On the Cheap

Grilled and Chopped Chicken Caesar Salad

September 16, 2014

Every week, Caroline Wright creates simple, civilized recipes for Food52 that feed four -- for under $20, in under 20 minutes.

Today: Say goodbye to mushy, flavorless caesar salads -- and hello to this fresh, grilled take on the classic recipe.

Shop the Story

Caesar salad is a dish I never make at home and that I order at restaurants only on very rare occasions. I hardly ever crave it when dining out -- unless it is the safest bet at a questionable establishment. Even then, I expect to be served a gloppy, cheesy plate. It's not really a meal to me -- it's an easy solution.

I set about changing that tune with this recipe: It's a simple chopped salad of grilled greens, chicken, and bread, flecked with briny anchovy paste and flakes of cheese, and brightened with a generous squeeze of lemon. The result is crisp, fresh, and vibrant, and the flavor of the lettuce holds strong despite the bold flavors and textures. Consider me converted.

Chopped and Grilled Chicken Caesar Salad

Serves 4

4 tablespoons olive oil, divided
1/2 teaspoon smoked paprika
1 teaspoon anchovy paste
2 romaine hearts, halved lengthwise with root intact
2 chicken cutlets (about 1/2 pound total) 
Kosher salt and freshly ground black pepper
Two 1-inch slices fresh country bread
2 tablespoons lemon juice
3 tablespoons mayonnaise
2 ounces pecorino cheese, shaved with a vegetable peeler

See the full recipe (and save and print it) here.

Photo by Caroline Wright

See what other Food52 readers are saying.

Before her diagnosis, Caroline wrote a book on cakes called Cake Magic!. She started developing a birthday cake using her gluten-free mix found in that book. Check out other recipes she’s developing for her new life—and the stories behind them—on her blog, The Wright Recipes. Her next book, Soup Club, is a collection of recipes she made for her underground soup club of vegan and grain-free soups she delivers every week to friends throughout Seattle's rainy winter.