If you’re craving a salad that bursts with smoky, savory goodness and vibrant textures, you need to try this Grilled Romaine Caesar Salad with Chicken and Pancetta Recipe. It takes the classic Caesar to a whole new level by grilling crisp romaine hearts, juicy chicken thighs, and crispy pancetta, all brought together with a rich, homemade Caesar dressing. Each bite offers a delightful contrast between charred greens, tender meat, salty pancetta, and tangy dressing that feels like sunshine on a plate. Trust me, once you make this, it’ll become your go-to for gatherings or a special weeknight treat.
Ingredients You’ll Need
These ingredients keep the recipe straightforward while layering flavors and textures that make this salad truly unforgettable. Each element plays a critical role, from the smoky chicken and pancetta to the tangy, creamy dressing and the crisp grilled romaine providing a satisfying crunch.
- 6 boneless, skinless chicken thighs: Tender and juicy, perfect for grilling to add smoky flavor.
- 2 tablespoons olive oil: Keeps the chicken moist and adds richness while grilling.
- Salt and pepper: Essential seasonings to bring out all the natural flavors.
- 6 slices pancetta: Crisps up beautifully on the grill, adding a salty, crunchy bite.
- 2 romaine lettuce hearts, cut in half with core attached: Grilling these halves creates a smoky char that transforms this classic salad.
- Olive oil: For drizzling on the romaine and bread, creating crispiness and flavor.
- 1 teaspoon dry mustard: Adds a subtle tang and depth to the Caesar dressing.
- 1/2 teaspoon pepper: Provides a gentle kick in the dressing.
- 1/4 teaspoon salt: Balances and enhances all dressing flavors.
- 1/2 ounce anchovies: The secret to authentic Caesar dressing umami.
- 2 garlic cloves: Offers sharp, savory notes that wake up the dressing.
- 1/2 tablespoon lemon juice: Brings fresh acidity to brighten the dressing.
- 1 extra large egg yolk: Creates a luscious, creamy texture for the dressing.
- 1/2 teaspoon Worcestershire sauce: Adds complexity and subtle sweetness.
- 1 cup olive oil: The base of the dressing that ties everything together.
- 1/4 cup red wine vinegar: Adds richness and a little bite to the dressing.
- 3 tablespoons freshly grated Parmesan: Both inside the dressing and for finishing the salad with savory notes.
- 3 small tomatoes, sliced into thin circles: Juicy, fresh accents that balance the smoky, salty components.
- 4 slices sourdough bread: Toasted for crunchy, flavorful accompaniment.
- Parmesan cheese, freshly grated: For sprinkling over to enhance every forkful.
- Black pepper: A finishing touch that adds a little spice and flair.
How to Make Grilled Romaine Caesar Salad with Chicken and Pancetta Recipe
Step 1: Make the Caesar Dressing
Start by combining dry mustard, pepper, salt, anchovies, garlic, lemon juice, egg yolk, and Worcestershire sauce in a food processor. Pulse until the mixture becomes smooth and creamy. Gradually drizzle in half of the olive oil first, then add in the red wine vinegar, followed by the remaining olive oil. Lastly, blend in the freshly grated Parmesan cheese. This homemade dressing is the soul of your salad, packed with layers of savory, tangy, and creamy flavors. Store it chilled until ready to dress the salad.
Step 2: Grill the Chicken
Preheat the grill to medium-high heat and brush your chicken thighs with olive oil for a golden finish. Season generously with salt and pepper. Grill the chicken for about 4 to 5 minutes on each side or until it reaches an internal temperature of 170°F. Once grilled, cover with foil to keep warm and juicy. This part adds wonderful smokiness and a meaty component that truly makes this salad special.
Step 3: Crisp Up the Pancetta
While the chicken cooks, heat a skillet on the grill and add your pancetta slices. Let them cook until they turn perfectly crispy, about 7 to 8 minutes, flipping occasionally. The salty, crunchy pancetta adds a fantastic texture and flavor contrast to the smoky grilled chicken and romaine.
