Whole30 Caesar Salad with Grilled Chicken
Crisp, creamy, garlicky and loaded with flavour, this Whole30 Caesar Salad with Grilled Chicken is perfect for a light yet filling lunch or dinner.
Servings: 4 people
Ingredients
For the Grilled Chicken:
- 1 pound boneless skinless chicken breasts (approximately 4 medium-sized breasts)
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic – finely chopped
- 1 tablespoon fresh lemon juice
- 1 teaspoon kosher salt
- ½ teaspoon smoked paprika
- ¼ teaspoon freshly-cracked black pepper
For the Caesar Salad:
- 1 clove garlic – finely grated or formed into a paste
- 3 small anchovy filets packed in olive oil – formed to a paste
- 1 egg yolk
- 1 tbsp lemon juice
- 1.5 tsp Dijon mustard
- ½ teaspoon freshly-cracked black pepper
- 1/4 cup Extra Virgin Olive Oil
- Kosher salt to taste
- 3 heads Romaine lettuce – rinsed and roughly chopped
Instructions
For the Chicken:
- In a bowl, combine the chicken, olive oil, garlic, lemon juice, salt, paprika, and black pepper and toss everything to coat. Cover and refrigerate for 1 to 6 hours.
- When ready to cook, preheat your Traeger Grill to 450F and let it run for 10 minutes with the grill door closed.
- Lay the chicken along the edges of the grill grate where it gets hottest and cook until grill marks form, around 8 min. Flip the chicken and cook until grill marks form and the internal temperature of the thickest part of the breast reads 160F on a digital thermometer, approximately 6 more minutes.
- Transfer the cooked chicken to a platter and let it rest for 5 minutes before slicing.
For the Caesar Salad:
- In a large salad bowl, combine the garlic, anchovies, egg yolk, lemon juice, mustard, and black pepper. Whisk until smooth and combined.
- While whisking vigorously, slowly drizzle in the extra virgin olive oil until fully emulsified. It should be a painfully slow drizzle.
- Taste for seasoning and adjust with salt and pepper as desired. Add the lettuce and toss to coat. Serve with sliced, grilled chicken.
Notes
If using a conventional grill, preheat your grill over medium heat and let it run for 5 minutes. Cook the chicken over direct heat until grill marks form, around 8 minutes, then flip and cook until the thickest part of the breast reaches an internal temperature of 160F, around 6 minutes.