This version adds a smoky element with the grilled chicken and the grilled garlic croutons.
The Ingredients for Caesar Salad
This salad comes together quickly and easily with simple ingredients, many of which you probably already have on hand. I’m using boneless and skinless chicken thighs, which stay juicier than chicken breasts and cook very quickly. You can prepare the chicken ahead of time, either by marinating it up to 24 hours in advance or by grilling the chicken up to two days before and serving it as a cold salad. I use gluten-free sourdough to make my grilled croutons—which are basically slices of bread—but you can use any good crusty bread. Stale bread works great for croutons as it crisps up beautifully. If yours is very fresh, that’s fine too. You’ll get a crispy exterior with a softer interior. I typically serve this with 2 or 3 slices of grilled “croutons” per person. The chicken and croutons can be served hot, cold, or at room temperature. I like the contrast of the warm croutons and chicken with the crisp cold greens, but it’s great with cold chicken, too.
How to Time the Cooking
Make sure your grill is hot before beginning to grill. Even a high-BTU gas grill needs at least 10 to 15 minutes to build up heat. If you have a thermometer on your grill, make sure it reads at least 500oF. I like to grill the bread first, and then the chicken. That way I can watch each of them and also to make sure there is no cross contamination between the raw chicken and the lightly grilled bread. The bread only takes a couple of minutes and the chicken takes about 8 to 10 minutes depending on the size of the thighs.
More Summer Salads!
BLT Salad with Buttermilk Dressing Steak Salad with Miso Vinaigrette Classic Wedge Salad with Blue Cheese Dressing Curried Chicken Salad with Mango Farro Salad with Green Beans, Corn, and Cherry Tomatoes
1/4 cup olive oil
Zest from one lemon
2 cloves garlic, finely minced
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 pound boneless skinless chicken thighs
For the grilled croutons
2 tablespoons olive oil
1 clove garlic, minced
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 loaf crusty baguette, cut into slices about 1/2-inch thick
To assemble
4 heart romaine lettuce hearts
Heaping 1/2 cup (2 ounces) Parmesan, thinly shaved
Fresh cracked black pepper
1/2 cup Caesar dressing, store-bought or homemade, or more as needed
