Spicy Grilled Chicken Caesar Salad
A bold and satisfying Caesar salad featuring spice-marinated grilled chicken, creamy homemade dressing, crunchy croutons, and crisp romaine. Inspired by Chef Joudia's flavorful traditions.
Ingredients
- 2 boneless, skinless chicken breasts
- 1 teaspoon salt for marinade
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon onion powder
- 1/4 teaspoon cayenne pepper adjust to taste
- 2 tablespoons olive oil for marinade
- 1 tablespoon lemon juice for marinade
- 1 large head of romaine lettuce chopped
- 1 cup homemade or toasted croutons
- 1/3 cup grated parmesan or hard cheese of your choice
- 1/4 cup plain yogurt or mayonnaise for dressing
- 1 garlic clove finely minced
- salt to taste, for dressing
- 1 tablespoon lemon juice for dressing
- 1 tablespoon olive oil for dressing
- 2 tablespoons grated parmesan for dressing
- 1/2 teaspoon Dijon mustard optional
- water to thin dressing if needed
Instructions
- In a bowl, mix salt, smoked paprika, garlic powder, oregano, onion powder, and cayenne pepper. Stir in olive oil and lemon juice to form a marinade.
- Coat chicken breasts with the marinade. Let marinate for at least 15–30 minutes, or overnight for deeper flavor.
- Heat a grill pan or skillet over medium heat. Cook the chicken for 6–7 minutes per side, until cooked through and slightly charred. Let rest for 5 minutes, then slice thinly.
- In a small bowl, whisk yogurt or mayo, minced garlic, lemon juice, olive oil, mustard (if using), grated cheese, and salt. Add water to adjust consistency.
- Place chopped romaine in a large bowl. Add croutons and sprinkle with parmesan. Arrange grilled chicken slices on top.
- Drizzle with dressing and toss gently to combine just before serving. Alternatively, serve with dressing on the side and let guests mix on their plates.
Notes
To keep the salad crisp, store dressing, chicken, and lettuce separately until ready to serve. Croutons stay best in an airtight container. Rub garlic on croutons before toasting for extra flavor. For a lighter version, use yogurt in the dressing. Adjust cayenne to control spice level. Perfect for lunch, dinner, or even suhoor during Ramadan.