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
Scale
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.
