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Juicy Grilled Chicken Caesar Salad (w/ thighs!)

A delightful grilled chicken Caesar salad that combines crisp romaine, juicy thighs, and a creamy Parmesan dressing, perfect for family dinners or light lunches.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1 pound boneless skinless chicken thighs Tender and juicy, these thighs bring richness to the salad.
  • 1 teaspoon kosher salt A pinch of salt enhances the natural flavors of the chicken.
  • 1/2 teaspoon cracked black pepper Adds a delightful spice without overpowering.
For the Salad
  • 5 slices sourdough bread Grilled to perfection, this adds a lovely crunch and a hint of tanginess.
  • 2 heads romaine lettuce Cut in half vertically then torn into bite-size pieces.
  • 1 cup cherry tomatoes Halved, juicy and sweet, they add bright bursts of flavor.
  • 3 small Persian cucumbers Sliced into half moons for extra freshness.
  • 1 ripe avocado Sliced into thin strips or cubed for a creamy and rich addition.
  • 1/4 cup freshly grated parmesan cheese Nutty and savory, fresh Parmesan elevates the dish.
For the Dressing
  • 1/2 cup mayonnaise Forms the creamy base of the dressing.
  • 1 1/2 teaspoons anchovy paste A small amount provides depth and umami.
  • 1 tablespoon fresh lemon juice Bright and zesty, it balances the creaminess.
  • 1/2 teaspoon freshly cracked black pepper Enhances the dressing's flavor.
  • 1 teaspoon Worcestershire sauce Adds a savory complexity to the dressing.
  • 1 large clove garlic Aromatic and pungent, adds wonderful flavor.

Method
 

For Dressing
  1. In a bowl, whisk together mayonnaise, anchovy paste, lemon juice, black pepper, Worcestershire sauce, and minced garlic until well combined.
  2. Store the dressing in a jar or an airtight container in the refrigerator. It can be made up to three days ahead of time.
For Salad
  1. Preheat two burners of your grill to medium-high heat.
  2. Season both sides of the chicken thighs generously with kosher salt and cracked black pepper.
  3. Brush both sides of the sourdough bread slices with olive oil.
  4. Place the chicken thighs and the oiled bread directly on the grill. Cook for 3-4 minutes on each side.
  5. Check the chicken for resistance; cook longer if necessary. Remove grilled bread when golden brown.
  6. Let the chicken cook for an additional 3-4 minutes until it reaches an internal temperature of 160°F.
  7. Transfer the chicken and bread to a platter to rest for about 10 minutes.
  8. Slice the chicken into thin strips and tear the grilled bread into small pieces.
  9. In a large bowl, combine the torn romaine, cherry tomatoes, cucumbers, avocado, grated Parmesan, sliced chicken, and grilled bread.
  10. Drizzle half of the creamy dressing over the salad and toss gently to coat. Add more dressing on top before serving.

Notes

To ensure juicy chicken, marinate the thighs in olive oil, lemon juice, and herbs for a couple of hours before grilling. If short on time, use a high-quality store-bought Caesar dressing.