If you are looking for a salad that truly elevates your usual greens into a mouthwatering experience, this Grilled Romaine Caesar Salad with Chicken, Pancetta, and Sourdough Toast Recipe is exactly what you need. It’s a brilliant twist on the classic Caesar, combining smoky grilled romaine with juicy, flavorful chicken, crispy pancetta, and crunchy sourdough toast. The dressing is rich and creamy with just the right balance of tang and umami, pulling everything together in a way that’s utterly addictive. Whether you’re serving a casual family dinner or impressing friends at your next barbecue, this salad is a crowd-pleaser that feels both fresh and deeply satisfying.
Ingredients You’ll Need
This Grilled Romaine Caesar Salad with Chicken, Pancetta, and Sourdough Toast Recipe calls for ingredients that are straightforward but essential, each one contributing a crucial element—from the smoky char on the romaine to the crispy texture of pancetta and the bold, creamy dressing that ties it all together.
- 6 boneless, skinless chicken thighs: These stay juicy on the grill and provide a hearty, tender protein base.
- 2 tablespoons olive oil: Perfect for brushing on the chicken and vegetables to achieve beautiful grill marks and flavor.
- Salt and pepper: Simple seasonings that bring out the best in every ingredient.
- 6 slices pancetta: Adds a deliciously salty and crispy crunch that contrasts the creamy dressing.
- 2 romaine lettuce hearts: Grilled instead of served raw for a smoky twist that enhances every bite.
- 1 teaspoon dry mustard: Adds a subtle zing to the Caesar dressing’s rich profile.
- 1/2 teaspoon pepper: Gives a gentle heat that highlights the flavors without overpowering them.
- 1/4 teaspoon salt: Balances the dressing perfectly.
- 1/2 ounce anchovies: These are the secret umami bomb in the dressing that deepens its savory character.
- 2 garlic cloves: For that classic punch which is essential to any good Caesar.
- 1/2 tablespoon lemon juice: Brightens up the dressing with fresh acidity.
- 1 extra large egg yolk: Creates a luscious, creamy texture in the dressing.
- 1/2 teaspoon Worcestershire sauce: Adds complexity and a tiny hint of sweetness.
- 1 cup olive oil: The base of the dressing, adding richness and a velvety mouthfeel.
- 1/4 cup red wine vinegar: Balances the oil with a subtle tang.
- 3 tablespoons freshly grated Parmesan: Brings nutty, salty notes that are signature to Caesar salad.
- 3 small tomatoes: Thinly sliced, they add a juicy freshness and beautiful color contrast.
- 4 slices sourdough bread: Toasted on the grill for crunchy, smoky croutons.
- Parmesan cheese, freshly grated: To sprinkle on top for an extra cheesy finish.
- Black pepper: Freshly cracked to finish the salad with a hint of spice.
How to Make Grilled Romaine Caesar Salad with Chicken, Pancetta, and Sourdough Toast Recipe
Step 1: Make the Caesar Dressing
This dressing is truly the heart of the recipe. In a food processor, combine dry mustard, pepper, salt, anchovies, garlic, lemon juice, the egg yolk, and Worcestershire sauce. Pulse until everything forms a smooth base. Slowly stream in half of the olive oil, followed by the red wine vinegar, and finish with the remaining olive oil to achieve a creamy, silky texture. Finally, blend in freshly grated Parmesan for that classic cheesy flavor. Once done, store it in a sealed container in the fridge to let the flavors meld perfectly.
Step 2: Grill the Chicken
Preheat your grill to medium-high heat. Brush the chicken thighs generously with olive oil and season them with salt and pepper. Place them on the grill for about 4 to 5 minutes per side until cooked through; the internal temperature should hit 170°F to ensure juicy, tender meat. Once cooked, cover with aluminum foil to keep them warm as you prepare the other ingredients.
Step 3: Crisp Up the Pancetta
Using a skillet on your grill, heat it up and place the pancetta slices inside. Allow them to cook for 7 to 8 minutes, flipping occasionally until they are wonderfully crispy. This salty, crunchy addition will bring another satisfying texture to the salad that pairs beautifully with the smoky romaine and tender chicken.
