Grilled Chicken Caesar Salad

Serving 4 people

70 min


  • anchovy paste 1 teaspoon anchovy paste
  • dijon mustard 2 tablespoons Dijon mustard
  • egg yolks 2 large egg yolks
  • garlic 4 cloves garlic, crushed
  • ground pepper Salt and ground black pepper
  • juice of lemon Juice from 1 lemon
  • olive oil 1 tablespoon olive oil
  • parmesan 2 tablespoons olive oil
  • romaine hearts 1/2 cup grated Parmesan
  • romano cheese 4 romaine lettuce hearts, sliced in half lengthwise
  • skinless boneless chicken thighs 1/2 cup grated Romano cheese
  • smoked paprika 4 boneless, skinless chicken thighs
  • worcestershire sauce 1 tablespoon smoked paprika
  • 2 to 3 teaspoons Worcestershire sauce
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How to make it

  1. Combine the egg yolks, mustard, lemon juice, Worcestershire sauce, garlic, anchovy paste and some salt and pepper in a food processor. With the processor running, slowly add the oil until the dressing is thick and creamy.
  2. For the salad: Preheat the oven to 375 degrees F.
  3. Heat a grill pan over medium-high heat.
  4. Sprinkle the chicken with salt and pepper and dust with the paprika. Brown the chicken on the grill pan on both sides, then transfer the chicken to a baking sheet. Roast in the oven until cooked through, 15 to 18 minutes. Slice the chicken into strips.
  5. Heat a nonstick skillet over medium-low heat.
  6. Combine the Parmesan and Romano cheese in a bowl. Using a tablespoon, make a few piles of cheese in the skillet.
  7. Let the cheese melt, and then flip the crisps. Cook until lightly browned on both sides.
  8. Place the cheese crisps on a paper towel.
  9. Wipe out the grill pan and heat it over medium-high heat.
  10. Brush the romaine hearts on both sides with the olive oil. Grill the romaine hearts in batches, turning once, until just charred.
  11. Place 2 romaine hearts on each plate side by side, top with a few chicken strips, drizzle with the dressing and garnish with the cheese crisps.