Grilled Chicken Caesar Salad with Garlic Bread

Instructions

1. 1

   Marinate the Chicken

   • In a medium bowl, combine the chicken breasts, 2 tbsp olive oil, 1 tbsp lemon juice, 2 minced garlic cloves, 0.75 tsp salt, and 0.5 tsp black pepper.
   • Toss until the chicken is evenly coated.
   • Set aside to marinate for at least 15-20 minutes at room temperature.
2. 2

   Prepare the Creamy Caesar Dressing

   • In a separate bowl, whisk together the mayonnaise, 0.25 cup grated Parmesan, the remaining 3 tbsp lemon juice, Worcestershire sauce, Dijon mustard, the remaining 2 minced garlic cloves, and anchovy paste (if using).
   • Season with the remaining 0.5 tsp salt and 0.25 tsp black pepper.
   • Whisk until the dressing is smooth and creamy. If it's too thick, you can add a teaspoon of water to reach your desired consistency. Set aside.
3. 3

   Grill the Chicken

   • Preheat a grill or grill pan over medium-high heat. Lightly oil the grates.
   • Place the marinated chicken breasts on the hot grill, ensuring they are not overcrowded.
   • Cook for 6-8 minutes per side, or until grill marks appear and the internal temperature reaches 165°F (74°C).
   • Transfer the cooked chicken to a cutting board and let it rest for 5-10 minutes. This is crucial for keeping the chicken juicy.
4. 4

   Assemble the Salad

   • While the chicken rests, place the chopped romaine lettuce in a large salad bowl.
   • Pour about two-thirds of the Caesar dressing over the lettuce and toss gently until all the leaves are lightly coated.
   • Slice the rested chicken against the grain into strips.
5. 5

   Serve

   • Divide the dressed romaine lettuce among four plates or bowls.
   • Top with the sliced grilled chicken.
   • Sprinkle generously with croutons and the remaining shaved or grated Parmesan cheese.
   • Drizzle with a little extra dressing if desired and serve immediately.