Grilled Romaine and Chicken Caesar Salad

Start to finish: 20 minutes
Impresses: 2 (entree) or 4 (side salad)

Ingredients

For the salad:
1 heart of romaine, sliced in half lengthwise
¼ red onion, cut crosswise into two rings, outer skin removed
2 boneless, skinless chicken thighs
Salt and pepper, to taste
2 thick slices of sourdough bread
Olive oil

For the dressing:
1 container plain Greek yogurt
½ cup grated Parmesan cheese
1 tablespoon olive oil
2 teaspoon Worcestershire sauce
2 anchovy fillets
1 teaspoon Dijon mustard
1–2 cloves garlic
1 lemon, juiced
Salt and pepper, to taste

Method

For the dressing: 

Add all ingredients to a blender. Pulse to combine, then blend until smooth. Transfer to a storage container and place in the refrigerator until ready to serve.

For the salad: 

Prepare your grill by heating to medium-high heat and scraping/cleaning as needed. While the grill is heating, season the chicken thighs with salt and pepper or other desired seasonings. 

Cut the sourdough bread into 1-inch cubes, then thread kebob skewers with croutons.

Once grill is heated, add the chicken thighs and sliced red onion first. Cook 3–4 minutes on one side, then flip. While cooking on the first side, brush the halved heart of romaine with olive oil, then place on the grill (cut-side down) once you flip the chicken thighs.

Lightly brush the crouton kebobs with olive oil and grill 3–4 minutes, flipping once sear marks appear.

Cook chicken 5–6 more minutes until done, then remove all ingredients from the grill. 

To assemble: 

Build your salad by arranging the grilled romaine on a serving plate; then, top with half the grilled onions, chicken and croutons. Add dressing and serve immediately.

Note: If you prefer a thinner consistency for your dressing, add milk in 1-tablespoon increments until you reach your desired consistency. Note that the dressing will thicken slightly as it chills.