If you are searching for a salad that bursts with smoky, savory, and fresh flavors all at once, this Grilled Romaine Caesar Salad with Chicken and Pancetta Recipe will become your new go-to favorite. It combines the crisp, charred charm of grilled romaine lettuce with tender grilled chicken thighs and crispy pancetta for an irresistible texture and flavor play. Finished with a rich, homemade Caesar dressing that’s jazzed up by anchovies and fresh Parmesan, this dish is a remarkable upgrade to the classic Caesar salad and perfect for warm nights or a special casual dinner.
Ingredients You’ll Need
These ingredients might seem straightforward, but each one plays a crucial role in delivering the perfect balance of taste, texture, and color in the Grilled Romaine Caesar Salad with Chicken and Pancetta Recipe. From the juicy chicken thighs to the crisp pancetta and the bold Caesar dressing, every component shines in its own way.
- 6 boneless, skinless chicken thighs: Chosen for their juicy, tender texture and rich flavor when grilled.
- 2 tablespoons olive oil: Essential for brushing the chicken and romaine before grilling for perfect caramelization.
- Salt and pepper: Simple seasoning that brings out the best in both the chicken and vegetables.
- 6 slices pancetta: Provides a crispy, salty crunch that contrasts beautifully with the grilled romaine.
- 2 romaine lettuce hearts, cut in half with the core attached: The star ingredient that crisps up wonderfully on the grill.
- 1 teaspoon dry mustard: Adds a slight tang and complexity to the Caesar dressing.
- 1/2 teaspoon pepper: Gives the dressing an extra bit of warmth.
- 1/4 teaspoon salt: Balances the flavors in the dressing perfectly.
- 1/2 ounce anchovies: The secret umami punch that makes the Caesar dressing legendary.
- 2 garlic cloves: Adds a fresh, zesty kick to the dressing.
- 1/2 tablespoon lemon juice: Brightens the dressing with acidity and freshness.
- 1 extra large egg yolk: Acts as a creamy base for the dressing without overpowering other flavors.
- 1/2 teaspoon Worcestershire sauce: Adds depth and subtle savory notes.
- 1 cup olive oil: The richness that ties the dressing together smoothly.
- 1/4 cup red wine vinegar: Adds a tangy bite to balance the oil.
- 3 tablespoons freshly grated Parmesan: Adds salty, nutty flavor essential to classic Caesar dressing.
- 3 small tomatoes, sliced into thin circles: Provides freshness and a juicy pop on the salad.
- 4 slices sourdough bread: Toasted as a rustic side that complements all the smoky flavors.
- Parmesan cheese, freshly grated: For an extra sprinkle of decadence on top.
- Black pepper: Freshly ground for seasoning and finishing the salad.
How to Make Grilled Romaine Caesar Salad with Chicken and Pancetta Recipe
Step 1: Make Caesar Dressing
Start by combining dry mustard, pepper, salt, anchovies, garlic, lemon juice, egg yolk, and Worcestershire sauce in a food processor. Pulse the ingredients until you get a smooth paste. Slowly drizzle in half of the olive oil first, then add the red wine vinegar, followed by the remaining olive oil. Finish by blending in the freshly grated Parmesan. This homemade dressing is the heart of the salad, offering creamy richness with layers of savory and tangy flavors that elevate every bite. Store it in a sealed container in the refrigerator until you’re ready to assemble the salad.
Step 2: Grill the Chicken
Preheat your grill to medium-high heat. Brush the chicken thighs with olive oil and season generously with salt and pepper. Grill the chicken for 4 to 5 minutes on each side, or until fully cooked through and juicy, with an internal temperature of 170°F. To keep it warm and tender, cover the grilled chicken loosely with aluminum foil while you prepare the rest of the salad components.
Step 3: Crisp the Pancetta
Using a skillet set on the grill, heat it up and add the pancetta slices. Cook them for about 7 to 8 minutes, turning occasionally, until they are irresistibly crispy and golden. Pancetta adds a wonderful salty crunch that contrasts perfectly with the juicy chicken and smoky grilled romaine.
