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Juicy Grilled Chicken Caesar Salad

A delightful twist on a classic favorite, combining juicy grilled chicken thighs with crispy lettuce and crunchy sourdough bread, perfect for summer gatherings.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: American
Calories: 475
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1 lb boneless skinless chicken thighs Provides juicy, flavorful meat perfect for grilling.
  • 1 tsp kosher salt Enhances the natural flavors of the chicken.
  • 1/2 tsp cracked black pepper Adds a little kick and aromatic spice.
For the Salad
  • 2 heads romaine lettuce Cut in half vertically and torn into bite-sized pieces.
  • 1 cup cherry tomatoes, halved Adds color and freshness.
  • 3 small Persian cucumbers, sliced into half moons Contributes to the salad's crunch.
  • 1 ripe avocado, sliced or cubed Balances the flavors with creaminess.
  • 5 slices sourdough bread Offers a crispy, chewy element.
  • 1/4 cup freshly grated Parmesan cheese Ties all the flavors together.
For the Dressing
  • 1/2 cup mayonnaise Forms the base for a rich and creamy dressing.
  • 1 1/2 tsp anchovy paste Provides subtle umami flavor.
  • 1 tbsp fresh lemon juice Brightens and elevates the flavor profile.
  • 1/2 tsp freshly cracked black pepper Complements the dressing with its spicy aroma.
  • 1 tsp Worcestershire sauce Adds depth and complexity.
  • 1 large clove garlic, minced Adds a fragrant, zesty punch.

Method
 

Preparation
  1. In a bowl, whisk together mayonnaise, anchovy paste, lemon juice, Worcestershire sauce, minced garlic, and black pepper to prepare the dressing.
  2. Heat two burners of your grill to medium-high.
  3. Season both sides of chicken thighs with kosher salt and cracked black pepper.
  4. Brush both sides of sourdough bread with olive oil.
Grilling
  1. Grill the chicken and bread over the burners for about 3-4 minutes on each side.
  2. Check the chicken at 4 minutes; if it releases easily, flip it. Flip the bread if golden brown.
  3. Allow the chicken to continue grilling for another 3-4 minutes until it reaches an internal temperature of 160 degrees F.
Assembly
  1. Move the chicken and bread to a platter and let them rest for 10 minutes.
  2. Slice the chicken into thin strips and tear the grilled bread into smaller pieces.
  3. In a large bowl, mix the romaine lettuce with halved cherry tomatoes, sliced cucumbers, avocado, Parmesan cheese, grilled chicken, and torn bread.
  4. Pour half of the prepared dressing over the salad and toss gently to coat.
  5. Add more dressing just before serving to enhance flavors.

Notes

Store leftovers in an airtight container for up to 2 days; keep dressing separate. For a lighter dressing, substitute Greek yogurt for mayonnaise. Variations include using grilled shrimp or tofu instead of chicken.