Grilled Chicken Caesar Salad Deluxe

Equipment

• ✓ Grill pan
• ✓ Baking tray
• ✓ Mixing bowl
• ✓ Food thermometer

Ingredients

• 800 g boneless chicken breast
• 3 romaine lettuces
• 150 g sourdough, cubed
• 90 g Parmesan
• 4 eggs
• 35 ml olive oil
• 3 anchovy fillets
• 18 g Dijon mustard
• 25 ml lemon juice
• 15 ml Worcestershire sauce
• 1 pasteurised egg yolk
• 18 g garlic
• 70 ml neutral oil
• 10 g fine salt
• 3 g black pepper

Easy Step-by-Step Method

Complete one numbered step before moving to the next. Keep the heat and timing exactly as written.

Chef Notes & Tips

Slice chicken only after resting, and add croutons at the table so both stay at their best.

Ingredient choices: Use a pasteurised yolk for the uncooked dressing and cook the separate serving eggs until whites and yolks are firm. Dry romaine well. Anchovies, Parmesan and Worcestershire all influence salt and allergen content.

Cooking control: Cook chicken to 74°C and handle it with clean utensils afterward. Prepare and cool eggs appropriately, toast croutons and emulsify the dressing. Toss leaves shortly before serving, then arrange chicken and eggs without crushing them.

If something goes wrong: Soggy leaves usually result from washing water or early dressing. A split emulsion needs gradual rebuilding in a clean bowl. Additional dressing will not restore stale or softened croutons.

Ingredient Substitutions

• ↔ Chicken breast → chicken thigh
• ↔ Pasteurised yolk → commercial mayonnaise
• ↔ Parmesan → a mature hard cheese

Food Safety & Doneness

Keep raw poultry separate from ready-to-eat food and do not wash it. Check the thickest flesh and any stuffing reach at least 74°C with a food thermometer; colour and timing alone are not reliable.

Serving & Plating

Arrange chicken and egg portions evenly over the dressed romaine. Finish with reserved croutons and Parmesan so the salad’s contrasting textures remain visible.

Storage

Keep prepared components covered at 4°C or below. Use within 2 days, or sooner if a package use-by date requires it. Store dressing separately where possible; do not leave perishable salad at room temperature for more than 2 hours.