Grilled Chicken Caesar Salad

Grilled Chicken Caesar Salad
3.7 from 3 ratings
Grilling the chicken and lettuce of the Caesar salad adds a deep, satisfying, charred flavor.This recipe is courtesy of Food Network.
Caesar Salad
  • 3 cloves garlic
  • 1/2 cup extra-virgin olive oil, plus more for brushing
  • 2-4 anchovy fillets, chopped
  • 1 lemon, juiced
  • kosher salt
  • freshly ground pepper
  • 1 pound skin-on, boneless chicken breasts
  • 4 ½-inch thick slices focaccia
  • 4 romaine lettuce hearts, halved lengthwise
  • 3/4 cup freshly grated parmesan cheese, plus more for garnish
  1. Chop 2 garlic cloves and purée with ½ cup olive oil, anchovies, and lemon juice in a blender until smooth. Season with salt and pepper.
  2. Pound the chicken with a mallet or heavy skillet until about 1/8 inch thick. Season with salt and pepper and toss with 1 tablespoon of the Caesar dressing. Grill the chicken until golden and crisp, 3-4 minutes per side.
  3. Brush the bread with olive oil on both sides and grill, turning, until toasted, about 2 minutes. Rub with the remaining garlic clove.
  4. Brush the romaine with 1-2 tablespoons of the dressing and grill until charred, about 1-2 minutes per side. Chop the lettuce and transfer to a bowl.
  5. Cut the bread and chicken into bite-size pieces and add to the bowl. Toss with the remaining dressing, Parmesan, and pepper to taste. Garnish with more Parmesan.