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Prep time
30 minutes
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Cook time
12 minutes
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Serves
6
Author Notes
Everything I adore about a chicken caesar salad—but you can eat it with your hands. Instead of chopping up the romaine, you pull apart its leaves into cups. Use these to scoop up caesar-dressed grilled chicken and crusty croutons. —Emma Laperruque
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Ingredients
- For the Caesar dressing:
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1 cup
mayonnaise
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1
(2-ounce) can anchovy fillets, drained, and minced
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2
lemons, juiced
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2
garlic cloves, smashed, peeled, and minced
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2 tablespoons
olive oil
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1 tablespoon
balsamic vinegar
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1 1/2 teaspoons
Worcestershire, plus more to taste
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1 teaspoon
freshly ground black pepper
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1 pinch
kosher salt, plus more to taste
- For the chicken lettuce wraps:
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4
chicken breasts, halved horizontally
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6
slices bread, ideally crusty and rustic
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2 tablespoons
olive oil, plus more as needed
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1
small head radicchio, halved, cored, and thinly sliced
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1 cup
grated Parmesan
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2 tablespoons
drained capers
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3
hearts of romaine, broken into leafs for lettuce cups
Directions
- For the Caesar dressing:
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Make the Caesar dressing. Combine all ingredients in a bowl. Taste and adjust accordingly.
- For the chicken lettuce wraps:
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Marinate the chicken. Add the chicken breasts to a big plastic bag and add 1/2 cup Caesar dressing. Mush around to completely coat. Marinate for at least 1 hour in the fridge or up to 1 day.
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Get your grill going. For charcoal: Set up for one-zone, high-temperature cooking. For gas: Heat to high until the temperature reaches about 600° F. Make sure the grill grates are clean, then lightly oil them.
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Grill the chicken over direct heat for 3 to 4 minutes per side, until charred on the outside and cooked (about 165° F) on the inside. Transfer to a plate to rest.
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Now grill the bread. First drizzle with olive oil, then grill over direct heat until charred, a couple minutes per side. Transfer to a plate to cool and crisp.
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Chop the chicken into chicken chunks. Add to a bowl along with the radicchio, parmesan, and capers. Dress with the remaining Caesar dressing—use however much feels right to you. Taste and adjust salt accordingly.
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Tear the grilled bread slices into crumbs.
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Serve as such: lettuce cups on one plate, chicken salad in a bowl, crumbs on another plate. To assemble: Fill a lettuce cup with chicken salad and top with breadcrumbs.
Emma was the food editor at Food52. She created the award-winning column, Big Little Recipes, and turned it into a cookbook in 2021. These days, she's a senior editor at Bon Appétit, leading digital cooking coverage. Say hello on Instagram at @emmalaperruque.
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