Caesar Salad with Grilled Chicken

Improvised tableside in 1920s Tijuana by Caesar Cardini, this salad gains a lunch-ready lift from smoky grilled chicken. Crisp romaine, anchovy-lemon dressing, and toasted croutons keep the classic punch intact.

Serves 4

Estimate for one serving

• 520 cal
• 38g protein
• 18g carbs
• 34g fat
• 4g fiber

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Ingredients

• 3 (about 1.5 lbs) romaine lettuce hearts
• 2 (about 1 lb total) boneless skinless chicken breasts
• 3 tbsp extra-virgin olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 4 oz day-old French bread or baguette
• 3 cloves garlic cloves
• 4 anchovy fillets
• 1 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• 3 tbsp fresh lemon juice
• 1 large egg yolk
• 1/2 cup plus 2 tbsp for garnish freshly grated Parmesan cheese
• 1/2 cup vegetable oil or light olive oil

Instructions

1. 1Pat chicken breasts dry and season both sides with salt, pepper, and olive oil. Let sit at room temperature while you prepare the rest.
2. 2Preheat a grill pan or outdoor grill to medium-high. Cook chicken 5–6 minutes per side until internal temperature reaches 165 °F. Transfer to a plate, tent with foil, and let rest 5 minutes before slicing.
3. 3Cut bread into ¾-inch cubes. Toss with olive oil, salt, and pepper. Toast in a 375 °F oven or in a skillet over medium heat for 8–10 minutes, stirring occasionally, until golden and crisp. Set aside to cool.
4. 4Make the dressing: In a blender or food processor combine garlic cloves, anchovies, Dijon, Worcestershire, lemon juice, egg yolk, salt, and pepper. Blend until smooth. With the machine running, slowly drizzle in the vegetable oil until thick and creamy. Stir in grated Parmesan. Taste and adjust salt if needed. (Makes dressing.)
5. 5Wash and thoroughly dry the romaine hearts. Tear or chop into bite-size pieces and place in a large salad bowl.
6. 6Thinly slice or mince the remaining garlic clove and add to the bowl with the romaine if desired for extra flavor.
7. 7Just before serving, drizzle Caesar dressing over the romaine and toss gently but thoroughly to coat every leaf.
8. 8Divide dressed lettuce among 4 bowls. Top each with sliced grilled chicken, a generous handful of croutons, and additional shaved or grated Parmesan.
9. 9Serve immediately with extra dressing and cracked black pepper on the side.