- Prepare the Ingredients
Gather all ingredients: 1.5 lb chicken thighs, 1/4 cup olive oil, 3 tbsp lemon juice, 2 tsp Dijon mustard, 4 minced garlic cloves (divided use), 4 minced anchovy fillets, 1 egg yolk, 1 tsp Worcestershire sauce, 3/4 cup grated Parmesan (divided use), 4 cups bread cubes, 3 romaine hearts, salt, and pepper. Pat the chicken dry and season generously all over with salt and pepper. Wash and thoroughly dry the romaine, then tear into bite-sized pieces. Keep everything organized and within reach.
- Make the Dressing & Croutons
Preheat oven to 375°F. For the dressing, in a medium bowl, whisk together the egg yolk, 2 tsp lemon juice, Dijon, half the minced garlic, the anchovies, and Worcestershire until smooth. While whisking constantly, very slowly drizzle in the olive oil until the mixture is thick and emulsified. Stir in 1/2 cup of the Parmesan. Season with salt and pepper. For croutons, toss bread cubes with 2 tbsp of the prepared dressing on a baking sheet. Bake for 12-15 minutes, tossing once, until golden and crisp.
- Grill the Chicken
Preheat a grill or grill pan to medium-high heat. In a small bowl, mix the remaining lemon juice, remaining minced garlic, and a glug of olive oil. Brush this mixture over the seasoned chicken thighs. Place the chicken on the hot grill and cook for 5-7 minutes per side, or until deeply grill-marked and the internal temperature reaches 165°F. Transfer to a plate, tent loosely with foil, and let rest for 5-7 minutes. Do not slice yet.
- Assemble the Salad
While the chicken rests, place the torn romaine in a large, wide bowl. Slice the rested chicken against the grain into 1/2-inch strips. Add about half of the dressing to the lettuce and toss gently but thoroughly until every leaf is lightly coated. Add a little more dressing if needed. Divide the dressed lettuce among plates or a platter. Top with the sliced grilled chicken, warm croutons, and a generous shower of the remaining 1/4 cup Parmesan. Serve immediately.
- Calories:580 kcal
- Protein:42 g
- Carbohydrates:28 g
- Sugar:4 g
- Salt:1.2 g
- Energy:2427 kJ
- Fat:34 g
There’s something about a great grilled chicken caesar salad that feels like a warm-coming-home hug in a bowl. It’s the salad you crave when you want something substantial but still refreshingly crisp—a glorious pile of romaine with smoky, char-kissed chicken, crunchy croutons, and that unapologetically creamy, garlicky dressing. My journey to a perfect version involved a long-held belief: store-bought dressing was just fine. That changed with one game-changing tip I’ll share with you.
From Caesar’s Tables to Yours: A Snappy History
Legend has it this icon was born not in ancient Rome, but in 1920s Tijuana, Mexico, by restaurateur Caesar Cardini. Facing a rush on the 4th of July, he supposedly improvised with what he had on hand, dramatically tossing it tableside. The original didn’t even have anchovies, but the spirit of bold improvisation is what we’re channeling here. We’re just swapping in our trusty grill for a bit of backyard theater.
Why This Version Tastes So Good
This isn’t just lettuce with chicken on top. It’s a masterclass in textures and contrasts. The magic lies in the duality of the elements: the cold, crisp lettuce against the warm, juicy chicken; the soft, pungent dressing clinging to the hearty, toasted croutons. The key to that signature dressing is a proper emulsion—blending the oil slowly into the egg yolk and mustard creates a sauce that’s rich and velvety, not thin and greasy.
The Pro-Tip for Your Perfect Grilled Chicken Caesar Salad
The single most important step is letting your chicken rest after it comes off the grill. I know, I know, you want to slice it immediately. Resist! Tenting it with foil for 5-7 minutes lets the frantic juices redistribute, guaranteeing every bite is moist. Slicing too soon lets all that flavor literally run out onto your cutting board.
How to Serve It Up Right
This salad stands proudly on its own as a complete meal. But for a truly next-level dinner, serve it with a crisp, dry white wine like a Sauvignon Blanc—its acidity cuts through the richness beautifully. Feeling indulgent? A side of crispy, hot garlic bread is a glorious, messy, perfect companion. For a lighter touch, a simple bowl of chilled gazpacho makes a stunning starter.
Make It Your Own: Variations & Substitutions
Don’t have a grill? A grill pan or even a hot cast-iron skillet will give you those lovely sear marks. For a vegetarian twist, swap the chicken for hefty slabs of grilled halloumi or marinated portobello mushrooms. To make it gluten-free, use your favorite gluten-free bread for the croutons or swap in roasted chickpeas for crunch. If you’re wary of raw egg, a fully pasteurized egg yolk is a safe alternative for the dressing.
Plan-Ahead Power
You can be a weeknight hero with some prep. Cook the chicken up to 3 days ahead; slice and store it cold. The dressing keeps brilliantly in a jar in the fridge for up to 5 days—just give it a vigorous shake. Wash and dry the romaine hearts, wrap them in a clean towel, and store in the crisper. Assemble everything just before eating to keep the lettuce perky and the croutons crunchy.
Your Grilled Chicken Caesar Salad Questions, Answered
Can I use chicken breast instead of thighs? Absolutely. Just be vigilant, as breasts cook faster and can dry out. Aim for an internal temperature of 165°F and don’t skip the rest!
My dressing broke and looks oily. Can I fix it? You can! Start with a fresh yolk in a clean bowl and very slowly whisk in the broken mixture. The fresh emulsifiers will often bring it back together.
What’s the best way to get crispy croutons? Tossing your bread cubes in a little of the dressing’s olive oil before toasting them in the oven ensures they’re flavorful and crisp all the way through.
So, there you have it. Your new go-to grilled chicken caesar salad that’s miles beyond the sad, wilted versions you might remember. It’s a dish built on confidence, not complexity. I promise, once you taste that homemade dressing clinging to a piece of smoky chicken, you’ll never go back. Now, go fire up that grill and make a meal to remember. I’d love to hear how yours turns out—drop a comment below or share a photo from your kitchen! For more culinary inspiration and deep-dive technique articles, be sure to check out Serious Eats and explore our recipe collection.