Step 4: Grill the Romaine
Drizzle olive oil on the cut side of the romaine lettuce halves. Place them cut side down on the grill and cook for 4 to 5 minutes. You’ll want just enough char to add smoky flavor without wilting the leaves too much. The grilled romaine becomes crisp on the edges while still holding a fresh, slightly warm crunch in the center.
Step 5: Toast the Sourdough Bread
Lightly brush one side of each sourdough slice with olive oil and toast both sides directly on the grill. These toasty bread slices bring a rustic, crunchy element that pairs fantastically with the flavors and textures of the salad.
Step 6: Assemble the Salad
On a large platter or individual plates, arrange the grilled romaine cut side up. Layer two thin tomato slices and a piece of crispy pancetta in the middle of each romaine half. Slice the grilled chicken into 1/2-inch thick strips and distribute evenly across the salad. Drizzle generously with the homemade Caesar dressing, then sprinkle freshly grated Parmesan cheese and a dusting of black pepper on top. Serve the salad alongside the toasted sourdough and offer extra dressing on the side for dipping or drizzling.
How to Serve Grilled Romaine Caesar Salad with Chicken and Pancetta Recipe
Garnishes
For an elegant finish, sprinkle your salad with extra Parmesan shavings and a crack of fresh black pepper. If you want to add a pop of color and freshness, some finely chopped fresh herbs like parsley or chives work beautifully here. A lemon wedge on the side invites guests to add a zesty brightness if desired.
Side Dishes
The grilled sourdough toast served with this Grilled Romaine Caesar Salad with Chicken and Pancetta Recipe makes an excellent side by itself, but if you’d like to offer more, consider something light and complementary. A chilled glass of crisp white wine pairs perfectly, or a simple, chilled cucumber salad would add an excellent fresh contrast to the smoky flavors.
Creative Ways to Present
Make a wow-worthy centerpiece by presenting the salad on a large wooden board or rustic stoneware platter, letting the romaine halves sit like little boats filled with chicken, pancetta, and tomatoes. You can also serve each romaine half open-faced on individual plates to create a beautiful, composed look. For casual gatherings, arrange all elements family-style and let guests build their own plates.
Make Ahead and Storage
Storing Leftovers
If you have leftovers from your Grilled Romaine Caesar Salad with Chicken and Pancetta Recipe, store the components separately in airtight containers. Keep the dressing chilled in the refrigerator. Grilled chicken and pancetta can be refrigerated and wrapped tightly to preserve moisture and crispness. Avoid mixing everything together ahead of time to keep the romaine leaves from wilting.
Freezing
While the salad itself is best enjoyed fresh, you can freeze grilled chicken thighs for up to three months, wrapped well in freezer-safe packaging. Pancetta, because of its high-fat content, generally doesn’t freeze well when cooked, as it can lose crispness. Avoid freezing the romaine lettuce, tomatoes, or dressing as their textures and flavors degrade significantly.
Reheating
To reheat leftover grilled chicken, warm it gently in a skillet or oven at low heat, just until heated through to avoid drying it out. For pancetta, reheating in a dry skillet for a short time can help bring back some crispness. Keep the romaine lettuce and dressing cold and fresh for the best taste and texture when you serve leftovers.
FAQs
Can I use chicken breasts instead of thighs for this Grilled Romaine Caesar Salad with Chicken and Pancetta Recipe?
Absolutely! Chicken breasts will work fine, but they tend to dry out faster than thighs on the grill, so be sure to watch them closely and consider marinating for extra moisture.
Is it okay to use anchovy paste instead of whole anchovies in the dressing?
Yes, anchovy paste is a convenient substitution that will give you the same savory umami flavor needed for the dressing.
How do I know when the grilled romaine is perfectly done?
Look for light charring and grill marks on the cut side while keeping the leaves still crisp and not wilted. About 4 to 5 minutes on medium-high heat is ideal.
Can I prepare the Caesar dressing ahead of time?
Definitely. The dressing actually tastes better after sitting overnight as the flavors meld beautifully. Just keep it stored in the fridge until ready to serve.
What should I do if I don’t have a grill?
