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
Scale
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.
