Recipe courtesy of Finn Skerlj

Grilled Chicken Caesar Salad

  • Level: Easy
  • Total: 1 hr 10 min
  • Active: 1 hr
  • Yield: 4 servings
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2 large egg yolks

2 tablespoons Dijon mustard

Juice from 1 lemon

2 to 3 teaspoons Worcestershire sauce

4 cloves garlic, crushed

1 teaspoon anchovy paste

Salt and ground black pepper

2 tablespoons olive oil


4 boneless, skinless chicken thighs

Salt and ground black pepper

1 tablespoon smoked paprika

1/2 cup grated Parmesan

1/2 cup grated Romano cheese

4 romaine lettuce hearts, sliced in half lengthwise

1 tablespoon olive oil


  1. For the dressing: 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. Heat a grill pan over medium-high heat.
  3. 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.
  4. Heat a nonstick skillet over medium-low heat. Combine the Parmesan and Romano cheese in a bowl. Using a tablespoon, make a few piles of cheese in the skillet. Let the cheese melt, and then flip the crisps. Cook until lightly browned on both sides. Place the cheese crisps on a paper towel.
  5. Wipe out the grill pan and heat it over medium-high heat. Brush the romaine hearts on both sides with the olive oil. Grill the romaine hearts in batches, turning once, until just charred.
  6. To serve: 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.

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