Ingredients and preparation
To create a flavorful and satisfying Grilled Chicken Caesar Salad, begin by gathering fresh, high-quality ingredients. The balance of textures and flavors is key, so each component should be carefully selected and prepared.
Ingredients:
- 2 boneless, skinless chicken breasts
- 1 large head of romaine lettuce, washed and chopped
- 1/2 cup freshly grated Parmesan cheese
- 1 cup croutons (preferably homemade or artisan-style)
- 2 tablespoons olive oil (for grilling the chicken)
- Salt and freshly ground black pepper, to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika (optional, for added flavor)
- Caesar dressing (store-bought or homemade)
Preparation:
- Pat the chicken breasts dry with paper towels. This helps them sear properly on the grill.
- In a small bowl, mix the olive oil, salt, pepper, garlic powder, and smoked paprika. Rub this mixture evenly over both sides of the chicken breasts.
- Cover and refrigerate the seasoned chicken for at least 30 minutes to allow the flavors to penetrate the meat.
- While the chicken marinates, prepare the romaine lettuce by chopping it into bite-sized pieces. Keep it chilled until ready to assemble the salad.
- Grate the Parmesan cheese and set aside. If using block cheese, use a microplane or fine grater for best texture.
- Prepare the croutons if making from scratch: cube day-old bread, toss with olive oil, salt, and garlic powder, then bake at 375°F (190°C) until golden and crisp.
Grilling the chicken
Preheat your grill to medium-high heat, around 400°F (200°C). If using a charcoal grill, ensure the coals are evenly distributed and glowing red with a light coating of ash. Lightly oil the grill grates to prevent sticking by brushing them with a paper towel dipped in oil, held with tongs.
Remove the marinated chicken breasts from the refrigerator and let them sit at room temperature for about 10 minutes before grilling. This helps them cook more evenly. Place the chicken on the preheated grill and cook for 5 to 6 minutes on the first side without moving it. This allows a good sear to develop and helps lock in the juices.
Flip the chicken breasts and continue grilling for another 5 to 6 minutes, or until the internal temperature reaches 165°F (74°C) when measured with a meat thermometer inserted into the thickest part. Avoid pressing down on the chicken with a spatula, as this can squeeze out the juices and result in dry meat.
Once fully cooked, transfer the chicken to a clean cutting board and let it rest for 5 to 10 minutes. Resting allows the juices to redistribute throughout the meat, ensuring a moist and flavorful result. After resting, slice the chicken into thin strips or bite-sized pieces, depending on your presentation preference.
Assembling and serving the salad
To assemble the salad, begin by placing the chopped romaine lettuce into a large mixing bowl or directly onto individual serving plates. Ensure the lettuce is crisp and well-chilled for the best texture and contrast with the warm grilled chicken.
Drizzle a generous amount of Caesar dressing over the lettuce. Use tongs or clean hands to gently toss the greens until they are evenly coated. Be careful not to overdress the salad—start with a smaller amount of dressing and add more as needed to suit your taste.
Next, arrange the sliced grilled chicken over the dressed lettuce. Distribute the chicken evenly so that each portion receives a balanced amount of protein. The warmth of the chicken will slightly wilt the lettuce, enhancing the overall mouthfeel of the dish.
Sprinkle the freshly grated Parmesan cheese over the top, allowing it to fall naturally between the chicken and lettuce. The cheese adds a salty, umami-rich element that complements the tangy dressing and smoky chicken.
Finish the salad by scattering the croutons across the top. For added texture and flavor, consider using croutons that are lightly seasoned or made from sourdough or rustic bread. If desired, add a final crack of black pepper or a light drizzle of extra Caesar dressing for presentation.
Serve immediately while the chicken is still warm and the croutons remain crisp. This salad pairs beautifully with a chilled glass of white wine or sparkling water with lemon.