Step 4: Grill the Romaine
Drizzle olive oil on the cut side of each romaine half. Place them cut side down on the grill for 4 to 5 minutes until you get beautiful char marks and a slight smoky flavor. This step transforms the crunchiness of the romaine into something extra special, adding complexity you simply don’t get from a raw salad.
Step 5: Toast the Sourdough Bread
Lightly brush one side of the sourdough bread slices with olive oil and grill both sides until golden and crisp. These toasts make a great crunchy side that also serves as a perfect vehicle for the dressing or salad bites.
Step 6: Assemble the Salad
Place the grilled romaine hearts cut side up on a platter or individual plates. Stack two slices of tomato and one slice of crispy pancetta in the center of each romaine piece. Slice the grilled chicken into half-inch pieces and divide evenly on top of the lettuce. Drizzle generously with the luscious Caesar dressing, then sprinkle freshly grated Parmesan and cracked black pepper over the salad. Serve immediately with sourdough toasts and extra dressing on the side for that perfect finishing touch.
How to Serve Grilled Romaine Caesar Salad with Chicken and Pancetta Recipe
Garnishes
Enhance this salad with a sprinkling of freshly cracked black pepper and extra shavings of Parmesan cheese. For an elevated touch, add a few capers or a handful of toasted pine nuts to introduce nutty crunch. Fresh herbs like chopped parsley or chives can brighten the plate with color and a hint of freshness that complements the smoky elements wonderfully.
Side Dishes
This salad pairs beautifully with light sides such as a chilled white bean salad or grilled seasonal vegetables, which keep the meal balanced and fresh. For something heartier, roasted new potatoes with herbs offer a savory companion, while a simple glass of crisp Sauvignon Blanc will elevate the dining experience with its refreshing acidity.
Creative Ways to Present
Try serving the grilled romaine halves as individual salad boats for a rustic, inviting presentation at your next dinner party. Arrange the chicken slices and pancetta neatly beside each piece for guests to customize each bite. Alternatively, chop everything up for a composed salad tossed lightly with extra dressing, perfect for casual family meals or lunchboxes. Presentation can make this down-to-earth dish feel truly special.
Make Ahead and Storage
Storing Leftovers
Store any leftover grilled chicken, pancetta, and dressing separately in airtight containers in the refrigerator for up to 3 days. Keep the romaine unassembled to avoid sogginess, and store the grilled lettuce loosely wrapped in paper towels to preserve freshness. Toast separately so it stays crisp.
Freezing
This Grilled Romaine Caesar Salad with Chicken and Pancetta Recipe is best enjoyed fresh and does not freeze well because of the fresh greens and crisp toppings. However, cooked chicken and pancetta can be frozen separately if wrapped tightly for up to 2 months and thawed safely before reheating.
Reheating
Reheat the grilled chicken gently in a skillet over medium heat or in the oven wrapped in foil to retain moisture. Pancetta can be warmed quickly in a hot pan to regain some crispiness. Avoid reheating the romaine to keep its charred crunch intact. Dress the salad just before serving for the best texture and flavor.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts work well if you prefer leaner meat, but be careful not to overcook them as they can dry out faster than thighs. Grill until just cooked through for the best juiciness.
Is it necessary to use anchovies in the dressing?
Anchovies are traditional in Caesar dressing and add beautiful umami depth, but if you’re not a fan, you can omit them or substitute with a dash of Worcestershire sauce for a milder, yet still flavorful dressing.
How can I make this recipe vegetarian?
Simply leave out the chicken and pancetta. You could add grilled portobello mushrooms for a meaty texture or hearty roasted chickpeas for crunch. Use a vegetarian Caesar dressing version without anchovies.
What’s the best way to grill romaine without it falling apart?
Keep the core intact when halving your romaine hearts, and handle them gently. Brushing the cut side with olive oil helps prevent sticking and adds flavor. Grill over medium-high heat for just a few minutes, allowing char without wilting completely.
Can I prepare the dressing ahead of time?
Yes, the dressing can be made a day or two in advance and kept refrigerated in a sealed container. Give it a good stir or shake before using to recombine any separated ingredients for perfect consistency.
