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
Scale
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.
