Description
This Grilled Romaine Caesar with Chicken combines smoky, charred romaine lettuce, juicy grilled chicken thighs, and crispy pancetta, all drizzled with a homemade Caesar dressing. It’s a fresh take on a classic salad, perfect for a summer meal.
Ingredients
Scale
For the chicken:
- 6 boneless, skinless chicken thighs
- 2 tablespoons olive oil
- Salt and pepper
For the pancetta:
- 6 slices pancetta
For the grilled romaine:
- 2 romaine lettuce hearts, cut in half with the core attached
- Olive oil
For the Caesar dressing:
- 1 teaspoon dry mustard
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 1/2 ounce anchovies
- 2 garlic cloves
- 1/2 tablespoon lemon juice
- 1 extra large egg yolk
- 1/2 teaspoon Worcestershire sauce
- 1 cup olive oil
- 1/4 cup red wine vinegar
- 3 tablespoons freshly grated Parmesan
For serving:
- 3 small tomatoes, sliced into thin circles
- 4 slices sourdough bread
- Parmesan cheese, freshly grated
- Black pepper
Instructions
- Make Caesar dressing: In a food processor, combine dry mustard, pepper, salt, anchovies, garlic, lemon juice, egg yolk, and Worcestershire sauce. Pulse until smooth. Gradually add half of the olive oil, then the red wine vinegar, followed by the remaining olive oil. Finally, blend in the grated Parmesan. Store in a sealed container in the refrigerator until ready to use.
- Grill chicken: Preheat the grill to medium-high heat. Brush the chicken thighs with olive oil and season with salt and pepper. Grill for 4-5 minutes on each side or until cooked through (internal temperature should reach 170°F). Once done, cover the chicken with aluminum foil to keep warm.
- Grill pancetta: Place a skillet on the grill and heat it up. Add the pancetta slices and cook until crispy, about 7-8 minutes, turning occasionally.
- Grill romaine: Drizzle olive oil on the cut side of the romaine lettuce. Grill the lettuce for 4-5 minutes until lightly charred.
- Toast sourdough: Lightly drizzle olive oil on one side of the sourdough bread and toast both sides directly on the grill.
- Assemble salad: On a platter or individual plates, place the grilled romaine (cut side up). Stack two tomato slices and a slice of pancetta in the middle of each lettuce piece. Slice the grilled chicken into 1/2-inch slices and divide it among the romaine. Drizzle with the Caesar dressing and sprinkle with Parmesan and black pepper. Serve with sourdough toast and additional dressing on the side.
Notes
- Ensure that the chicken is fully cooked by checking the internal temperature with a meat thermometer.
- The Caesar dressing can be made ahead of time and stored in the refrigerator for up to a week.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: salad
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 salad
- Calories: 520
- Sugar: 2g
- Sodium: 890mg
- Fat: 40g
- Saturated Fat: 8g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 180mg