Step 4: Grill the Romaine
Drizzle olive oil on the cut sides of the romaine hearts to prevent sticking and promote that gorgeous char. Place them cut side down on the grill for 4 to 5 minutes until you see lovely grill marks and the lettuce softens slightly but still holds its structure. This smoky flavor is such an exciting twist compared to a classic raw Caesar salad.
Step 5: Toast the Sourdough
Drizzle olive oil lightly on one side of each sourdough slice. Place them directly on the grill and toast both sides until golden and crunchy. The smoky grill flavor on the bread pieces makes excellent croutons that are far better than any store-bought alternative.
Step 6: Assemble the Salad
On a serving platter or plates, arrange the grilled romaine halves cut side up. Layer two tomato slices and a slice of crispy pancetta onto the middle of each lettuce piece. Slice the grilled chicken into 1/2-inch strips and distribute evenly over the romaine. Drizzle generously with your homemade Caesar dressing, then sprinkle with freshly grated Parmesan and black pepper. Serve immediately alongside the grilled sourdough toast and extra dressing on the side for anyone wanting a little more.
How to Serve Grilled Romaine Caesar Salad with Chicken, Pancetta, and Sourdough Toast Recipe
Garnishes
Freshly cracked black pepper and an additional dusting of Parmesan cheese on top amplify the salad’s flavors, adding a finishing touch that will make every bite memorable. You can also add a few extra anchovy fillets for the die-hard Caesar fans or a squeeze of lemon to brighten everything up right at the table.
Side Dishes
This Grilled Romaine Caesar Salad with Chicken, Pancetta, and Sourdough Toast Recipe works beautifully alongside simple grilled vegetables or a chilled white wine. A light, citrusy slaw or even a chilled pasta salad also complement it without overpowering the wonderful smoky and savory notes in the salad itself.
Creative Ways to Present
Try serving the salad “family style” on a large rustic wooden board so everyone can dig in together, or arrange individual portions on elegant plates for dinner guests. You can even use grilled romaine pieces as edible boats to hold the chicken and pancetta, turning your salad into a fun and interactive appetizer.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store the grilled chicken, pancetta, and dressing separately in airtight containers in the refrigerator to keep everything fresh. The romaine is best eaten fresh after grilling but will hold overnight if tightly wrapped.
Freezing
This salad is best enjoyed fresh, so freezing is not recommended as the grilled romaine and dressing may lose their texture and flavor quality. However, you can freeze the cooked chicken thighs if desired, and then quickly reheat them when ready to serve.
Reheating
Reheat the grilled chicken gently in the oven or on the stovetop over low heat to preserve its juiciness. Avoid overheating to prevent drying out the meat. Reheat pancetta briefly in a skillet to restore crispness if needed. The sourdough toast is best served fresh but can also be lightly toasted again to regain crunch.
FAQs
Can I use romaine lettuce without grilling it?
Absolutely! While grilling adds a delicious smoky depth, you can use fresh, crisp romaine for a classic Caesar vibe, especially if you’re short on time or lacking a grill.
Is pancetta the same as bacon?
Pancetta is Italian cured pork belly, similar to bacon but typically unsmoked and saltier. It crisps up beautifully and offers a distinct flavor that complements the Caesar salad perfectly.
Can I make the dressing without raw egg yolk?
Yes, for food safety concerns, you can substitute the egg yolk with mayonnaise or use a pasteurized egg product. The dressing may be slightly different but still creamy and delicious.
What can I substitute if I don’t have anchovies?
If you don’t have anchovies, you can use a splash of fish sauce or omit them entirely. The dressing will be less umami-intense but still tasty thanks to the Worcestershire sauce and Parmesan.
How do I get perfectly grilled romaine without burning it?
Keep your grill at medium-high heat and watch the romaine carefully; oiling the cut sides well prevents sticking, and grilling for 4 to 5 minutes helps achieve a light char without burning.