Final Thoughts
This Grilled Romaine Caesar Salad with Chicken and Pancetta Recipe is my absolute favorite way to transform a classic Caesar into a smoky, juicy, and crunchy feast. It’s surprisingly simple but feels indulgent and special every time. Whether you’re serving it for a dinner party or just treating yourself on a weekend, it’s bound to impress and satisfy. Give it a try—you’ll wonder why you never grilled your romaine before!
Print
Grilled Romaine Caesar Salad with Chicken and Pancetta Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Salad
- Method: Grilling
- Cuisine: American
Description
This Grilled Romaine Caesar Salad with Chicken is a smoky, flavorful twist on the classic Caesar salad. Featuring tender grilled chicken thighs, crispy pancetta, lightly charred romaine lettuce, and a creamy homemade Caesar dressing with anchovies and Parmesan, this recipe offers a perfect balance of textures and tastes. Served with grilled sourdough toast, it makes a satisfying and elegant meal ideal for outdoor grilling or a summer dinner.
Ingredients
Chicken and Meat
- 6 boneless, skinless chicken thighs
- 2 tablespoons olive oil (for chicken)
- Salt and pepper (to taste)
- 6 slices pancetta
Salad and Garnishes
- 2 romaine lettuce hearts, cut in half with the core attached
- 3 small tomatoes, sliced into thin circles
- Parmesan cheese, freshly grated (for garnish)
- Black pepper (for garnish)
Caesar Dressing
- 1 teaspoon dry mustard
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 1/2 ounce anchovies
- 2 garlic cloves
- 1/2 tablespoon lemon juice
- 1 extra large egg yolk
- 1/2 teaspoon Worcestershire sauce
- 1 cup olive oil
- 1/4 cup red wine vinegar
- 3 tablespoons freshly grated Parmesan
Toast
- 4 slices sourdough bread
- Olive oil (for drizzling)
Instructions
- Make Caesar Dressing: In a food processor, combine dry mustard, black pepper, salt, anchovies, garlic cloves, lemon juice, egg yolk, and Worcestershire sauce. Pulse until smooth. Gradually add half of the olive oil, continue processing, then add the red wine vinegar, followed by the remaining olive oil. Finally, blend in the grated Parmesan cheese. Transfer the dressing to a sealed container and refrigerate until ready to use.
- Grill Chicken: Preheat the grill to medium-high heat. Brush the chicken thighs with 2 tablespoons olive oil and season with salt and pepper. Grill the chicken for 4-5 minutes on each side, or until the internal temperature reaches 170°F and the chicken is cooked through. Remove from the grill and cover loosely with aluminum foil to keep warm.
- Grill Pancetta: Place a skillet directly on the grill and heat it. Add the pancetta slices and cook for 7-8 minutes, turning occasionally, until the pancetta is crispy. Remove and set aside.
- Grill Romaine: Drizzle olive oil on the cut sides of the romaine lettuce halves. Place them on the grill cut side down and cook for 4-5 minutes, until they are lightly charred and slightly wilted.
- Toast Sourdough: Lightly drizzle olive oil on one side of each sourdough bread slice. Place the bread directly on the grill and toast both sides until golden brown and slightly crispy.
- Assemble Salad: On a platter or individual plates, lay the grilled romaine lettuce halves cut side up. Stack two slices of tomato and one slice of crispy pancetta in the center of each lettuce half. Slice the grilled chicken into 1/2-inch pieces and distribute evenly among the romaine halves. Drizzle each salad with the prepared Caesar dressing, then sprinkle with freshly grated Parmesan cheese and freshly cracked black pepper. Serve alongside the grilled sourdough toast with extra dressing on the side.
Notes
- Ensure the chicken reaches an internal temperature of 170°F for safe consumption.
- The egg yolk in the dressing means this recipe should be avoided by those with egg allergies or certain dietary restrictions.
- The anchovies in the dressing add umami; omit or substitute with capers for a less traditional version.
- Use fresh, high-quality olive oil for best flavor in both the dressing and grilling.
- Grilling the romaine adds a unique smoky flavor but can be omitted for a more traditional raw Caesar salad.
