Grilled chicken Caesar salad

Course: Chicken Recipes, Salads Recipes


Prep time


Cooking time






  • For the chicken:
  • 300g chicken thighs

  • 2 tbsp lemon juice

  • 3 tbsp olive oil

  • A handful of rosemary and thyme leaves, chopped

  • 1 tsp salt

  • For the salad:
  • 300g Romaine lettuce, chopped

  • 3 pieces prosciutto

  • 50g sourdough, roughly torn into chunks 

  • 1 tbsp olive oil

  • 2 garlic cloves, crushed

  • 1/3 cup grated parmesan

  • Black pepper

  • For the dressing:
  • 6 tbsp aioli

  • 1/3 cup grated parmesan

  • 1 tsp Dijon mustard

  • 1 tsp Worcestershire sauce

  • 1 tsp lemon juice

  • Salt + pepper to taste


  • Start by marinating your chicken thighs. Add the chicken, lemon juice, 2 tablespoons of olive oil, rosemary, thyme and 1 teaspoon of salt to a bowl and mix to coat the chicken. Pop in the fridge while you prep the rest of the salad.
  • Get the oven to 180C and lay out the prosciutto on a lined tray. Bake for 10 mins, until crispy. Set aside to cool, then break into small pieces.
  • In a small pan, add 1 tablespoon olive oil and the crushed garlic cloves. Add the sourdough chunks and cook, tossing, for 5 minutes until golden. Remove from the heat and set aside.
  • Mix all the ingredients for the dressing in a small bowl then set aside.
  • Get the lettuce, 1/3 cup of parm, prosciutto pieces, sourdough croutons and a good grind of black pepper into a large bowl.
  • Set a small pan over medium heat. Add 1 tablespoon olive oil, then add the chicken. Cook for 6 minutes on each side, until charred and golden.
  • Add the dressing to the salad bowl and toss to combine. Dish up on a serving plate, then slice the chicken and lay it on top. Finish with more black pepper and dig in!