Grilled Chicken Caesar Salad with Smoky Homemade Dressing

How to Make Grilled Chicken Caesar Salad with Smoky Homemade Dressing

1. 1

   Step 1: Make the smoky Caesar dressing

   In a medium bowl whisk together the mayonnaise, grated Parmesan, freshly squeezed lemon juice, minced garlic, and Worcestershire sauce until smooth. Taste and adjust salt and lemon as needed; if you prefer a thinner dressing, whisk in 1–2 tablespoons water or olive oil to reach desired consistency. Set the dressing aside in the refrigerator while you prepare the croutons and chicken.

   For this step

   • 1/2 cupMayonnaise (base for dressing)
   • 1/2 cupFinely grated Parmesan cheese
   • 1 large lemonFresh lemon (juice)
   • 3 clovesGarlic cloves, minced
   • 1 tspWorcestershire sauce
   
2. 2

   Step 2: Season and marinate the chicken

   Pat the chicken breasts dry and rub them with olive oil, smoked paprika, and a pinch of salt and pepper on both sides. Let rest for at least 10 minutes to absorb the smoky spice while you heat the grill or skillet; for deeper flavor you can marinate up to 1 hour in the fridge.

   For this step

   • 1 1/2 lbBoneless skinless chicken breasts
   • 6 tbspExtra-virgin olive oil
   • 2 tspSmoked paprika
   
3. 3

   Step 3: Toast the croutons

   Toss the cubed ciabatta with 1–2 tablespoons olive oil and a light pinch of salt until evenly coated. Spread the cubes on a baking sheet and toast in a 400°F (200°C) oven for about 8–10 minutes, turning once, until golden and crisp. Remove from oven and, if desired, rub with a cut garlic clove or toss with a little minced garlic while warm for extra flavor.

   For this step

   • 4 cupsCiabatta or crusty bread, cut into 1/2-inch cubes
   
4. 4

   Step 4: Grill the chicken and prep the greens

   Heat a grill or grill pan over medium-high heat and cook the chicken 5–6 minutes per side, or until an instant-read thermometer registers 165°F (74°C). Transfer to a cutting board and let rest 5 minutes, then slice against the grain. Meanwhile, core and roughly chop the romaine hearts and place in a large bowl.

   For this step

   • 3 headsRomaine hearts
   
5. 5

   Step 5: Assemble and serve

   Toss the chopped romaine with enough smoky Caesar dressing to coat (start with about half and add more to taste). Divide among plates, top with sliced grilled chicken, a generous handful of croutons, and an extra sprinkle of grated Parmesan. Finish with a light drizzle of olive oil and a squeeze of lemon if desired, and serve immediately.
   

1. In a medium bowl whisk together the mayonnaise, grated Parmesan, freshly squeezed lemon juice, minced garlic, and Worcestershire sauce until smooth. Taste and adjust salt and lemon as needed; if you prefer a thinner dressing, whisk in 1–2 tablespoons water or olive oil to reach desired consistency. Set the dressing aside in the refrigerator while you prepare the croutons and chicken.
2. Pat the chicken breasts dry and rub them with olive oil, smoked paprika, and a pinch of salt and pepper on both sides. Let rest for at least 10 minutes to absorb the smoky spice while you heat the grill or skillet; for deeper flavor you can marinate up to 1 hour in the fridge.
3. Toss the cubed ciabatta with 1–2 tablespoons olive oil and a light pinch of salt until evenly coated. Spread the cubes on a baking sheet and toast in a 400°F (200°C) oven for about 8–10 minutes, turning once, until golden and crisp. Remove from oven and, if desired, rub with a cut garlic clove or toss with a little minced garlic while warm for extra flavor.
4. Heat a grill or grill pan over medium-high heat and cook the chicken 5–6 minutes per side, or until an instant-read thermometer registers 165°F (74°C). Transfer to a cutting board and let rest 5 minutes, then slice against the grain. Meanwhile, core and roughly chop the romaine hearts and place in a large bowl.
5. Toss the chopped romaine with enough smoky Caesar dressing to coat (start with about half and add more to taste). Divide among plates, top with sliced grilled chicken, a generous handful of croutons, and an extra sprinkle of grated Parmesan. Finish with a light drizzle of olive oil and a squeeze of lemon if desired, and serve immediately.