Ingredients
Scale
- 2 heads romaine, weighing 2 pounds
- 1 1/2 pounds boneless, skinless chicken thighs
- 1/2 cup pine nuts, toasted to golden brown
- 1/2 cup freshly grated parmesan cheese
- 10 ounces cherry tomatoes, quartered
Dressing:
- 1 large farm fresh egg
- 2 cloves garlic, minced
- 1 Teaspoon sea salt
- 1/4 Teaspoon freshly ground black pepper
- 1 Teaspoon Dijon mustard
- 1/2 cup freshly grated parmesan cheese
- 1/4 cup freshly squeezed lemon juice
- 1 cup extra virgin olive oil
- 1 1/2 cup loosely pack fresh basil, weighing 1.5 ounces
Instructions
- Cut the romaine into bite-sized pieces, wash and spin dry.
- Preheat the grill over high heat.
- While the grill is heating, prepare the dressing by placing everything into a blender and blend until smooth. It’s important not to leave the lemon juice sit with the egg in the blender without finishing the dressing because the acid breaks down the egg causing the dressing to be less creamy.
- Evenly space the chicken thighs across the grill and immediately lower the heat to medium. Cook for about 5-8 minutes per side, the timing will depend on the size of your chicken. Remove the chicken from the grill when there is no longer any pink in the center, but the chicken should still be juicy.
- Let the chicken cool on a cutting board while you assemble the lettuce, tomatoes, parmesan, and pine nuts together in a serving bowl.
- Chop the chicken into bite-sized pieces to toss with the salad, or you can cut it into strips to place alongside the salad like you see in the photos.
- Pour the dressing over the salad and toss to combine.
- Serve immediately.
- If you have leftovers, place them in containers for lunch the next day. It’s a bit wilted the second day, but we both liked it anyways.
Notes
This recipe does contain raw egg, and if this is of concern you’ll want to find a different Caesar dressing recipe. You can add the basil to your dressing of choice for a similar result.
- Prep Time: 30 mins
- Cook Time: 15 mins