Caesar Salad Over Chicken
A classic Caesar salad served over juicy grilled chicken breasts, topped with homemade Caesar dressing, crunchy croutons, and freshly shaved Parmesan cheese. Perfect for a light yet satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4
Ingredients
4 boneless skinless chicken breasts, about 6 ounces each
1 teaspoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 large head romaine lettuce, washed and chopped
1 cup croutons
1/2 cup freshly grated Parmesan cheese
1 large egg yolk
2 cloves garlic, minced
2 anchovy fillets, finely chopped
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1/2 cup extra virgin olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
Instructions
Preheat a grill or grill pan over medium-high heat.
Brush the chicken breasts with olive oil and season both sides with salt and black pepper.
Grill the chicken breasts for 6-7 minutes per side, or until fully cooked and internal temperature reaches 165°F (74°C). Remove from heat and let rest for 5 minutes.
While the chicken cooks, prepare the Caesar dressing: In a medium bowl, whisk together the egg yolk, minced garlic, chopped anchovy fillets, lemon juice, Dijon mustard, Worcestershire sauce, salt, and black pepper until smooth.
Slowly drizzle in the extra virgin olive oil while continuously whisking until the dressing is thick and emulsified.
Chop the grilled chicken breasts into thin slices.
In a large salad bowl, combine the chopped romaine lettuce, croutons, and half of the grated Parmesan cheese.
Add the Caesar dressing to the salad and toss gently to coat all ingredients evenly.
Divide the dressed salad onto four plates and top each with sliced grilled chicken.
Sprinkle the remaining Parmesan cheese over each salad before serving.