You can achieve similar results on a grill pan or even broil the romaine, chicken, and toast in your oven. Just watch closely to avoid burning and adjust times accordingly.
Final Thoughts
Now that you have this incredible Grilled Romaine Caesar Salad with Chicken and Pancetta Recipe, I encourage you to give it a whirl at your next meal. The smoky grilled romaine, succulent chicken, crispy pancetta, and dreamy homemade Caesar dressing combine to create something truly special and memorable. It’s a dish that feels both rustic and refined, perfect for sharing with friends or savoring on your own. Get those grill marks going and enjoy every delicious bite!
Print
Grilled Romaine Caesar Salad with Chicken and Pancetta Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Salad
- Method: Grilling
- Cuisine: American
Description
A delicious and hearty Grilled Romaine Caesar with Chicken recipe featuring perfectly grilled chicken thighs, crispy pancetta, charred romaine lettuce, and a rich homemade Caesar dressing. This recipe is perfect for gatherings or a flavorful family meal.
Ingredients
Chicken and Pancetta
- 6 boneless, skinless chicken thighs
- 2 tablespoons olive oil
- Salt and pepper to taste
- 6 slices pancetta
Grilled Romaine and Toast
- 2 romaine lettuce hearts, cut in half with the core attached
- Olive oil for drizzling
- 4 slices sourdough bread
Caesar Dressing
- 1 teaspoon dry mustard
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 1/2 ounce anchovies
- 2 garlic cloves
- 1/2 tablespoon lemon juice
- 1 extra large egg yolk
- 1/2 teaspoon Worcestershire sauce
- 1 cup olive oil
- 1/4 cup red wine vinegar
- 3 tablespoons freshly grated Parmesan cheese
Salad Assembly
- 3 small tomatoes, sliced into thin circles
- Parmesan cheese, freshly grated (for garnish)
- Black pepper to taste
Instructions
- Make Caesar dressing: In a food processor, combine dry mustard, pepper, salt, anchovies, garlic cloves, lemon juice, egg yolk, and Worcestershire sauce. Pulse until the mixture is smooth. Gradually add half of the olive oil, then the red wine vinegar, and then the remaining olive oil. Blend in the grated Parmesan cheese until fully incorporated. Transfer to a sealed container and refrigerate until ready to use.
- Grill chicken: Preheat the grill to medium-high heat. Brush the chicken thighs with olive oil and season with salt and pepper. Place the chicken on the grill and cook for 4-5 minutes per side, or until the internal temperature reaches 170°F and the chicken is cooked through. Remove from the grill and cover with aluminum foil to keep warm.
- Grill pancetta: Place a skillet or grill pan on the grill and heat it up. Add the pancetta slices and cook, turning occasionally, until the pancetta is crispy and browned, about 7-8 minutes. Remove and set aside.
- Grill romaine: Drizzle olive oil on the cut sides of the romaine lettuce halves. Place them cut side down on the grill and cook for 4-5 minutes until the romaine is lightly charred but still crisp. Remove from grill.
- Toast sourdough: Lightly drizzle olive oil on one side of each sourdough bread slice. Place directly on the grill and toast both sides until golden brown and crisp.
- Assemble salad: On a large platter or individual plates, arrange the grilled romaine lettuce with the cut side facing up. Place two tomato slices and a slice of crispy pancetta in the center of each lettuce half. Slice the grilled chicken into 1/2-inch thick pieces and distribute evenly over the romaine. Drizzle generously with the prepared Caesar dressing and sprinkle with freshly grated Parmesan cheese and a dusting of black pepper. Serve alongside the toasted sourdough bread with extra dressing on the side.
Notes
- Ensure the chicken reaches an internal temperature of 170°F for safe consumption.
- Use fresh anchovies for the best flavor in the Caesar dressing.
- If you prefer, substitute pancetta with bacon as an alternative.
- The grilled romaine should remain slightly crisp, not wilted, for the best texture.
- Extra dressing can be stored refrigerated for up to 3 days.
- To avoid cross-contamination, use separate utensils for raw chicken and cooked ingredients.
