Grilled Chicken Caesar Salad

This salad is a summertime family favorite. It is easy, light and refreshing. A perfect ending to a beautiful sun shiny day. Our family easily enjoys this meal once a week throughout the summer. Only occasionally when time permits I make the homemade dressing and croutons. Otherwise we use store bought stuff. The flavor of homemade is always better, but don’t stress over it if it’s not an option tonight.

Serves 4-6

Caesar dressing ingredients:

  • 2 cloves garlic finely minced
  • 1 T anchovy paste
  • 1 T Dijon mustard
  • 2 egg yolks ( if raw eggs freak you out use 3 T mayo instead, since that is what we are essentially making. )
  • 2 T lemon juice
  • 1 t Worcestershire sauce
  • 3/4 cup olive oil
  • Salt and pepper to taste
  1. Add all ingredients, except olive oil, salt and pepper to bowl.  Whisk to combine. 
  2. Slowly drizzle olive oil into mixture while constantly whisking. (All this can be done in a blender if you prefer that method. My blender is currently broken so I am getting a fantastic forearm workout.) 5 or so minutes later you are left with a thick creamy dressing. Season to taste. Pour into a container and let it hang out in the fridge for at least an hour to mellow out the flavors together. 

The rest of the ingredients:

  • 2-3 lbs chicken breast sliced thinly.
  • 1 clove garlic finely minced
  • 2 T lemon juice
  • 1/4 cup olive oil
  • Romaine lettuce
  • Shredded Parmesan cheese
  • Salt and pepper to taste
  • Homemade croutons (recipe to follow)

This is how I slice my chicken so it cooks evenly on the grill.

  1. Place chicken, garlic, lemon juice, oil, and seasonings in ziplock bag. Marinate in fridge for 20 mins(no longer than that, you don’t want the acid from the lemon to cook your chicken). 

While the chicken marinates, prepare the croutons. Preheat oven to 350•.

  • Baguette of day old bread
  • Drizzle of olive oil
  • Drizzle of Worcestershire sauce
  • Squeeze of lemon
  • Salt and pepper
  1. Dice bread then mix with all ingredients in large bowl to coat. 
  2. Bake bread on a baking sheet for 15 minutes, tossing every 5 minutes.

Now it’s time to start grilling that chicken. Cook the chicken for about 15 minutes, flipping halfway through. I always grill extra. I like to use leftovers for chicken sandwiches for the kids, and chicken salad for me.

Assemble the salad. Romaine lettuce, chicken, dressing, Parmesan cheese, croutons, and freshly cracked pepper. Sit back and enjoy the beauty of summer. 


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