The Best Grilled Chicken Caesar Salad with Homemade Dressing!

Sometimes there’s nothing better than a classic – like this grilled chicken Caesar salad! This iconic salad uses crisp romaine lettuce which is tossed with a homemade dressing. Briny anchovies add the characteristic caesar. Top with aged Parmigiano Reggiano cheese and crunchy homemade garlic croutons!

A really good Caesar salad has the ability to transport you to another world due to the richness in flavor! A heavenly combination of fresh, crisp pieces of romaine lettuce with crunchy croutons, salty Parmesan cheese, and a creamy, robust dressing. Of course, that dressing can’t come together without the key ingredient – anchovies, which provide a truly unique flavor!

The Dressing

You can accomplish the dressing texture by mashing your garlic and anchovies together very well before adding the remaining ingredients. Only after you’ve created a smooth paste should you add the lemon juice, Parmesan cheese, and extra-virgin olive oil. Top with cracked fresh black pepper, croutons, and lots of dry-aged Parmesan cheese. There’s no such thing as too much cheese where I come from!

The best grilled chicken Caesar salad with homemade dressing!

Recipe by Jana FeannyCourse: Recipes, Salads, Appetizers, SidesCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking timeminutes

Ingredients

• The Lettuce

• Romaine Lettuce hearts (3)

• The Croutons

• Ciabatta, or other bread you have on hand

• 1 garlic clove, peeled

• 1 Tblsp of Extra Virgin Olive Oil

• The Dressing

• Parmigiano Reggiano cheese (finely grated – about 3 tblspoons)1 small can of anchovies in oil (roughly about 6-7 filets)

• 1 Small can of anchovies in oil (roughly about 6-7 filets)

• 2 Pressed cloves of garlic

• Juice of 1 lemon

• 1/2 Cup of Extra Virgin Olive Oil

• 1 Teaspoon of Dijon Mustard

• Salt & Pepper to taste

Directions

• The Croutons:
• If using ciabatta, cut in half, drizzle with Olive Oil, and place in the over at 400 degrees until the bread looks well toasted. If using sliced bread, do the same – drizzle with olive oil, and place on a baking sheet; season with salt and pepper.
• Bake until golden, 10–15 minutes.
• When done, rub your bread in with a clove of garlic, then cut into bite sized pieces.
• The Dressing:
• Using a stone mortar (or, you can add to food processor), mash together the anchovy fillets, and the garlic.
• Whisk in half of the lemon juice and all of the mustard.
• Adding little by little, gradually whisk in olive oil, and whisk until dressing is thick well incorporated.
• Whisk in grated Parmesan. Season with salt, pepper, and more lemon juice.
• The Salad:
• Tear or cut up your romaine and add to a bowl.
• Add the dressing and mix well with the lettuce.
• Using a vegetable peeler, thinly shave your Parmesan on top of your salad prior to serving.
• Add your grilled chicken, if using.