Grilled Chicken Caesar Salad
This grilled chicken Caesar salad is epic. It boasts juicy, perfectly grilled chicken breasts on a bed of romaine with crunchy croutons and scratch-made Caesar dressing finished with freshly grated parmesan. There’s tons of texture, big flavors, freshness, crunch, richness, and more. As a plus, today’s the day you learn to make croutons on your Z Grills. Yes, it’s possible!
Equipment
- Z Grills 700D4E Wood Pellet Grill
- Z Grills Apple Wood Pellets
- BBQ Plate
- Tongs
Ingredients
Chicken
- 1 pound chicken breasts, boneless and skinless
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Croutons
- 3 cups cubed bread, like focaccia or sourdough bread
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon dried oregano
- ¼ teaspoon black pepper
Dressing
- 2-4 tinned anchovies
- 2 garlic cloves, minced
- 1 large egg yolk
- 1 tablespoon fresh lemon juice
- ¼ cup freshly grated parmesan cheese
- ½ teaspoon Worcestershire sauce
- ¼ cup extra-virgin olive oil
- ¼ teaspoon kosher salt, or to taste
- 1/8 teaspoon black pepper, or to taste
Salad
- 4 romaine hearts, halved lengthwise and chopped
- ¼ cup freshly grated parmesan cheese
Instructions
- Preheat your Z Grills (preferably with branded applewood pellets) or other wood pellet grill to 225 degrees Fahrenheit.
- Pound any thick areas of the chicken breasts so they are an even thickness. Season both sides of each chicken breast with salt and black pepper.
- Transfer the chicken to the grates, close the lid, and cook for 1 ½ hours or until the internal temperature reaches 165 degrees Fahrenheit.
- Remove the chicken from the grill and set it aside to rest.
- Increase the grill temperature to 250 degrees Fahrenheit.
- Toss the crouton ingredients together in a bowl. The bread should be coated in oil and seasonings.
- Arrange the bread cubes on a baking sheet in a single layer and transfer the sheet to the grill.
- Close the lid and cook for 30 minutes. Toss them every 5-6 minutes, so they brown evenly.
- Remove the croutons from the pellet grill and set them aside.
- Add the anchovies to a bowl and mash them with a fork until you have a paste.
- Add the garlic, egg yolk, lemon juice, parmesan cheese, and Worcestershire sauce. Whisk until smooth.
- Deliver the oil in a steady stream as you continue to whisk until you have a creamy Caesar dressing, then add the salt and black pepper.
- Cut the chicken into strips.
- Arrange the romaine lettuce on serving plates, then top with chicken and croutons. Finish with dressing and parmesan cheese before serving.
Notes
Day-old or stale bread works best for the croutons. Fresh bread will not get as crisp.
