Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A hand holding a large white plate with sliced grilled chicken on top of green chopped lettuce.

Grilled Chicken Caesar Salad


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Kate Phillips
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Diet: Low Calorie

Description

This super easy grilled chicken Caesar salad is a seriously flavor-packed favorite. Full of protein, it’s substantial enough to enjoy as a main, but still feels light and fresh. This will be your new simple weeknight go-to!

The creamy, umami-loaded dressing and crunchy fresh elements make it seriously delicious, you’re going to love it.


Ingredients

Units Scale

For the chicken –

  • 1lb/500g free-range chicken thighs, skinless and boneless
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 2 teaspoons dried thyme
  • 1 teaspoon salt
  • Black pepper

For the dressing –

  • 6 tablespoons aioli (try my easy egg-free vegan garlic aioli)
  • 1 teaspoon fish sauce
  • 1 teaspoon white miso paste (or use Dijon mustard)
  • 1 teaspoon lemon juice
  • 1/2 cup grated parmesan
  • Black pepper

For the salad – 

  • 4 slices of streaky bacon
  • 1/3 cup grated parmesan
  • 1 large head of Romaine lettuce (or use baby gem, or iceberg lettuce)
  • 3 scallions (spring onions)
  • Black pepper

Instructions

  1. Marinate the chicken. Add the 2 tablespoons of lemon juice, 2 tablespoons of olive oil, 2 teaspoons of dried thyme, 1 teaspoon of salt and very good grind of black pepper to a bowl. Mix to combine, then add the chicken thighs. Turn the chicken to coat it well in the marinade, then cover and pop into the fridge for at least 30 minutes (if possible – don’t stress if you don’t have time).
  2. Make the parmesan crisps. Heat your oven to 400F/200C and line an oven tray with baking paper. Spoon the grated parmesan into a couple of little piles on the tray, then press down to flatten them. Pop them into the oven for 8 minutes, or until the parmesan is deeply golden. Remove the tray from the oven and leave to cool and crisp up further.
  3. Mix the dressing. Add the 6 tablespoons of aioli, 1/2 cup of grated parmesan, 1 teaspoon of fish sauce, 1 teaspoon of miso paste, 1 teaspoon of lemon juice and a very good grind of black pepper to o a small bowl. Use a fork to mix it well, breaking up the miso paste as you stir it through. Give it a taste and add a little more salt if you think it needs it (it will depend on the saltiness of your cheese and aioli). Set aside.
  4. Prepare the salad. Finely slice the lettuce – you want to shred it into small pieces that can be easily picked up with a fork. Put the lettuce into a large mixing bowl. Slice the scallions finely and add them to the bowl. Break up half the parmesan crisps and add them to the bowl.
  5. Cook the bacon. Add the chopped bacon to a pan over medium-high heat and cook until super crispy, about 4 minutes. Then transfer to the bowl with the lettuce and scallions.
  6. Cook the chicken. Remove the chicken from the fridge and set a large pan or skillet over high heat. Once hot, add the chicken and cook for about 7 minutes on each side. Don’t be afraid to really get some good color on the chicken. Color = flavor! Once the chicken looks golden, charred and delicious, remove it from the pan and set aside on a board or plate to rest for a couple of minutes before slicing. PRO TIP: Cut into the middle of the chicken to check it’s cooked if you’re worried.
  7. Assemble the salad. Once the chicken is cooked, add most of the dressing to the salad in the bowl and toss to combine. Divide the salad between plates, then top with the sliced chicken thighs and the remaining parmesan crisps. Finish with a good grind of black pepper, and dig in.

Notes

PREP AHEAD: All the elements for the salad can be made in advance, then just mixed when you’re ready to serve. The chicken will keep for 5 days in the fridge, as will the chopped lettuce and scallions onions. The dressing will be fine for at least 1 week in the fridge, along with the parmesan crisps.

INGREDIENT NOTES: You can use chicken breast if you prefer – I like to flatten it with a rolling pin so that it cooks quicker and reduces the chance of it drying out. You can also make the salad without the chicken. 

  • Prep Time: 10
  • Cook Time: 10
  • Category: salads
  • Method: stove top
  • Cuisine: american

Nutrition

  • Serving Size: 300g
  • Calories: 505
  • Sugar: 3.7g
  • Sodium: 1441.5mg
  • Fat: 35.8g
  • Saturated Fat: 10.2g
  • Unsaturated Fat: 17.3g
  • Trans Fat: 0g
  • Carbohydrates: 9.3g
  • Fiber: 3.5g
  • Protein: 36.8g
  • Cholesterol: 155.9mg