Caesar Salad With Grilled Garlic and Chicken

Photo by Marcus Nilsson
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 481 calories
    • Fat 20 g
    • Sat Fat 5 g
    • Cholesterol 123 mg
    • Sodium 1,624 mg
    • Protein 52 g
    • Carbohydrate 23 g
    • Fiber 2 g


  1. Check 2teaspoons plus 2 tablespoons olive oil
  2. Check 1 head garlic, cloves separated, unpeeled
  3. Check 4 6-ounce boneless, skinless chicken breasts
  4. Check kosher salt and black pepper
  5. Check 1/2 baguette, cut into 1/2-inch-thick slices
  6. Check 2 anchovy fillets, finely chopped
  7. Check 2tablespoons fresh lemon juice
  8. Check 1tablespoon Dijon mustard
  9. Check 1/2teaspoon Worcestershire sauce
  10. Check 2 hearts of romaine lettuce, trimmed and quartered lengthwise
  11. Check 1/2cup shaved Parmesan (2 ounces)


  1. Heat grill to medium-high. Place 1 teaspoon oil and all but 2 cloves of the garlic on a piece of heavy-duty foil and close to form a pouch.
  2. Grill the pouch, shaking occasionally, until the garlic is soft, 12 minutes.
  3. Meanwhile, rub the chicken with 1 teaspoon oil and season with ¼ teaspoon each salt and pepper. Grill until cooked through, 5 to 6 minutes per side.
  4. Grill the bread for 1 minute per side.
  5. Peel and finely chop the 2 raw garlic cloves. Add to a large bowl with the anchovies, lemon juice, mustard, Worcestershire sauce, and remaining oil. Toss with the lettuce.
  6. Serve the lettuce with the chicken and Parmesan. Squeeze the grilled garlic cloves from their skins and serve with the toasts.