sourdough croutons and place them on a cutting board to rest.
  6. Allow the grilled chicken and sourdough to rest for about 10 minutes. Slice the chicken into bite-sized pieces and tear the grilled sourdough into crouton-sized chunks.
  7. In a large mixing bowl, combine the chopped romaine lettuce, halved cherry tomatoes, sliced Persian cucumbers, diced avocado, and freshly grated parmesan cheese. Add in the sliced grilled chicken and croutons, then drizzle with half of the homemade Caesar dressing.
  8. Transfer the freshly assembled salad to serving plates or a large bowl, drizzling additional dressing over the top just before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 22gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 5gVitamin A: 1500IUVitamin C: 25mgCalcium: 200mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days. Keep the dressing separate until serving.

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