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 mayo-based dressing.
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 or 2 breasts
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
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 skin-side down 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.
Notes
Want to add croutons to your salad? Make your own by heating 3 tbsp of extra-virgin olive oil in a skillet over medium heat; add 2 smashed cloves garlic and cook until golden, flipping after 30 to 40 seconds. Remove garlic to a bowl; add 3 cups of torn sourdough pieces to the skillet, sprinkle with 1 tsp kosher salt and gently toss to coat. Drizzle croutons with 2 tbsp oil, tossing to coat, and cook until toasted, 2 to 4 minutes.
