Grilled Chicken Paillard Caesar Salad

Ingredients

• 60 ml (4 tablespoons; juice of 4 lemons)fresh lemon juice
• 1 smallgarlic clove, grated
• 10 ml (2 teaspoons)anchovy paste
• 15 ml (3 teaspoons)Worcestershire sauce
• 20 g (4 tablespoons)Parmesan cheese, grated
• 10 ml (2 teaspoons)Dijon mustard
• to tastesalt and pepper
• 60 ml (4 tablespoons)olive oil
• 4boneless, skinless chicken breasts
• to tastesalt
• to tastepepper
• 10 ml (2 teaspoons)fresh lemon zest
• 5 ml (1 teaspoon)dried basil
• 2romaine lettuce hearts, chopped
• to tastecroutons
• to tasteParmesan cheese, shaved

Instructions

1. 1

   Whisk the dressing

   In a mixing bowl, whisk together the lemon juice, grated garlic, anchovy paste, Worcestershire sauce, grated Parmesan, Dijon mustard, salt and pepper, and olive oil. Set aside.

2. 2

   Heat the grill

   Preheat an outdoor grill to high.

3. 3

   Flatten the chicken

   Place one chicken breast between a folded piece of plastic wrap and pound it with a mallet until it is 6 mm (¼ inch) thick. Repeat with the remaining breasts.

4. 4

   Season the chicken

   Brush the chicken breasts with olive oil and season with salt, pepper, lemon zest and dried basil. Turn them over and repeat on the other side.

5. 5

   Grill the chicken

   Grill the breasts for 3–4 minutes per side. Remove them from the grill and wrap in foil to keep warm.

6. 6

   Dress the lettuce

   Put the chopped romaine in a large bowl and toss it with the dressing.

7. 7

   Assemble the plates

   Place one chicken breast on each of 4 plates. Top with the dressed romaine, croutons and shaved Parmesan.

What is chicken paillard Caesar salad?

Paillard is a French term for meat that has been flattened into a thin piece so it cooks quickly. Here, grilled chicken meets the familiar romaine, Parmesan and croutons of a Caesar salad.

The recipe pairs a sharp, savoury dressing with lemon-and-basil chicken. Flattening the breasts helps them cook in just a few minutes.

Nutrition and macros by portion

The nutrition label shows one serving as written: 290 calories, 27g protein, 3g carbs, 0g fat.

Chicken provides most of the protein, while croutons and romaine contribute the carbohydrates. Olive oil, Parmesan and croutons account for much of the fat; a side of extra vegetables is a practical way to round out the plate.

The dressing’s balance

Savoury base: anchovy paste, Worcestershire sauce and Parmesan bring salty, savoury flavour, while Dijon helps the dressing come together.

Bright finish: lemon juice cuts through the rich, salty ingredients. Whisk the dressing thoroughly so the oil and other ingredients are well blended before tossing it with the lettuce.

Getting an even paillard

Even thickness: pounding each breast to about 6 mm (¼ inch) helps it cook at a similar rate from edge to edge. Keep the chicken between folded plastic wrap to contain splashes as you work.

Gentle pressure: use steady strokes and check the thickness as you go. If one side remains much thicker, it may need longer on the grill than the rest.

Grilling and doneness

Hot grill: preheating to high gives the thin chicken a quick cook. The stated timing is 3–4 minutes per side, but the exact time can vary with grill heat and the thickness of the breasts.

Check the centre: the chicken should be cooked through before serving. Resting it briefly in foil keeps it warm while you dress the lettuce.

Keep the salad crisp

Just before serving: toss the romaine with dressing when the chicken is nearly ready. This keeps the leaves from sitting in the dressing for too long.

Finish at the table: add the croutons and shaved Parmesan after dressing the lettuce, so the croutons retain some crunch.

Serving the salad

Serve each plate with a whole grilled breast and a generous portion of dressed romaine. Extra croutons and Parmesan can be put on the table for anyone who wants more.

For a more substantial meal, serve it with bread or a simple side of vegetables. Keep additional dressing separate so each person can add it to taste.

Recipe notes & tips

• Flatten the breasts to an even thickness so the edges do not finish far ahead of the centre.
• Preheat the grill fully before adding the chicken.
• Keep the chicken covered in foil while you prepare the salad.
• Toss the romaine with dressing close to serving time.
• Add the croutons at the end to help them stay crisp.

Variations

• Fresh basil: use finely chopped fresh basil in place of dried basil on the chicken.
• Extra lemon: add a little more lemon zest to the chicken for a brighter citrus flavour.
• More anchovy: increase the anchovy paste slightly for a more savoury dressing.
• Grill-pan method: cook the flattened chicken in a hot grill pan if you are not using an outdoor grill.
• Vegetarian plate: replace the chicken with grilled aubergine or courgette and keep the Caesar-style salad toppings.

Common mistakes to avoid

• Uneven chicken: pound the thick parts until each breast is close to 6 mm (¼ inch) throughout.
• Cool grill: wait until the outdoor grill is fully preheated to high before cooking.
• Overcooking: start checking the thin breasts after 3 minutes per side and cook until done through.
• Soggy romaine: wait until serving time to toss the leaves with dressing.
• Soft croutons: scatter them over the salad after dressing the lettuce.

How to store

Store leftover chicken and dressed lettuce separately in covered containers in the fridge and use within 2 days. Reheat the chicken gently until hot, then serve with freshly dressed romaine and croutons; dressed lettuce is best eaten straight away.

Frequently asked questions