Food - Grilled Chicken Caesar Salad Recipe

I'm going to be adding a Food Post, probably at least a few times a month. I enjoy cooking and I'm always looking for new recipes. There are several amazing cooking sites on the web and I'm excited to share recipes I've had success with. I also have a few favorite cookbooks that I go to time and again. Today's recipe is from my favorite cookbook, The Gaining Ground Table. My friend, Renee, brought me this cookbook when she came to visit us in South Africa. It focuses on cooking seasonally with fresh ingredients. It was such a great gift, because a lot of the cooking websites I follow are based in the US, and I was always opposite season, so while they were focusing on cookouts I was looking for soups and stews. I also love this cookbook because the proceeds from the purchase go to benefit Gaining Ground, a non-profit based in Concord, Massachusetts that grows organic produce for hunger relief. This recipe, for Grilled Chicken Caesar Salad is from Kate Feininger and, as you'll see below, it works for the whole family.

Dressing: (this is enough dressing for 2 people; double as needed)

1 oil-packed anchovy fillet finely chopped (optional or I use a squeeze of paste)
2 tablespoons mayonnaise
3 tablespoons (packed) grated fresh Parmesan cheese
2 teaspoons fresh lemon juice (I usually use a little less)
½ teaspoon Dijon mustard
1 garlic cloved, minced
¼ teaspoon Worchestershire sauce
¼ cup extra-virgin olive oil

Mash anchovy with back of spoon (don't be a wimp - use the anchovy). Whisk together with mayonnaise, parmesan, lemon juice, dijon mustard, minced garlic and worchestershire sauce. Gradually whisk in olive oil. (Can be made 1 day ahead. Refrigerate and bring to room temperature before serving).


3 tablespoons olive oil
2 garlic cloves, peeled and flattened
8 1-inch cubes crustless sourdough bread

Heat oil in medium nonstick skillet over med-low heat. Add garlic and saute until golden (about 4 min); discard garlic. Add bread cubes and saute until golden brown and crisp (about 9 min). Transfer to paper towel. (can be made 1 day ahead; store in airtight container at room temp)


hearts of romaine lettuce leaves, chopped (generally one heart per person)
cherry tomatoes, halved
parmesan shavings
salt & pepper to taste
grilled, chopped chicken*
sliced egg (optional)

*I season chicken tenders with Paula Dean's house seasoning (click for recipe) and grill them on a grill pan in olive oil (since we don't have an outdoor grill right now). The key for me with this method is a low-medium flame and they turn out tender and juicy.

Some other things about this recipe: It is totally worth it to make the garlic croutons (and you must use sourdough, I have tried other breads without success). They are sooo delicious! Also, at 12, my daughter is not yet a "salad" eater, so I make the salad for me and my husband and serve her the grilled chicken with a veggie that she likes on the side. Everyone is happy.

For more information, or to order the Gaining Ground cookbook visit their website HERE.

I hope you enjoy this as much as me and my family have. Happy Eating!

1 comment:

charliewillson said...

Hello…I am 23 years old and I am making caesar salad recipe since I was a teenager. I am chef in a restaurant and I have made this caeser recipe both in restaurant and at my home. Everyone really appreciated my recipe.

caesar salad recipe