Ultimate Chicken Caesar Salad

Caesar salad is a bona fide classic among salad lovers and haters alike. Toss some chicken in with your lettuce and garlicky, anchovy-rich dressing and you have yourself a full meal. Our Easy Caesar Dressing calls for mayonnaise as the base rather than egg yolks, as it doesn’t compromise the flavour.

4 Servings

Ingredients

Grilled Chicken

₁⁄₃ cup plain yogurt

3 tbsp freshly squeezed lemon juice 2 tbsp olive oil

3 cloves garlic, minced

1¼ tsp dried rosemary or thyme

1½ tsp kosher salt

¾ tsp freshly ground black pepper 6 boneless, skinless chicken thighs or 2 breasts lemon, halved 1

Easy Caesar Dressing

3 tbsp mayonnaise

2 tbsp freshly squeezed lemon juice 2 anchovy fillets, finely chopped 1½ tbsp Dijon mustard

1 small clove garlic, grated

¼ tsp kosher salt

½ tsp freshly ground black pepper ₁⁄₃ cup olive oil

₁⁄₃ cup finely grated Parmesan

Salad

4 romaine hearts

1 small head bibb lettuce (optional) ½ cup shaved Parmesan

Method

1. Grilled Chicken: In large bowl, combine yogurt, lemon juice, oil, garlic, rosemary, salt and pepper, stirring to combine. Add chicken and let marinate for at least 45 minutes or up to 4 hours.

2. Easy Caesar Dressing: In bowl, stir together mayonnaise, lemon juice, anchovies, mustard, garlic, salt and pepper. Whisking constantly, gradually stream in the oil, and continue whisking until you have a thick, smooth dressing. Whisk in Parmesan. Set aside.

3. Preheat barbecue to medium heat (about 350˚F); grease grill. Place chicken on grill; close lid and grill, flipping occasionally, until digital thermometer inserted in thickest part of thigh reads 165˚F, about 10 minutes. Grill lemon halves until slightly charred, 3 to 5 minutes.

4. Let chicken rest for 5 minutes before cutting into slices.

5. Salad: Arrange romaine and bibb lettuce on platter; drizzle Caesar dressing overtop and serve with chicken and lemon halves.

How to make homemade croutons: Want to add croutons to your salad? Make your own by heating 3 tbsp of extra-virgin olive oil in a skillet over medium heat; add 2 smashed cloves garlic and cook until golden, flipping after 30 to 40 seconds. Remove garlic to a bowl; add 3 cups of torn sourdough pieces to the skillet, sprinkle with 1 tsp kosher salt and gently toss to coat. Drizzle croutons with 2 tbsp oil, tossing to coat, and cook until toasted, 2 to 4 minutes.