Is the salad healthy?

Caesar salad often gets a bad reputation for being loaded with calories, but this version truly is good for you. It's not swimming in the dressing and packs a protein punch with the addition of grilled chicken. It's a great all-rounder - protein, fat, and carbs all combine to make a satisfying meal that still feels nice and light.

Should I use chicken breast or chicken thighs in this salad?

I like chicken thighs because they're a lot juicier, but breast still works well. If you're using chicken breast, I like to use a rolling pin to bash it into an even, flatter layer. This makes it quicker and easier to cook and reduces the chance of it drying out.

What's the best lettuce to use for Caesar salad?

Romaine or cos lettuce is most often used, and that's what we'll use here. You can really use any crunchy lettuce though - baby gem or iceberg would also work well.

Can I make the salad in advance?

You can prepare all the separate elements well in advance, then just mix when you're ready to serve. The chicken can be cooked 5 days in advance and stored in an airtight container in the fridge, the lettuce and spring onion can be chopped 5 days in advance and kept in a container ready for the dressing. The dressing will last for at least 1 week stored in the fridge, and the parmesan crisps and crispy prosciutto will keep well for about a week. Don't add the dressing until you're ready to serve - it will make the lettuce soggy otherwise.

Grilled Chicken Caesar Salad

Description

This super easy grilled chicken Caesar salad is a seriously flavour-packed favourite. 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.

Remember, if you’re looking for US measurements, use the ‘Units’ section below and click on ‘US’.

Ingredients

Units Scale

For the chicken –

300g free-range chicken thighs, skinless and boneless
2 tablespoons lemon juice
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon rosemary

For the dressing –

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

For the salad –

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

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Instructions

Marinate the chicken. Add the 2 tablespoons of lemon juice, 2 tablespoons of olive oil, 1 teaspoon of salt and the chopped rosemary 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.
Make the crispy prosciutto and parmesan crisps. Heat your oven to 350F/180C fan. Line a large oven tray with baking paper, then lay out the prosciutto pieces on one side of the tray. Pile the grated parmesan into a couple of little piles on the other side, then press down to flatten them. Pop into the oven for 8 minutes, or until the prosciutto is looking crispy (and smelling delicious) and the parmesan is deeply golden. Remove the tray from the oven and leave to cool and crisp up further.
Mix the dressing. Add the 6 tablespoons of aioli, 1/2 cup of grated parmesan, 1 teaspoon of Worcestershire sauce, 1 teaspoon of miso paste, 1 teaspoon of lemon juice and 1/2 teaspoon of salt into a small bowl. Use a fork to mix it really well, breaking up the miso paste as your 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.
Prepare the salad. Finely slice the lettuce – you basically 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 spring onions and add them to the bowl. Break up half the crispy prosciutto and add to the bowl, then break up half the parmesan crisps and add to the bowl.
Cook the chicken. Remove the chicken from the fridge and set a large pan or skillet over a high heat. Once hot, add the chicken and cook for about 5 minutes on each side. Don’t be afraid to really get some good colour on the chicken. Colour = flavour! Once the chicken is looking 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.
Assemble the salad. Once the chicken is cooked, add 3/4 of the dressing to the salad in the bowl and toss to combine through evenly. Divide the salad between plates, then top with the sliced chicken thighs and the remaining crispy prosciutto and 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 spring onions. The dressing will be fine for at least 1 week in the fridge, along with the parmesan crisps and crispy prosciutto.

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. Swap prosciutto for bacon.

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

Nutrition

Serving Size: 1 bowl

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