Grilled Chicken Caesar Salad with Homemade Dressing and Garlic Croutons

Name: Grilled Chicken Caesar Salad with Homemade Dressing and Garlic Croutons
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: American
Ingredients: 1½ lb (about 4 breasts, 6 oz each) (680 g) boneless, skinless chicken breasts, trimmed of fat, pounded to an even ¾-inch (2 cm) thickness; 2 tbsp (30 ml) extra-virgin olive oil; 2 tbsp (30 ml) fresh lemon juice; 2 cloves (8 g) garlic, finely grated or minced; 1 tsp (5 g) Dijon mustard; 1 tsp (5 g) kosher salt, (Diamond Crystal; use ¾ tsp if using Morton); ½ tsp (1 g) freshly ground black pepper; 5 oz (140 g) crusty country or ciabatta bread, day-old, cut into ¾-inch (2 cm) cubes (about 4 cups); 3 tbsp (45 ml) extra-virgin olive oil; ¼ tsp (0.8 g) garlic powder; ¼ tsp (1½ g) fine sea salt; 1 yolk (18 g) large egg yolk, at room temperature, pasteurized if desired; 4 fillets (12 g) oil-packed anchovy fillets, drained and finely minced; 1 large clove (5 g) garlic, finely grated; 2 tbsp (30 ml) fresh lemon juice; 1 tsp (5 g) Dijon mustard; 1 tsp (5 ml) Worcestershire sauce; ½ cup (120 ml) extra-virgin olive oil; ½ cup (40 g) Parmigiano-Reggiano, finely grated on a Microplane; 1 tbsp (15 ml) cold water, as needed to thin; 3 hearts (about 1¼ lb) (570 g) romaine hearts, washed, dried, and cut crosswise into 1-inch (2.5 cm) pieces; ¾ cup (50 g) Parmigiano-Reggiano, shaved into thin shards with a vegetable peeler; 1 small (60 g) lemon, cut into 4 wedges, for serving (optional)

From the MyKitchenBank Kitchen

Lemony, garlic-marinated chicken breasts are grilled until juicy, then sliced over crisp romaine with a creamy anchovy-parmesan dressing and crunchy homemade croutons. A classic made fully from scratch.

Prep: 45 min
Cook: 30 min
Wait: 35 min
Total: 1 hr 50 min
Makes: 4 main-course salads

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Ingredients

4 servings

For the chicken
1½ lb (about 4 breasts, 6 oz each) (680 g) boneless, skinless chicken breasts, trimmed of fat, pounded to an even ¾-inch (2 cm) thickness
2 tbsp (30 ml) extra-virgin olive oil
2 tbsp (30 ml) fresh lemon juice
2 cloves (8 g) garlic, finely grated or minced
1 tsp (5 g) Dijon mustard
1 tsp (5 g) kosher salt, (Diamond Crystal; use ¾ tsp if using Morton)
½ tsp (1 g) freshly ground black pepper
For the croutons
5 oz (140 g) crusty country or ciabatta bread, day-old, cut into ¾-inch (2 cm) cubes (about 4 cups)
3 tbsp (45 ml) extra-virgin olive oil
¼ tsp (0.8 g) garlic powder
¼ tsp (1.5 g) fine sea salt
For the dressing
1 yolk (18 g) large egg yolk, at room temperature, pasteurized if desired
4 fillets (12 g) oil-packed anchovy fillets, drained and finely minced
1 large clove (5 g) garlic, finely grated
2 tbsp (30 ml) fresh lemon juice
1 tsp (5 g) Dijon mustard
1 tsp (5 ml) Worcestershire sauce
½ cup (120 ml) extra-virgin olive oil
½ cup (40 g) Parmigiano-Reggiano, finely grated on a Microplane
1 tbsp (15 ml) cold water, as needed to thin
For the salad
3 hearts (about 1¼ lb) (570 g) romaine hearts, washed, dried, and cut crosswise into 1-inch (2.5 cm) pieces
¾ cup (50 g) Parmigiano-Reggiano, shaved into thin shards with a vegetable peeler
1 small (60 g) lemon, cut into 4 wedges, for serving (optional)

