Grilled Chicken Caesar Salad

Recipe courtesy of Finn Skerlj
Show: Rachael vs. Guy: Kids Cook-Off Episode: Thinking Outside the Bun
TOTAL TIME: 55 min
Prep: 15 min
Inactive Prep: --
Cook: 40 min
YIELD: 4 servings


  • 2 large egg yolks
  • 2 tablespoons Dijon mustard
  • Juice from 1 lemon
  • 2 to 3 teaspoons Worcestershire sauce
    • 4 boneless, skinless chicken thighs
    • Salt and ground black pepper
    • 1 tablespoon smoked paprika
    • 1/2 cup grated Parmesan
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    For the dressing: Combine the egg yolks, mustard, lemon juice, Worcestershire sauce, garlic, anchovy paste and some salt and pepper in a food processor. With the processor running, slowly add the oil until the dressing is thick and creamy.

    For the salad: Preheat the oven to 375 degrees F. Heat a grill pan over medium-high heat.

    Sprinkle the chicken with salt and pepper and dust with the paprika. Brown the chicken on the grill pan on both sides, then transfer the chicken to a baking sheet. Roast in the oven until cooked through, 15 to 18 minutes. Slice the chicken into strips.

    Heat a nonstick skillet over medium-low heat. Combine the Parmesan and Romano cheese in a bowl. Using a tablespoon, make a few piles of cheese in the skillet. Let the cheese melt, and then flip the crisps. Cook until lightly browned on both sides. Place the cheese crisps on a paper towel.

    Wipe out the grill pan and heat it over medium-high heat. Brush the romaine hearts on both sides with the olive oil. Grill the romaine hearts in batches, turning once, until just charred.

    To serve: Place 2 romaine hearts on each plate side by side, top with a few chicken strips, drizzle with the dressing and garnish with the cheese crisps.

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