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.