Our ultimate chicken Caesar salad recipe features an easy homemade mayonnaise-based dressing, and buttery bibb lettuce is added to romaine hearts for a more delicate flavour. Grilled chicken is marinated in a delicious yogurt lemon and garlic sauce which keeps it moist. Caesar salad is a bona fide classic among salad lovers and haters alike. Toss some chicken in with your lettuce and garlicky, anchovy-rich dressing and you have yourself a full meal. Our Easy Caesar Dressing calls for mayonnaise as the base rather than egg yolks, as it doesn’t compromise the flavour.
Easy Chicken Caesar Salad
Our ultimate chicken Caesar salad recipe features an easy homemade mayonnaise-based dressing, and buttery bibb lettuce is added to romaine hearts for a more delicate flavour. Grilled chicken is marinated in a delicious yogurt lemon and garlic sauce which keeps it moist.
Ingredients
Grilled Chicken
- ⅓ cup plain yogurt
- 3 tbsp lemon juice
- 2 tbsp olive oil
- 3 cloves garlic minced
- 1¼ tsp dried rosemary or oregano or thyme
- 1½ tsp kosher salt
- ¾ tsp freshly ground black pepper
- 6 boneless, skinless chicken thighs
Easy Caesar Dressing
- 3 tbsp mayonnaise
- 2 tbsp lemon juice
- 2 anchovy fillets minced
- 1½ tbsp Dijon mustard
- 1 small clove garlic grated
- ¼ tsp kosher salt
- ½ tsp freshly ground black pepper
- ⅓ cup olive oil
- ⅓ cup finely grated Parmesan
Salad
- 4 romaine hearts
- 1 small head bibb lettuce optional
- ½ cup shaved Parmesan
- sourdough croutons
Instructions
Grilled Chicken
- In large bowl, combine yogurt, lemon juice, oil, garlic, oregano, salt and pepper, stirring to combine. Add chicken and let marinate for at least 45 minutes or up to 4 hours.
Easy Caesar Dressing
- In bowl, stir together mayonnaise, lemon juice, anchovies, Dijon, garlic, salt and pepper. Whisking constantly, gradually stream in the oil, and continue whisking until you have a thick, smooth dressing. Whisk in Parmesan. Set aside.
- Preheat barbecue to medium heat (about 350˚F); grease grill. Place chicken on grill; close lid and cook, flipping once, until juices run clear when chicken is pierced and thermometer inserted in thickest part of thigh reads 165˚F, about 10 minutes.
- Let chicken rest for 5 minutes before cutting into slices.
Salad
- Arrange romaine and bibb lettuce on platter; drizzle Caesar dressing overtop and serve with croutons and chicken.
Easy Sourdough Croutons
All you need is a skillet and stale sourdough bread to make homemade croutons. Extra-virgin olive oil adds rich flavour and makes croutons crispy on the outside without drying them out.
Ingredients
- 5 tbsp extra-virgin olive oil
- 2 garlic cloves smashed
- 3 cups torn sourdough pieces
- 1 tsp kosher salt
Instructions
- Heat 3 tbsp of extra-virgin olive oil in a skillet over medium heat.
- Add garlic and cook until golden, flipping after 30 to 40 seconds and remove to bowl.
- Add sourdough pieces to the skillet, sprinkle with kosher salt and gently toss to coat. Drizzle croutons with 2 tbsp oil, tossing to coat, and cook until toasted, 2 to 4 minutes.
