Craving a twist on the classic Caesar salad? This recipe takes it up a notch by grilling the chicken for a smoky, flavourful upgrade. The char from the grill infuses the chicken with a delicious depth that complements the creamy anchovy dressing and crisp romaine. This simple grilling technique transforms a familiar dish into a perfect summer meal for those seeking a taste of the outdoors on their plate.
Ingredients
Dressing:
- ⅔ cup extra-virgin olive oil
- 4 salt-cured anchovies, rinsed and dried
- ½ cup lemon juice
- 3 tablespoons Worcestershire sauce
- 2 cloves garlic, minced
Salad:
- 2 pounds skinless and boneless chicken breasts
- 2 hard-cooked eggs
- ¼ cup Parmigiano-Reggiano cheese
- Salt and ground black pepper to taste
- 2 heads romaine lettuce
- 4 slices whole-grain bread, crusts removed
Instructions
The Dressing
1. In a small saucepan, heat 2 tablespoons of olive oil over low heat.
2. Add anchovies and cook, stirring constantly, until they break down and become incorporated with the oil.
3. Transfer the anchovy mixture to a small bowl.
4. Whisk in the lemon juice, Worcestershire sauce, garlic, and remaining olive oil. Set aside.
Marinate the Chicken
1. Place chicken breasts in a large bowl.
2. Pour ¼ cup of the dressing over the chicken and toss to coat evenly.
3. Cover and marinate for at least 2 hours, or refrigerate overnight for deeper flavor.
The Salad
1. Separate the egg whites and yolks. Place yolks in a small dish.
2. Add a small amount of dressing to the yolks and whisk until smooth.
3. Stir the yolk mixture into the remaining dressing.
4. Grate the Parmigiano-Reggiano cheese and add it to the dressing.
5. Season with salt and pepper to taste.
6. Dice the egg whites and set them aside.
Grill
1. Preheat your grill to medium heat.
2. Trim off any wilted outer leaves from the romaine lettuce and cut each head into quarters vertically.
3. Drizzle a little dressing on the cut sides of the romaine.
4. Place the romaine on the grill, close to the heat source.
5. Turn the romaine occasionally until it wilts and becomes slightly charred. Remove the romaine from the grill.
6. Toast the bread slices on the grill until golden brown.
7. Place the chicken breasts on the grill, away from direct heat to prevent charring. Cook the chicken, turning occasionally and basting with the remaining marinade, for about 15 minutes, or until cooked through.
Assemble the Salad
1. On a large platter, coarsely shred the romaine lettuce.
2. Add the toasted bread cubes and diced egg whites to the platter.
3. Drizzle with about half of the dressing.
4. Slice the grilled chicken breasts into ½-inch thick pieces and arrange them over the salad.
5. Drizzle with the remaining dressing and serve warm.
Get Ready for Grilling!
So, fire up the grill and get ready to enjoy this smoky twist on a Caesar salad! To make your grilling adventures even better, stop by our new showroom at 200 Nipissing Ct., Kanata! We’ve got everything you need to conquer grilling season, from top-of-the-line grills and smokers to grilling tools, accessories, and more.
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