Equipment (9)

Gas or charcoal grill, or a large ridged grill pan
Rimmed baking sheet, 18×13-inch (46×33 cm)
Meat mallet or heavy rolling pin and a sheet of plastic wrap or parchment
Instant-read thermometer
Medium mixing bowl and whisk
Microplane or fine grater
Very large salad bowl (at least 5 qt / 4.7 L)
Chef's knife and cutting board
Tongs

Steps

Before you start

Use a pasteurized egg yolk in the dressing if you are serving young children, older adults, pregnant guests, or anyone with a weakened immune system, since the yolk is not cooked.
Chicken needs 30 minutes to marinate. Start there, and make the croutons and dressing while it sits.
Take the chicken out of the fridge when you start the marinade so it is not ice-cold when it hits the grill.
Wash and thoroughly dry the romaine. Wet leaves will water down the dressing and keep it from clinging.

1
Pound and marinate chicken
- Place each chicken breast between two sheets of plastic wrap or parchment and pound with a mallet or rolling pin to an even ¾-inch (2 cm) thickness.
- In a large bowl or zip-top bag, combine 2 tbsp olive oil, 2 tbsp lemon juice, the 2 grated garlic cloves, 1 tsp Dijon, 1 tsp kosher salt, and ½ tsp pepper.
- Add the chicken and turn to coat.
- Refrigerate for 30 minutes (no longer than 1 hour, as the lemon juice will start to make the surface mushy).
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Ready when: Chicken is evenly thick and coated in a loose, glossy marinade
Tip: Even thickness is what keeps the thin end from drying out before the thick end cooks through.
2
Toast the croutonsOven 375°F / 190°C
- Heat the oven to 375°F (190°C) with a rack in the center.
- On a rimmed baking sheet, toss the bread cubes with 3 tbsp olive oil, ¼ tsp garlic powder, and ¼ tsp fine sea salt until every cube is lightly coated.
- Spread in a single layer and bake for 10 to 12 minutes, stirring once halfway through.
- Cool on the pan.
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Ready when: Cubes are deep golden brown, feel dry and hard on the outside, and sound crisp when tapped
Tip: They continue to crisp as they cool, so pull them when golden, not dark brown.
3
Mash anchovy and garlic
- In a medium bowl, mash the minced anchovies and 1 grated garlic clove together with the back of a fork until they form a rough paste, about 1 minute.
- Whisk in the egg yolk, 2 tbsp lemon juice, 1 tsp Dijon, and 1 tsp Worcestershire until smooth and slightly pale.
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Ready when: Mixture looks smooth with no visible anchovy chunks
Tip: Set the bowl on a damp kitchen towel so it doesn't slide while you whisk.
4
Emulsify the dressing
- While whisking constantly, add the ½ cup (120 ml) olive oil a few drops at a time for the first 2 tablespoons, then in a thin steady stream.
- Keep whisking until all the oil is incorporated and the dressing is thick and creamy, about 3 minutes.
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Ready when: Dressing is thick, glossy, and clings to the whisk like loose mayonnaise
Tip: If it looks greasy or separates, whisk a teaspoon of water in a fresh bowl, then slowly whisk the broken dressing into it.
5
Finish the dressing
- Whisk in the ½ cup (40 g) finely grated Parmigiano-Reggiano.
- Add up to 1 tbsp cold water to loosen the dressing to a drizzling consistency.
- Taste and add a few grinds of black pepper if you like.
- The anchovy and cheese usually supply enough salt.
- Refrigerate until needed.
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Ready when: Dressing slowly runs off a spoon in a thick ribbon
6
Heat the grill
- Heat a gas grill to medium-high, about 450°F (230°C), or light charcoal and let coals ash over.
- Scrub the grates clean, then oil them with a folded paper towel dipped in oil and held with tongs.
- For a grill pan, heat over medium-high for 5 minutes.
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Ready when: Grill thermometer reads about 450°F (230°C) or you can hold your hand over the grate for only 3 to 4 seconds
Tip: Clean, hot, oiled grates prevent sticking and give you clear grill marks.
7
Grill the chicken
- Lift the chicken from the marinade and let excess drip off; discard the leftover marinade.
- Grill with the lid closed for 5 to 6 minutes without moving, until the underside has dark grill marks and releases easily.
- Flip and cook 4 to 5 minutes more, until the thickest part reads 165°F (74°C) on an instant-read thermometer.
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Ready when: Thickest part reads 165°F (74°C) and juices run clear
Tip: Don't press down on the chicken. It squeezes out the juices.
8
Rest the chicken
- Transfer the chicken to a clean cutting board and leave it uncovered for 5 minutes so the juices redistribute.
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Ready when: Surface is no longer sizzling and feels firm but springy
Tip: Prep the romaine during this rest if you haven't already.
9
Prepare the romaine
- Cut the romaine hearts crosswise into 1-inch (2.5 cm) pieces.
- Wash in cold water, then spin or pat completely dry with towels.
- Place in a very large salad bowl.
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Ready when: Leaves are crisp and no water droplets cling to them
Tip: Chill the dried leaves in the fridge until the moment you toss them, for the crispest salad.
10
Toss the salad
- Add about ⅔ of the dressing to the romaine and toss gently with tongs, lifting from the bottom, for about 30 seconds until every leaf is lightly coated.
- Add more dressing a spoonful at a time only if needed.
- Add the croutons and half of the shaved Parmigiano and toss once more.
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Ready when: Leaves are glossy and evenly coated but not dripping or wilted
Tip: Dress just before serving; the croutons lose crunch within about 10 minutes.
11
Slice and serve
- Slice the rested chicken against the grain into ½-inch (1 cm) strips.
- Divide the salad among 4 plates, fan the chicken on top, and scatter with the remaining shaved Parmigiano, a little black pepper, and any leftover croutons.
- Serve with lemon wedges if using, and the remaining dressing on the side.
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Ready when: Chicken slices are white and juicy throughout with no pink
Tip: Cutting across the grain makes the chicken more tender to chew.

