Elevate your salad game this weekend with a Grilled Romaine (Chicken-Club) Caesar Salad
When it comes to salads, a Caesar salad stands tall as one of my classic favourites. Crisp romaine lettuce, enveloped in a creamy, garlicky dressing, showered with shavings of aged Parmesan, and freshly cracked pepper. What’s not to like about that?
However, if you’re looking to have a little fun with this classic and take your salad experience to a whole new level, consider grilling your romaine lettuce, adding some succulent grilled chicken thighs, fresh heirloom tomatoes and crispy pancetta.
This delightful combination of smoky flavours, charred greens, tender chicken and salty pancetta, balanced by the fresh juicy tomatoes will tantalize your taste buds and leave you craving for more.
So, whether you make your dressing (like I did) or use a quality store bought one, it is time to dive into the world of Grilled Chicken-Club Caesar Salad and discover the perfect harmony of flavours that awaits!
This Grilled Romaine Caesar Salad was cooked on the Hestan Home Gas Grill with the support of my Hestan Culinary cookware. Proud Hestan Ambassador. Opinions in this post are my own.
Ingredients
- Chicken thighs
- Olive oil
- Salt and pepper
- Pancetta
- Romaine lettuce hearts
- Tomatoes
- Caesar dressing (see below or store bought)
- Sourdough bread
- Parmesa
- Black pepper
Caesar Dressing
- Dry mustard
- Pepper
- Salt
- Anchovies
- Garlic
- Lemon juice
- Large egg
- Worcestershire sauce
- Olive oil
- Red wine vinegar
- Parmesan
See recipe card for quantities.
INSTRUCTIONS
Make the Caesar Dressing
Add the dry mustard, pepper, salt, anchovies, garlic, lemon juice, egg yolk and Worcestershire sauce into a food processor and pulse until smooth.
Very slowly, stream in half of the olive oil.
Very slowly, stream in the red wine vinegar. Be sure to pour in slowly or the dressing will break.
Lastly and still very slowly, stream in the remaining olive oil.
Add in the grated Parmesan and blend in.
Pour into a sealed container and refrigerate until ready to use.
The dressing can be made in advance and stored in fridge for up to 3 days.
Time to Grill
Preheat the grill to medium-high
Chicken. Brush olive oil all over the chicken, and season with salt and pepper.
Grill for 4-5 minutes per side or until the chicken is cooked through (internal temperature should be 170°F)
Place chicken on plate and cover with aluminum foil, set aside.
Pancetta. Place a skillet on the grill to heat up. Add the pancetta slices in the pan, turning occasionally until crispy, approximately 7-8 minutes.
Romaine Lettuce. Lightly drizzle olive oil on the cut side of the lettuce. Place on grill for 4-5 minutes until lightly charred.
Toast. Lightly drizzle olive oil on one side of the bread and toast both sides directly on the grill until lightly.
Assemble the Salad
Place the grilled lettuce (cut side up) on one platter or on individual plates.
Stack two tomato slices and a slice of pancetta and place on the middle of the lettuce.
Slice the chicken into ½” slices and divide into 4 portions. Place a portion of the cut chicken onto each pieces of lettuce.
Drizzle dressing over each piece, sprinkle with grated parmesan and black pepper. Serve with sourdough toast and more dressing on the side. Enjoy!
Watch how this grilled romaine chicken Caesar salad was made here.
Related
Looking for other grilled salad recipes? Try these:
Tried this recipe?
If you get the chance to try this recipe, please drop back and leave us a comment and rating. We would love to know what you think.
Cheers! James & Elaine
📖 Recipe
Grilled Romaine Caesar with Chicken
Ingredients
- 6 chicken thighs boneless & skinless
- 2 tablespoons olive oil
- Salt and pepper
- 6 slices pancetta, circles
- 2 romaine lettuce hearts cut in half with the core attached, rinsed and well dried
- 3 small tomatoes a variety of colours, sliced into thin circles
- 1 cup Caesar dressing see below or store bought
- 4 slices sourdough bread
- Parmesan freshly grated
- Black pepper
Caesar Dressing
- 1 teaspoon dry mustard
- ½ teaspoon pepper
- ¼ teaspoon salt
- ½ ounce anchovies
- 2 garlic cloves
- ½ tablespoon lemon juice
- 1 extra large egg yolks
- ½ teaspoon Worcestershire sauce
- 1 cup olive oil
- ¼ cup red wine vinegar
- 3 tablespoons Parmesan freshly grated
Instructions
Make the Caesar Dressing
- Add the dry mustard, pepper, salt, anchovies, garlic, lemon juice, egg yolk and Worcestershire sauce into a food processor and pulse until smooth.
- Very slowly, stream in half of the olive oil.
- Very slowly, stream in the red wine vinegar. Be sure to pour in slowly or the dressing will break.
- Lastly and still very slowly, stream in the remaining olive oil.
- Add in the grated Parmesan and blend in.
- Pour into a sealed container and refrigerate until ready to use.
- The dressing can be made in advance and stored in fridge for up to 3 days.
Time to Grill
- Preheat the grill to medium-high
- Chicken: Brush olive oil all over the chicken, and season with salt and pepper.
- Grill for 4-5 minutes per side or until the chicken is cooked through (internal temperature should be 170°F)
- Place chicken on plate and cover with aluminum foil, set aside.
- Pancetta: Place a skillet on the grill to heat up. Add the pancetta slices in the pan, turning occasionally until crispy, approximately 7-8 minutes.
- Romaine Lettuce. Lightly drizzle olive oil on the cut side of the lettuce. Place on grill for 4-5 minutes until lightly charred.
- Sourdough Toast: Lightly drizzle olive oil on one side of the bread and toast both sides directly on the grill until lightly.
Assemble the Salad
- Place the grilled lettuce (cut side up) on one platter or on individual plates.
- Stack two tomato slices and a slice of pancetta and place on the middle of the lettuce.
- Slice the chicken into ½” slices and divide into 4 portions. Place a portion of the cut chicken onto each pieces of lettuce.
- Drizzle dressing over each piece, sprinkle with grated parmesan and black pepper. Serve with sourdough toast and more dressing on the side. Enjoy!
Can’t wait to try this!
Hi Shanley,
Awesome, hope you love this salad as much as we do!
Have a great day!
Elaine & James