Grilled Chicken Caesar Salad Recipe (2024)

How does one dice egg whites?

I made this salad without the chicken. I removed the oil mixture, as if I was marinating the chicken and set it aside, then continued with the dressing recipe. Later, I grilled the bread, took the reserved oil mixture and brushed it on salmon fillets and grilled the salmon. I drizzled half the dressing on the romaine, grilled it, then drizzled more on the romaine and sprinkled it with more parmesan cheese and the croutons. The dinner was perfect.

I used store bought anchovy paste instead of anchovies and it was delicious!

I made this pretty much per the recipe except I left out the anchovies which are not popular with my family. Everybody liked it. Grilling the lettuce adds a nice flavor. I will definitely make this again (and maybe sneak the anchovies in without telling anyone).

You can dice the egg whites because the eggs are hard boiled.

Also used store anchovy paste and it was just fine. Prepped all ingredients and cooked it for a crowd in mountains was well received and easy to pull off even after a long hike.

You can make this without a grill - not an option for many apartment-dwellers!1) halve the romaine, dip it in the dressing and put it under the broiler until lightly charred. 2) if using chicken breasts, slice them horizontally so that you get 2 thinner sections per breast. They will cook faster and take on more marinade. These can be cooked at 425F for about 10 minutes then finished under the broiler. 3) broiler again for the croutons for the win.

I’ve been making Caesar salads - often as the basis of a chicken salad plate - the original way for decades, and against my better instincts decided to try this tonight for my dinner. What an a—backwards way to make Caesar dressing. My chicken was moist and flavorful, but the dressing preparation with cooked egg yolks and garnish of chopped egg white was ludicrous. Too much Worcestershire, too much oil, too much lemon juice. Resurrected a decent meal, but never again.

You can make this without a grill - not an option for many apartment-dwellers!1) halve the romaine, dip it in the dressing and put it under the broiler until lightly charred. 2) if using chicken breasts, slice them horizontally so that you get 2 thinner sections per breast. They will cook faster and take on more marinade. These can be cooked at 425F for about 10 minutes then finished under the broiler. 3) broiler again for the croutons for the win.

The anchovies melted in oil were delicious. The cats wished they could have some too. The hardboiled eggs were a bit fussy. Grilled chicken was very moist (I used breasts on the bone) and flavourful. I started them on the grill and then moved them to a foil roasting pan over indirect heat, simmering in the reserved marinade. Everyone agreed the parm should have been sprinkled on afterwards.

You can dice the egg whites because the eggs are hard boiled.

Really happy to have found this recipe. I followed all except for used a better recipe for the croutons/grilled bread and did not char the salad - left it as is. This will certainly be a summer staple.

This salad is meh! You can do better. The slight charring of the Romain lettuce added nothing. The dressing is excellent and that is the only redeeming value here.

This isn't a caesar salad dressing. It's way too thin. Making a mayo base with egg yolks is the way to go. Not sure what they're thinking with just whisking in boiled egg yolks into a ton of lemon juice. Also do NOT leave chicken on the counter for two hours at room temp to marinate! That's how you get food poisoning.

How much anchovy paste did you use?

did 1 head grilled romaine- very good. added in a handful of chopped fresh leaves too. overall was good. marinade for chicken was lacking something- more salt? and dressing was good, but not great. maybe sub in classic Caesar dressing?

Maybe I did something wrong, but this marinade/dressing was not very good. I’m down for a EVOO based dressing, but I guess it didn’t seem like there wasn’t enough else going on to make it into anything more than just a bunch of olive oil.

Just used the marinade part of this recipe, then grilled the chicken breasts. Easy to make, using ingredients I normally have on hand. Quite good.

As my Alabamian grandmother said, when I read this recipe to her about its complexity: “Chillle...” Having tried the original, after grandmother’s shade, I didn’t separate the eggs, used good store croutons, and dipped the romaine in the dressing before grilling. Simpler and as good.

Used just the juice of one lemon, added some radicchio leaves for color and taste, I think that made the salad. Otherwise followed recipe and would def, make again

Sophisticated version without the complexity.Improvised:1) Fresh anchovies from Wholefoods and tripled up without rinsing since they are less salty.2) 2 additional garlic cloves for Zuni inspiration3) combined grilled and crisp romaine4) 1/3 cup lemon juice vs 1/2 cup5) slices Italian sub bread grilled then on the salad is tasty!

Very sophisticated without complexity. For consideration:1) When using fresh anchovies (@Wholefoods), double or triple up and no need to rinse as it has sweet flavor than salty. Splits up quick so it saves time.2) Sliced Italian sub bread into 1/2” on the grill horizontally or 1/3 lengthwise. Tastes so good scooping the dressing onto the bread.3) use combo of fresh and grilled Romaine and toss together.4) extra minced garlic for Zuni inspiration!