Grilled Chicken Caesar Salad

Grill your chicken, grill your salad, and grill your croutons!
By Rachael Ray Every Day ,

Photography by Nicole Franzen

Recipe by Colu Henry

Serves: 4

Start to Finish: 30 minutes

Ingredients

  • 4 anchovy fillets, chopped

  • 1 small clove garlic, finely chopped

  • 2 tbsp. fresh lemon juice (from about 1/2 lemon)

  • 1 egg yolk (pasteurized, if desired), at room temperature

  • 1/2 cup grapeseed oil

  • 1 lb. boneless, skinless chicken breasts

  • 5 tbsp. olive oil

  • 1 large head romaine, quartered lengthwise, or 4 romaine hearts, halved lengthwise

  • 1/2 baguette, split and cut on a sharp angle into 1/2-inch-thick slices

  • 1/2 cup shaved Parmesan

Preparation

1. Prepare the grill for medium-high heat. In a large bowl, using a fork, mash the anchovies, garlic, and 1/2 tsp. salt into a paste. Whisk in the lemon juice and egg yolk. Gradually whisk in the grapeseed oil; season the dressing with salt and pepper.

2. Brush the chicken with 1 tbsp. olive oil; season. Grill until cooked through, about 4 minutes per side. Transfer to a cutting board; let cool. Slice crosswise into 1/2-inch strips.

3. Brush the cut sides of the romaine and the baguette slices with the remaining 4 tbsp. olive oil; season. Grill, turning occasionally, until charred in spots, 1 to 2 minutes.

4. Arrange the romaine, baguette slices, and chicken on a platter. Drizzle with one-third of the dressing; season. Top with the Parmesan. Serve with the remaining dressing.

Nutrition Information

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