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Four grilled romaine halves are topped with tomatoes, pancetta and chicken thighs and drizzled with a Caesar dressing, Parmesan and sourdough toasts in a round serving tray.

Grilled Romaine Caesar with Chicken

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.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Dinner, Lunch, Main Course
Cuisine Mexico, North American
Servings 4 People

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!

Video

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