Grilled Chicken Caesar Salad With Garlic Croutons

The Grilled Chicken Caesar Salad with Garlic Croutons is a delicious and satisfying dish that combines smoky grilled chicken with crisp romaine lettuce and flavorful garlic croutons. The chicken thighs are seasoned with Caesar dressing, salt, and pepper before being grilled to perfection. The homemade croutons add a crunchy texture and are infused with garlic flavor. The salad is then assembled with layers of sliced chicken, romaine lettuce tossed in Caesar dressing, endive, and frisée. Topped with Parmigiano-Reggiano cheese and fresh parsley, this salad is a refreshing and filling meal option. The combination of grilled chicken, tangy Caesar dressing, and garlicky croutons creates a harmonious blend of flavors that will delight your taste buds.

SERVES: 6

INGREDIENTS:

• Vegetable oil for the grill
• 6 boneless, skinless chicken thighs, trimmed of any excess fat (1 lb.)
• 1 Creamy Caesar Dressing
• Kosher salt and freshly ground black pepper
• 8 1/2- to 3/4-inch-thick slices dense peasant bread
• 1/4 cup extra-virgin olive oil
• 1 large clove garlic, cut in half and peeled
• 3 hearts of romaine, trimmed, cut into 1 1/2-inch pieces, washed, and dried (about 13 1/2 cups)
• 3/4 cup coarsely grated Parmigiano-Reggiano (use the larger holes on a box grater)
• 2 large endives, trimmed, halved lengthwise, cored, and thinly sliced crosswise (3 cups)
• 1/2 medium head frisée, trimmed, torn into bite-size pieces, washed, and dried (2 lightly packed cups)
• 1/3 cup fresh parsley leaves, washed, dried, and torn into smaller pieces if large

FOR CREAMY CAESAR DRESSING 

• 3 oil-packed anchovies, rinsed and patted dry
• 2 large cloves garlic, smashed and peeled
• 1 large egg yolk
• 2 1/2 Tbs. fresh lemon juice
• 1 Tbs. Dijon mustard
• 1 1/2 tsp. finely grated lemon zest
• 1/4 tsp. kosher salt
• 1/4 tsp. freshly ground pepper
• 1/2 cup extra-virgin olive oil

INSTRUCTIONS:

1. Grill the chicken:
   • Prepare a medium-high gas or charcoal grill fire.
   • Toss the chicken with 1 Tbs. of the dressing, 1/2 tsp. salt, and 1/4 tsp. pepper.
   • Grill the chicken, covered, turning once, until browned and cooked through, 3 to 5 minutes per side.
   • Let the chicken cool and slice thinly before serving.
2. Make the croutons:
   • Reduce the grill to medium-low heat.
   • Brush the bread slices with oil and sprinkle with salt.
   • Grill the bread until golden brown on both sides, about 1 to 3 minutes per side.
   • Rub the bread with the cut sides of the garlic.
   • Let the bread cool and cut into 1/2-inch cubes.
3. Assemble the salad:
   1. Arrange the plates:
      • Set 6 large dinner plates on the counter.
      • Arrange a sliced chicken thigh in the center of each plate and add a teaspoon of Caesar dressing over each thigh.
   2. Prepare the romaine:
      • Place the romaine in a large mixing bowl and toss with 6 Tbs. of the dressing.
      • Add 6 Tbs. Parmigiano, salt, and pepper to the bowl and toss again.
      • Arrange the romaine over the chicken on each plate.
   3. Add the croutons and endive:
      • Sprinkle half of the croutons over the plates.
      • Toss the endive in the mixing bowl with 2 to 3 Tbs. dressing, 2 Tbs. Parmigiano, salt, and pepper.
      • Arrange the endive in the center of the romaine on each plate.
   4. Include the frisée:
      • Toss the frisée in the mixing bowl with 2 Tbs. of the dressing, 2 Tbs. Parmigiano, salt, and pepper.
      • Pile the frisée in the center of the salads.
   5. Final touches:
      • Sprinkle the remaining cheese, croutons, and parsley over the salads.
      • Serve the grilled steak salad with the assembled ingredients.
   6. For creamy caesar dressing: Put all the dressing ingredients except the oil in a blender. Blend until thoroughly combined. With the motor running, carefully pour in the oil in a slow, steady stream. You can store the dressing, tightly covered, in the refrigerator for up to 3 days.

NUTRITIONAL INFORMATION:

PER SERVING

• 590 CALORIES | 29G PROTEIN | 37G CARB | 38G TOTAL FAT | 7G SAT FAT |
  24G MONO FAT | 6G POLY FAT | 105MG CHOL | 1,400MG SODIUM | 10G FIBER

NOTE:

• This classic salad gets a fresh update thanks to the variety of greens on the plate.