We can’t think of a salad more storied than the Caesar, so we’ve honored it with our own interpretation. When testing this recipe, our staff couldn’t get enough! Chicken is marinated only briefly, but plenty of lemon juice makes the meat incredibly tender. Our dressing is light, garlicky, and full of cheese—no anchovy or egg, but just as punchy in flavor. Cook, relax, and enjoy!
What you’ll need:
1 ciabatta roll
3 large cloves garlic
12 oz boneless skinless chicken breasts
1 oz Grana Padano
1 Tbsp sherry vinegar
1 tsp Dijon mustard
2 romaine hearts
freshly ground black pepper
rimmed baking sheet
grill, grill pan or large skillet
1. Make croutons
Preheat oven to 400°F. Tear ciabatta into bite-size pieces. Place on a rimmed baking sheet and toss with 1 tablespoon oil; season with ¼ teaspoon salt. Bake until golden and toasted, 8–10 minutes.
2. Marinate chicken
Meanwhile, finely chop or grate 2 garlic cloves into a medium bowl. Finely zest 1 lemon, then halve and squeeze juice into bowl. Add 1 tablespoon oil and 1 teaspoon salt. Add chicken, turn to coat, and set aside to marinate.
3. Make dressing
Finely chop or grate remaining 1 garlic clove into a separate large bowl. Grate Grana Padano and add ½ to bowl (reserve the rest for garnish). Halve the second lemon and squeeze into bowl. Add sherry vinegar, Dijon mustard, 3 tablespoons oil, and ¼ teaspoon each salt and pepper; whisk to combine.
4. Prep lettuce
Trim ends from romaine hearts. Slice into 2-inch pieces on a diagonal, then separate leaves.
5. Grill chicken
Preheat grill, grill pan, or large skillet to medium-high. Remove chicken from marinade and grill or sear, turning once, until deeply browned and cooked through, 5–6 minutes per side. Transfer to a board and let rest a few minutes before slicing.
Add lettuce and croutons to bowl with dressing and toss until evenly coated. Slice chicken and serve on top of salad with any remaining Grana Padano sprinkled over top. Enjoy!