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–+ servings

Grilled Chicken and Romaine Caesar Salad

Grilling the romaine turns this Caesar salad into something really special.
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Prep Time: 15 minutes
Cook Time: 10 minutes
Course: Dinner, lunch, Salad
Cuisine: Italian
Keyword: grilled chicken, grilled romaine, summer salads
Servings: 4
Calories: 601kcal

Ingredients

  • 2 romaine hearts
  • 4-6 slices bacon
  • 8 slices baguette or ciabatta bread
  • 3-4 boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • salt and pepper
  • shaved parmesan for garnish

The Dressing

  • 1 clove garlic
  • 3-4 anchovy fillets packed in oil, drained
  • 1 tsp Dijon mustard
  • 2 tbsp lemon juice
  • ⅓ cup olive oil
  • ¼ cup grated parmesan
  • ¼ cup mayonnaise
  • freshly ground black pepper

Instructions

Prepare the Salad Dressing

  • Using a mortar and pestle, or the side of a knife blade, mash together the anchovy fillets, garlic, and pinch of salt. to form a paste. Scrape into a medium bowl and whisk in the olive oil, lemon juice, mustard and mayonnaise. Add the grated Parmesan and a good grind of black pepper and stir to combine. Taste and add more lemon juice or parmesan if needed.
    Refrigerate the dressing until the salad is ready to serve.
    Note: For a milder garlic flavour use roasted or confit garlic.

Prepare the Salad

  • Cook the bacon until crispy. Transfer to a plate lined with a paper towel and set aside.
  • Preheat gas grill to medium-high heat or 350-400° F and prep the romaine, bread and chicken for the grill.
    Pull off any old leaves from the romaine hearts and cut off any browned bits from the root end, leaving most of the root end intact to hold the lettuce leaves together. Slice the head of lettuce lengthwise then brush with olive oil. Set aside.
    Slice the baguette or ciabatta and lightly brush with olive oil on both sides
    Brush the chicken breasts with olive oil on both sides and lightly season with salt and pepper.
  • Place the chicken on the preheated grill and grill for 9-10 minutes, turning halfway through.
  • While the chicken is finishing cooking add the romaine, cut side down, and the bread to the grill.
    Grill the romaine for 3 minutes, pressing with your tongs to make sure the lettuce gets a good sear. Flip and grill for 1 or 2 more minutes.
    Grill the bread for 1-2 minutes per side.

Assemble the Salad

  • Place the grilled romaine, whole or roughly chopped, onto a platter or individual plates. Slice the chicken and layer over top. Tear the pre-cooked bacon into roughly 1 inch pieces, Tuck the bacon and grilled bread in amongst the chicken and romaine.
    Scatter shavings of parmesan overtop of the salad.
    Drizzle with a little of the salad dressing, serving extra dressing on the side for people to help themselves.

Nutrition

Calories: 601kcal | Carbohydrates: 35g | Protein: 28g | Fat: 39g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 718mg | Potassium: 558mg | Fiber: 3g | Sugar: 2g | Vitamin A: 5013IU | Vitamin C: 6mg | Calcium: 150mg | Iron: 3mg
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