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Grilled Chicken Caesar Salad & Homemade Dressing

By Joellen Bulgrin

This grilled chicken Caesar salad recipe with juicy chicken, grilled romaine hearts and creamy homemade dressing makes a quick fresh light meal for the summer.

Depending on how many hearts of romaine, chicken, and toast you grill will determine the amount of servings.

Ingredients

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Romaine hearts
Chicken breast
Dizzy Pig® Shakin’ the Tree
Sour dough bread (sliced)
Fresh Parmesan cheese
2 flat anchovy fillets, drained and chopped
1 small garlic clove, chopped
1/2 cup extra-virgin olive oil
1/4 tsp salt
1/4 tsp black pepper
1 large egg
2 Tbsp fresh lemon juice, or to taste

Directions

Purée anchovies, garlic, oil, salt, and pepper in a blender until smooth.
Prepare grill for direct-heat cooking over medium-hot charcoal, around 450°F (moderate heat for gas).
Gently coat chicken breast(s) with Shakin’ the Tree seasoning. Let it sit for five minutes on each side.
Grill chicken ’til it has an internal temperature of 160°F degrees. Let it rest for five minutes. Cut into cubes.
Brush slices of sourdough bread on both sides with some of anchovy dressing, then grill, turning over occasionally, until toasted, 1 to 2 minutes.
Add egg and lemon juice to dressing in blender and blend until emulsified, 1 to 2 minutes. Season with salt.
Cut romaine hearts in half lengthwise, then grill, cut sides down, covered only if using a gas grill, until grill marks just appear, about 2 minutes.
Cut romaine crosswise into 2-inch-wide strips and transfer to a bowl.
Halve or quarter toasts and add to romaine along with grated parmesan.
Toss salad and cover lightly with caesar dressing. Serve immediately.***Try to make just enough for you and your guests. The lettuce cannot be saved afterwards. This salad is to be served immediately after grilling and tossed with homemade croutons, parmesan cheese, and homemade Caesar dressing.