This grilled chicken Caesar salad sandwich recipe is the best of both worlds

For now, this dish is my favorite way to eat fresh chicken from the grill, as it turns all the delicious pieces of the popular chicken Caesar salad into a sandwich that you can pick up and chew.

Boneless, skinless chicken thighs, or breasts as needed, are briefly and quickly marinated in oil, mustard, and garlic powder before grilling. If desired, you can cook the protein in a grill pan or oven.

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Then mix romaine lettuce or other crispy lettuce with a generous amount of stimulating homemade Caesar dressing. If you’re in a hurry, you can use the brand you bought at your favorite store, but this dressing is very easy to make.

You’ll need common ingredients that you might use at home, such as fresh garlic, palmezan cheese, Worcestershire sauce, lemon juice, mustard, vinegar, hot sauce, honey, pepper, and olive oil. I like to put anchovies in mashed potatoes, but that’s an option.

So you ask, why not make a salad?

Maybe I’m the only one, but I think the best flavors of Caesar salad include chicken, vegetables and a healthy crunch of garlic croutons.

Salad Dressing 101: Two formulas for the ideal taste each time

What makes sandwiches a little more expensive than salads is that you get that combo for each bite.

Finally, to mimic the croutons, polish the inside of the soft ciabatta roll with a piece of dressing and then grill both sides until the bread is toasted and golden. In this way, rolls replace croutons (usually support roles) in a large and crisp way.

Give it a try and let us know what you think.

Grilled chicken caesar salad sandwich

Storage: Refrigerate chicken and dressing separately for up to 3 days. Leave the dressing at room temperature for about 10 minutes and remix it vigorously with a whisk.

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• 2 tablespoons of extra virgin olive oil
• 1 tbsp Dijon mustard
• 1 teaspoon garlic powder
• 4 boneless, skinless chicken thighs (a total of about 2 pounds)

• 4 anchovy fillets, drainer and mashed potatoes
• 2 pieces of garlic, chopped or finely grated
• 6 tablespoons of freshly ground parmesan cheese
• 1 tablespoon Worcestershire sauce
• 1 tablespoon of fresh lemon juice
• 1 tbsp Dijon mustard
• 2 teaspoons of red wine vinegar
• 1 teaspoon of hot sauce, such as crystals, and more if needed
• 1/2 teaspoon honey
• 1/2 teaspoon of freshly ground black pepper, and if needed
• Extra virgin olive oil 1/2 cup

• Wash 8-12 large romaine lettuce leaves and crush into bite-sized pieces
• 4 Ciabatta roll
• Freshly cut Parmesan cheese, for serving (optional)
• For Cornicon and serving (optional)

Mix the oil, mustard and garlic powder together in a whisk in a closed container large enough to hold the chicken. Add chicken and turn to make sure it is well coated. Cover and marinade at the counter for about 10 minutes or refrigerate overnight.

Make a salad dressing: While the chicken is marinated, mix anchovies, garlic, cheese, Worcestershire sauce, lemon juice, mustard, vinegar, hot sauce, honey and pepper in a medium bowl until completely mixed. Add oil slowly and in a steady stream and continue whipping with a whisk until the dressing is emulsified. Season and adjust seasonings as needed (see Storage).

When you’re ready to cook, prepare a gas or charcoal grill directly for the heating grill, or preheat the grill pan over medium to high heat. Place the chicken on the grill or grill pan with the marinade on. Without moving the chicken, heat it for about 5 minutes until the grill marks are left. Cook for another 5 minutes, or turn over until the chicken’s internal temperature reaches 165 degrees on an instant reading thermometer.

Lightly brush the inside of the ciabatta roll with a piece of dressing, place it on a grill pan or hot grill with the cut side down, and toast with a light grill mark. (If desired, both sides of the roll can be grilled.)

When you’re ready to make the sandwich, mix the romaine lettuce with 1/2 cup of dressing in a large bowl until well coated. Place the chicken in the lower half of each roll, add plenty of dressed romaine lettuce on top, and add the shaved cheese if used.

Cover with each roll top and add conicon to the sides as needed.

Calories: 745; Total Fat: 53 g; Saturated Fat: 10 g; Cholesterol: 189 mg; Sodium: 1087 mg; Carbohydrates: 30 g; Dietary Fiber: 5 g; Sugar: 4 g; Protein: 42 g

This analysis is an estimate based on the available ingredients and this preparation. It is not a substitute for the advice of a dietitian or a dietitian.

From recipe editor Anne Maloney.

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