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Crispy Grilled Chicken Caesar Salad Recipe with Easy Homemade Dressing

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A quick and easy crispy grilled chicken Caesar salad with homemade dressing, perfect for busy weeknights or casual entertaining. Features a double-grill technique for extra crispy chicken and a fresh, garlicky anchovy dressing.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 1 lb / 450g)
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • Salt and freshly ground black pepper, to taste
  • 1 large head of romaine lettuce, washed and chopped
  • ½ cup freshly grated Parmesan cheese
  • 1 cup homemade croutons
  • 2 anchovy fillets, finely minced
  • 1 garlic clove, minced
  • 2 tsp Dijon mustard
  • 2 tbsp fresh lemon juice (about 1 lemon)
  • 1 tsp Worcestershire sauce
  • ¾ cup mayonnaise
  • ¼ cup freshly grated Parmesan cheese
  • Salt and pepper, to taste
  • Optional: Capers or extra anchovy fillets for a salty punch

Instructions

  1. Pat chicken breasts dry with paper towels. Brush both sides with olive oil. Season evenly with smoked paprika, garlic powder, salt, and pepper. Let rest for 10 minutes at room temperature to absorb flavors.
  2. Heat your grill or grill pan to medium-high (about 400°F / 200°C).
  3. Place chicken on the grill and cook for 4-5 minutes without moving. Flip and cook another 4 minutes until grill marks form and chicken starts to crisp. Lower heat if edges char too quickly.
  4. Remove chicken from grill and let it rest on a plate for 5 minutes.
  5. Cube day-old bread into 1-inch pieces. Toss with olive oil, salt, pepper, and a pinch of garlic powder. Spread on a baking sheet and bake at 375°F (190°C) for 10-12 minutes until golden and crunchy, stirring halfway through.
  6. In a mixing bowl, whisk together minced anchovies, garlic, Dijon mustard, lemon juice, Worcestershire sauce, mayonnaise, and Parmesan cheese. Adjust salt and pepper to taste. Add a teaspoon of water if dressing is too thick.
  7. In a large bowl, combine chopped romaine, croutons, and half the Parmesan cheese. Slice chicken thinly across the grain and add on top.
  8. Pour dressing over salad and gently toss to coat evenly. Add remaining Parmesan on top.
  9. Serve immediately while chicken is warm and croutons are crisp.

Notes

Rest chicken after grilling to keep it juicy. For extra crispiness, use a double-grill technique by searing chicken again briefly before serving. Use day-old sturdy bread like sourdough for croutons. Dressing can be made ahead and refrigerated for up to 3 days. For gluten-free, use gluten-free bread or omit croutons. For lighter dressing, substitute mayonnaise with Greek yogurt.

Nutrition

Keywords: grilled chicken, Caesar salad, homemade dressing, crispy chicken, easy recipe, quick dinner, healthy salad

Find it online: https://dahliadishes.com/crispy-grilled-chicken-caesar-salad-recipe-with-easy-homemade-dressing/