Make-Ahead Grilled Chicken Caesar Salad

By Sprig Originals ✓ · cooked up in Sprig

A meal-prep Caesar built for real weeks: lemon-garlic chicken thighs get marinated and grilled ahead, the anchovy-forward dressing keeps for days, and the romaine only meets the dressing the minute you eat. Crisp, cold, garlicky, and never soggy.

Ingredients

• 1.5 lb boneless skinless chicken thighs (or breasts, pounded to even thickness)
• 3 tbsp olive oil
• 2 tbsp fresh lemon juice
• 3 clove garlic, grated
• 1 tsp Dijon mustard
• 1.25 tsp kosher salt
• 0.5 tsp black pepper
• 0.5 tsp dried oregano

• 4 oil-packed anchovy fillets
• 1 clove garlic
• 1 large egg yolk
• 2 tbsp fresh lemon juice
• 1.5 tsp Dijon mustard
• 0.5 tsp Worcestershire sauce
• 0.5 cup neutral oil such as grapeseed or canola
• 2 tbsp extra-virgin olive oil
• 0.33 cup finely grated Parmesan
• 1 tbsp cold water, plus more as needed
• Kosher salt and black pepper

• 4 cup torn day-old sourdough or country bread, 1-inch pieces
• 3 tbsp olive oil
• 1 clove garlic, grated
• 0.5 tsp kosher salt

• 3 romaine hearts (about 1.5 lb), chilled
• 2 oz Parmesan, shaved with a peeler
• 1 lemon, cut into wedges

Instructions

1. Marinate the chicken: In a zip-top bag or container, combine 3 tbsp olive oil, 2 tbsp lemon juice, grated garlic, 1 tsp Dijon, 1 1/4 tsp salt, pepper and oregano. Add the chicken, turn to coat, and refrigerate at least 30 minutes or up to 24 hours.
2. Make the dressing: On a cutting board, chop the anchovies and 1 clove garlic together, then drag the side of a knife across them to make a smooth paste. Scrape into a medium bowl with the egg yolk, 2 tbsp lemon juice, 1 1/2 tsp Dijon and the Worcestershire; whisk until smooth.
3. Whisking constantly, add the neutral oil a few drops at a time until the mixture thickens and looks like mayonnaise, then stream in the rest more quickly. Whisk in the extra-virgin olive oil, grated Parmesan and 1 tbsp cold water. It should coat a spoon and slowly drip off; thin with water 1 tsp at a time if needed. Season with salt and plenty of black pepper. Refrigerate in a jar up to 4 days.
4. Toast the croutons: Heat oven to 375°F. Toss the torn bread with 3 tbsp olive oil, grated garlic and 1/2 tsp salt on a sheet pan. Bake 14–18 minutes, tossing once at the halfway mark, until deep golden and crisp at the edges but slightly chewy inside. Cool completely, then store airtight at room temperature up to 3 days.
5. Grill the chicken: Heat a grill or grill pan to medium-high (about 450°F). Scrape excess marinade off the chicken and grill thighs 5–6 minutes per side (breasts 4–5 minutes per side), until well marked and an instant-read thermometer reads 175°F for thighs or 160°F for breasts.
6. Rest the chicken 10 minutes on a board. If eating now, slice against the grain. For meal prep, refrigerate the pieces whole and uncut in a sealed container up to 4 days — they stay far juicier that way.
7. Prep the romaine: Trim the root ends, separate the leaves, and wash in cold water. Dry very thoroughly in a salad spinner or with towels — wet leaves will not hold dressing. Cut crosswise into 1 1/2-inch ribbons or leave whole for a spear-style Caesar. Store in a container lined with a dry paper towel, in the fridge, up to 3 days.
8. To serve (per meal or all at once): Put the cold romaine in a large bowl, add about 2 tbsp dressing per serving, and toss with your hands or tongs for a full 30 seconds so every leaf is lightly slicked, not soaked.
9. Add the croutons and half the shaved Parmesan, toss once more, then pile onto plates. Slice the chicken 1/2-inch thick and fan it over the top. Finish with the remaining Parmesan, a heavy grind of black pepper and a lemon wedge on the side.

Chef's tips

Nutrition (per serving, estimated)

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