Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 large boneless, skinless chicken breasts (1–1.25 lb total)
- 1 tbsp olive oil, 1 tsp lemon zest, 1 tsp kosher salt, 1/2 tsp pepper, 1/2 tsp garlic powder
- 4 cups rustic bread cubes (6 oz), 3 tbsp olive oil, 1 small garlic clove, salt & pepper
- 3 romaine hearts (about 1 lb), dried well
- 2 oz Parmigiano-Reggiano, shaved; lemon wedges
- Caesar dressing: 6 anchovy fillets, 2 small garlic cloves, 2 tbsp lemon juice, 1 tsp Dijon, 1 tsp Worcestershire, 1/3 cup mayonnaise, 1/4 cup extra-virgin olive oil, 1/3 cup finely grated Parmesan, black pepper
Do This
- 1. Preheat grill to medium-high (425–450°F). Pat chicken dry; toss with oil, zest, salt, pepper, garlic powder; marinate 15 minutes.
- 2. Make dressing: mash anchovies and garlic to a paste; whisk with lemon, Dijon, Worcestershire, mayo; slowly whisk in olive oil, then Parmesan; pepper to taste.
- 3. Toss bread with oil, minced garlic, salt, pepper; grill in a skillet or pan, stirring, until crisp and golden (8–10 minutes).
- 4. Grill chicken 5–7 minutes per side to 160°F; rest 5–10 minutes (carryover to 165°F).
- 5. Tear romaine into large bite-size pieces; keep chilled and dry.
- 6. Slice chicken; shave Parmesan with a peeler.
- 7. Toss romaine with just enough dressing to lightly coat; add warm croutons. Plate with sliced chicken, shaved Parm, black pepper, and lemon wedges.
Why You’ll Love This Recipe
- Classic Caesar flavor—garlicky, lemony, and deeply savory from anchovies and Parmesan.
- Texture heaven: cool, crunchy romaine meets warm, toasty croutons and juicy grilled chicken.
- Meal-prep friendly: make the dressing and croutons ahead, then grill and toss to serve.
- Weeknight-easy yet elegant enough for guests.
Grocery List
- Produce: 3 romaine hearts, 1 lemon, 3 small garlic cloves
- Dairy: Parmigiano-Reggiano wedge (at least 4 oz for grating and shaving)
- Pantry: Boneless skinless chicken breasts, anchovy fillets (oil-packed), mayonnaise, Dijon mustard, Worcestershire sauce, extra-virgin olive oil, rustic bread (sourdough or ciabatta), kosher salt, black pepper
Full Ingredients
For the Chicken
- 2 large boneless, skinless chicken breasts (1–1.25 lb / 450–565 g total)
- 1 tbsp extra-virgin olive oil
- 1 tsp finely grated lemon zest
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/2 tsp garlic powder
For the Warm Croutons
- 4 cups rustic bread, cut into 1-inch cubes (6 oz / 170 g)
- 3 tbsp extra-virgin olive oil
- 1 small garlic clove, finely minced or grated
- 1/4 tsp kosher salt, plus more to taste
- Freshly ground black pepper, to taste
For the Caesar Dressing
- 6 oil-packed anchovy fillets, drained
- 2 small garlic cloves
- 2 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1/3 cup mayonnaise
- 1/4 cup extra-virgin olive oil
- 1/3 cup finely grated Parmigiano-Reggiano (about 30 g)
- Freshly ground black pepper, to taste
For the Salad
- 3 romaine hearts (about 1 lb / 450 g), dried very well
- 2 oz Parmigiano-Reggiano, shaved into ribbons with a vegetable peeler
- Lemon wedges, for serving
- Freshly ground black pepper, for finishing
Step-by-Step Instructions
Step 1: Chill the romaine and heat the grill
Rinse romaine, shake dry, and spin thoroughly; spread on a towel and refrigerate so the leaves get crisp. Preheat a gas or charcoal grill to medium-high (425–450°F). If your chicken breasts are very thick, lightly pound to an even 3/4-inch thickness for even cooking.
Step 2: Marinate the chicken briefly
In a bowl, combine olive oil, lemon zest, kosher salt, pepper, and garlic powder. Add chicken and turn to coat. Let sit at room temperature for 15 minutes while you make the dressing and croutons.
Step 3: Make the garlicky anchovy dressing
On a cutting board, mash anchovies and garlic together with a pinch of salt using the side of a knife until a smooth paste forms. In a bowl, whisk the paste with lemon juice, Dijon, Worcestershire, and mayonnaise until smooth. Slowly whisk in the olive oil to emulsify, then whisk in the finely grated Parmesan. Season generously with black pepper and a pinch of salt if needed. The dressing should be spoonable and glossy; thin with a teaspoon of water if very thick. You’ll have about 3/4 cup.
Step 4: Toast the warm croutons
Toss bread cubes with olive oil, minced garlic, salt, and pepper. Cook in a cast-iron skillet or grill-safe pan on the grill, stirring occasionally, until golden and crisp, 8–10 minutes. Alternatively, toast on a sheet pan in a 375°F oven for 10–12 minutes, stirring once. Keep warm.
Step 5: Grill and rest the chicken
Clean and oil grill grates. Grill chicken 5–7 minutes per side, rotating once for crosshatch marks, until the thickest part reads 160°F on an instant-read thermometer. Move to a cooler zone if flare-ups occur. Transfer to a plate, tent loosely with foil, and rest 5–10 minutes (carryover cooking will bring it to 165°F). Slice across the grain into 1/2-inch strips.
Step 6: Toss the salad
Tear romaine into large bite-size pieces and place in a large chilled bowl. Spoon in just enough dressing to lightly coat (start with 1/2 cup), then toss vigorously with your hands until every leaf shines. Fold in half the warm croutons so they stay crunchy.
Step 7: Plate and finish
Divide the dressed romaine among plates. Top with sliced grilled chicken, remaining warm croutons, and generous curls of shaved Parmesan. Finish with more black pepper and serve with lemon wedges for squeezing.
Pro Tips
- Dry greens = better Caesar. Spin the romaine twice and chill; the dressing clings to dry leaves.
- Anchovy-garlic paste is the flavor backbone—don’t skip the thorough mashing for a silky dressing.
- Use day-old bread for croutons; it crisps faster and stays crunchy longer.
- Cook chicken by temperature, not time. Pull at 160°F and rest to 165°F for juicy slices.
- Dress lightly at first. You can always add more, but soggy Caesar is hard to fix.
Variations
- Grilled romaine: Halve romaine hearts lengthwise, oil lightly, and grill cut-side down 30–60 seconds for a smoky twist.
- Lighter dressing: Swap half the mayonnaise with plain Greek yogurt; add a pinch of sugar to balance the tang.
- Seafood spin: Use grilled shrimp (2 lb, peeled and deveined) instead of chicken; grill 2–3 minutes per side.
Storage & Make-Ahead
Make the dressing up to 4 days ahead; store in an airtight jar and whisk before using. Croutons keep 3 days at room temperature in an airtight container; re-crisp in a 350°F oven for 5 minutes. Grilled chicken keeps 3–4 days refrigerated; slice just before serving and warm gently. Washed, well-dried romaine can be stored in a sealed container lined with paper towels for up to 2 days. Assemble and dress the salad right before eating for best crunch.
Nutrition (per serving)
Approximate: 740–780 calories; 41 g protein; 26–30 g carbohydrates; 46–52 g fat; 3–5 g fiber; 1000–1400 mg sodium. Values will vary based on crouton bread, salt, and Parmesan amounts.
