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!
Servings 4
Prep Time 15 minutesmins
Total Time 2 hourshrs15 minutesmins
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
½teaspoon kosher salt
½teaspoon 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.