Good to know

Tips

Pound the chicken to an even thickness. It is the single biggest factor for juicy, evenly cooked grilled breast.
Grate the Parmigiano on a Microplane for the dressing so it melts into the emulsion instead of leaving gritty bits.
Tear or cut the romaine into bite-size pieces so the salad is easy to eat and the dressing reaches every leaf.
Use a thermometer rather than guessing. Pull the chicken at 165°F (74°C) and it will stay juicy after resting.

Make ahead

"Make the dressing up to 2 days ahead and refrigerate in a covered jar (it contains a raw egg yolk, so use a pasteurized yolk if keeping it). Croutons keep in an airtight container for 3 days. The chicken can marinate up to 1 hour, or be grilled up to 1 day ahead, chilled, and sliced cold or gently rewarmed."

Storage & reheating

"Store undressed components separately. Cooked chicken keeps in an airtight container in the fridge for up to 3 days; dressing for up to 2 days; croutons at room temperature for up to 3 days. Dressed salad does not keep well and should be eaten right away. Do not freeze the salad or dressing. Cooked chicken can be frozen up to 2 months; thaw overnight in the fridge and reheat gently in a covered skillet over medium-low heat until 165°F (74°C), or serve cold."

Substitutions

oil-packed anchovy fillets → 1 tsp anchovy paste. Equivalent in flavor and easier to blend; add it with the egg yolk.
large egg yolk → 1 tbsp (15 g) mayonnaise. Gives a safe, stable emulsion with no raw egg; whisk it in place of the yolk and use slightly less oil if too thick.
crusty country or ciabatta bread → 4 cups (about 140 g) store-bought plain croutons. Skip the oven step and the crouton ingredients; add them to the salad as is.
boneless, skinless chicken breasts → boneless, skinless chicken thighs. Cook to the same 165°F (74°C), though thighs are more forgiving and may need 1 to 2 extra minutes per side.