Final Thoughts
There’s something incredibly satisfying about the combination of smoky, savory, creamy, and crunchy elements in this Grilled Romaine Caesar Salad with Chicken, Pancetta, and Sourdough Toast Recipe. It’s a dish that feels elegant but comes together with simplicity, making it perfect for weeknight dinners or weekend entertaining. Give it a try—you’ll be amazed at how this fresh take on Caesar salad becomes an instant favorite in your recipe collection.
Print
Grilled Romaine Caesar Salad with Chicken, Pancetta, and Sourdough Toast Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Salad
- Method: Grilling
- Cuisine: American
Description
This Grilled Romaine Caesar with Chicken recipe offers a smoky twist on the classic Caesar salad. Featuring grilled romaine lettuce, juicy chicken thighs, crispy pancetta, and a creamy homemade Caesar dressing, this dish is perfect for a hearty, flavorful meal. Served with toasted sourdough bread and fresh tomato slices, it combines smoky char, rich umami, and fresh tang for an unforgettable salad experience.
Ingredients
Chicken and Pancetta
- 6 boneless, skinless chicken thighs
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 6 slices pancetta
Romaine and Bread
- 2 romaine lettuce hearts, cut in half with core attached
- Olive oil, for drizzling
- 4 slices sourdough bread
Caesar Dressing
- 1 teaspoon dry mustard
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon salt
- 1/2 ounce anchovies
- 2 garlic cloves
- 1/2 tablespoon lemon juice
- 1 extra large egg yolk
- 1/2 teaspoon Worcestershire sauce
- 1 cup olive oil
- 1/4 cup red wine vinegar
- 3 tablespoons freshly grated Parmesan cheese
Salad Toppings
- 3 small tomatoes, sliced into thin circles
- Parmesan cheese, freshly grated, for garnish
- Black pepper, freshly ground, for garnish
Instructions
- Make Caesar Dressing: In a food processor, combine dry mustard, pepper, salt, anchovies, garlic cloves, lemon juice, egg yolk, and Worcestershire sauce. Pulse until smooth. Gradually add half of the olive oil, then the red wine vinegar, followed by the remaining olive oil, blending continuously. Finally, incorporate freshly grated Parmesan cheese. Store the dressing in a sealed container in the refrigerator until ready to use.
- Preheat Grill and Prepare Chicken: Preheat the grill to medium-high heat. Brush chicken thighs with olive oil and season lightly with salt and pepper for flavor.
- Grill Chicken: Place chicken thighs on the grill, cooking 4-5 minutes per side or until the internal temperature reaches 170°F, ensuring they are cooked through but still juicy. Remove and cover with aluminum foil to keep warm.
- Cook Pancetta: Heat a skillet on the grill and add pancetta slices. Cook for 7-8 minutes, turning occasionally, until pancetta is crispy and golden. Remove and set aside.
- Grill Romaine: Drizzle olive oil over the cut side of the romaine halves. Place romaine cut side down on the grill and cook for 4-5 minutes until lightly charred and slightly wilted.
- Toast Sourdough Bread: Lightly drizzle olive oil on one side of each sourdough slice. Toast both sides on the grill until golden and crispy.
- Assemble Salad: Arrange grilled romaine hearts on a platter or individual plates with cut side up. Stack two tomato slices and a slice of pancetta in the center of each lettuce half. Slice grilled chicken into 1/2-inch pieces and distribute evenly over the romaine. Drizzle generously with Caesar dressing and garnish with freshly grated Parmesan cheese and freshly cracked black pepper. Serve alongside toasted sourdough and extra dressing on the side.
Notes
- Ensure chicken reaches an internal temperature of 170°F for safe consumption.
- Use fresh anchovies for the most authentic Caesar dressing flavor.
- The egg yolk in the dressing can be substituted with mayonnaise for a safer option if preferred.
- Grilling the romaine adds a smoky flavor but can be skipped if you prefer raw lettuce.
- If you don’t have a grill, a grill pan or skillet can be used to cook chicken, pancetta, and romaine.
