Chef's Tip
For the best Caesar dressing, add the olive oil very slowly in a thin stream while whisking continuously. This creates a proper emulsion that won't separate. If you're concerned about using raw egg, substitute with 2 tablespoons of mayonnaise, though the texture won't be quite as silky as the traditional version.
Instructions
- Marinate the chicken: Drizzle chicken breasts with 1 tablespoon olive oil, rub with 1 minced garlic clove, and season with 1/4 teaspoon each of salt and pepper. Let sit at room temperature for 15 minutes.
- Make the croutons: Preheat oven to 375°F. In a bowl, toss bread cubes with 1 tablespoon olive oil, 1 minced garlic clove, Italian seasoning, and a pinch of salt. Spread on a baking sheet and bake for 10-12 minutes until golden and crisp. Set aside to cool.
- Make the dressing: In a food processor or blender, combine anchovies, remaining 2 whole garlic cloves, egg yolk, Dijon mustard, lemon juice, and Worcestershire sauce. Process until smooth.
- With the processor running, slowly drizzle in 2 tablespoons olive oil until the dressing is creamy and emulsified. Season with 1/4 teaspoon each salt and pepper.
- Grill the chicken: Preheat grill or grill pan to medium-high heat. Grill chicken for 5-6 minutes per side until internal temperature reaches 165°F. Let rest for 5 minutes, then slice against the grain.
- Assemble the salad: In a large bowl, toss romaine lettuce with enough dressing to lightly coat the leaves. Add half the Parmesan cheese and half the croutons, toss gently.
- Divide dressed lettuce among four plates. Top each with sliced grilled chicken, remaining croutons, and remaining Parmesan cheese.
- Drizzle a small amount of additional dressing over the chicken. Season with a pinch of freshly ground black pepper.
- Serve immediately with warm dinner rolls on the side.
Plating
On a large dinner plate or in a wide, shallow bowl, arrange the dressed romaine lettuce as a base. Fan sliced grilled chicken on top of the lettuce in the center of the plate. Scatter garlic croutons around the chicken and lettuce. Finish by shaving additional Parmesan cheese over the entire dish. For an elegant presentation, add a lemon wedge on the side of the plate and serve a warm dinner roll in a small basket or on a separate plate.
Storage & Reheating
Leftover grilled chicken can be refrigerated in an airtight container for up to 3 days. Store unused dressing separately in the refrigerator for up to 2 days. The croutons can be stored in an airtight container at room temperature for up to 3 days. For best results, assemble the salad just before serving, as dressed lettuce will wilt quickly.
About This Recipe
This Grilled Chicken Caesar Salad is inspired by the popular lunch option that was served at Brigham's restaurants throughout Massachusetts. The restaurant version often used pre-made dressing and plain croutons, but this homemade recreation elevates the dish with a scratch-made Caesar dressing and seasoned garlic croutons. The addition of freshly grilled chicken transforms this classic into a satisfying main course with layers of flavor and texture beyond the original.