Grilled Chicken Caesar Salad

Ingredients

• 1 pound boneless skinless chicken breasts (or boneless skinless thighs)
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1 clove garlic (finely minced or grated)
• 1/4 teaspoon anchovy paste
• 1/4 teaspoon Dijon mustard
• 1/4 teaspoon Worcestershire sauce
• 1 teaspoon lemon juice (freshly squeezed)
• 1/3 cup mayonnaise
• 3 tablespoons olive oil
• 1 tablespoon finely grated Parmesan cheese
• 1/8 teaspoon black pepper (or more/less, to your taste)
• 1/8 teaspoon salt (or more/less, to your taste)
• 8 cups romaine lettuce
• 5 ounces croutons
• 1/2 cup shaved Parmesan cheese
• cracked black pepper (to your taste)

Instructions

1. 1

   --- Prepare the Chicken Breasts ---

2. 2

   Put ½ pound boneless skinless chicken breasts inside a Ziploc bag or between two sheets of parchment paper. Gently pound the chicken using a meat tenderizer or heavy rolling pin until it's even in thickness. Repeat for the other ½ pound boneless skinless chicken breasts. Place the chicken in a gallon size Ziploc bag, or a shallow glass or ceramic dish and set it aside.

3. 3

   Whisk together the marinade ingredients (2 tablespoons olive oil, 1 teaspoon salt, ½ teaspoon black pepper, and ½ teaspoon garlic powder). Pour the marinade over the chicken, turning to coat. Marinate at room temperature for 30-60 minutes, or in the refrigerator for up to 12 hours.

4. 4

   Turn your grill to medium heat and let it preheat. Add the chicken breasts to the grill, cooking for about 6 minutes on each side. When the internal temperature of the chicken reaches 165℉, remove chicken from the grill and let it rest for 5-10 minutes before slicing.

5. 5

   --- Make the Dressing ---

6. 6

   In a medium bowl, whisk together 1 clove garlic (minced), ¼ teaspoon anchovy paste, ¼ teaspoon Dijon mustard, ¼ teaspoon Worcestershire sauce, 1 teaspoon lemon juice, and ⅓ cup mayonnaise until smooth.

7. 7

   While whisking constantly, slowly drizzle in 3 tablespoons olive oil until the dressing thickens, emulsifies, and becomes creamy.

8. 8

   Whisk in the 1 tablespoon finely grated Parmesan cheese and ⅛ teaspoon black pepper. Taste and adjust with additional lemon juice or ⅛ teaspoon salt if desired.

9. 9

   Use immediately or refrigerate for 20–30 minutes to let the flavors meld.

10. 10

    --- Assemble the Salad ---

11. 11

    Divide 8 cups romaine lettuce, 5 ounces croutons, and ½ cup shaved Parmesan cheese among four large bowls. Top each salad with 4 ounces chicken and cracked black pepper. Serve and enjoy!