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Grilled Chicken Caesar Salad

Loop & Dash
Our fresh take on the classic!
Servings: 6 servings

Ingredients

Marinade:

  • 1/2 c olive oil
  • the juice from 1 lemon
  • 1 1/2 tsp salt
  • 3 cloves garlic , pressed or finely minced

Chicken:

  • 6 boneless skinless chicken breasts, about 2.5 lbs

Salad:

  • 2 cloves garlic , pressed or finely minced
  • 1 1/2 tsp Dijon mustard
  • 3 tbsp lemon juice
  • 1 1/2 tsp Worcestershire sauce
  • 4 tbsp mayonnaise
  • 1/4 c olive oil
  • 1/2 cup freshly grated Parmesan cheese , plus more for serving
  • 1 tsp salt
  • 1/4 pepper
  • 3 heads romaine lettuce, thinly sliced

Instructions

  • Put all ingredients for the marinade in a gallon-sized resealable plastic bag. Add the chicken and marinate for 30 minutes minimum and up to 8 hours. 
  • Make the dressing: add all ingredients for the salad except for the lettuce into a jar with a lid and shake vigorously until combined. If you don’t have a jar with a lid, place everything except the cheese into a bowl and whisk until combined. Stir in the cheese.
  • Grill the chicken:  
  • Outdoor grill - After the chicken is marinated, grill until cooked through.  Remove to a plate to rest.
  • Grill pan - Heat a grill pan over high heat for a couple of minutes until steaming hot.  Reduce the heat to medium-high and brush with olive oil.  Cook the chicken for 5-6 minutes per side until it is cooked through and reached an internal temperature of 165℉. Remove to a plate to rest.
  • Toss the lettuce with the salad dressing and arrange in a large salad bowl or on individual plates.
  • Slice chicken and serve on the lettuce with more parmesan cheese if desired.

Notes

  • This is a complete meal so don’t worry about side dishes!
  • You could also bake the chicken if you don’t have access to a grill or grill pan.  Bake at 400℉ for 22-30 minutes until cooked through and the internal temperature reaches 165℉.
 
PREP AHEAD:
  • You can grill the chicken up to 3 days in advance.  Store in an airtight container in the refrigerator.
  • Make the dressing up to 7 days in advance.  Store in the refrigerator.  If making ahead, be sure to remove from the refrigerator at least 30 minutes before using so that the olive oil is not solidified.
  • Slice your lettuce in advance.  Store in a gallon size resealable bag in the refrigerator with a paper towel for up to 5 days.

Nutrition

Calories: 522kcal | Carbohydrates: 15g | Protein: 32g | Fat: 38g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 22g | Trans Fat: 0.03g | Cholesterol: 78mg | Sodium: 1314mg | Potassium: 1276mg | Fiber: 7g | Sugar: 4g | Vitamin A: 27318IU | Vitamin C: 18mg | Calcium: 185mg | Iron: 4mg
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