Last Updated on March 15th, 2019

This delicious grilled chicken Caesar salad takes the classic to a new level with tender grilled chicken marinated in a homemade ras el hanout spice and yogurt mix. The spice adds complexity to the traditional flavors and works well with the tangy dressing.

Ras el hanout is a spice blend of North African origin and even though there are a few common ingredients among the different recipes for it, the main rule seems to be that everyone’s ras el hanout is different.

I saw lots and lots of different blends, each using different spice combinations and different proportions. For my recipe here I used cardamom, cumin, clove, coriander, peppercorns, fenugreek, fennel seeds and cinnamon.

I ground everything up in my mortar with my pestle (a good right–arm workout) and then mixed it into a yogurt-based marinade that I used for the chicken. It turned out quite tasty, it’s a new and different spin on the traditional grilled chicken Caesar salad.

But you don’t have to stop there, the ras el hanout is quite versatile beyond this salad as well. I’ve used it on roasted vegetables and yesterday I even sprinkled some on my pasta and tomato sauce lunch.

How to make grilled chicken Caesar salad:

You start this recipe with the marinade and for that you simply whisk together yogurt, the ras el hanout spice blend, salt and lemon juice. You mix in the chicken and let it marinate in the fridge for at least two hours or up to overnight.

Once you’re ready, you shake most of the marinade off the chicken and grill it on a grill or grill pan. (If you’re using your grill, skewer the chicken cubes to make it easier on yourself.)

Once the chicken is done, whisk together the dressing with mayonnaise, olive oil, anchovy paste, garlic, lemon juice, Worcestershire sauce and milk.

Assemble the salad on plates with Romaine lettuce, chicken, dressing, grated Parmesan cheese and chopped chives and dinner is served!

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If you like substantial salads like this one you might also like this Sesame Salmon Salad:

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Grilled Chicken Caesar Salad

This delicious grilled chicken Caesar salad takes the classic to a new level with tender grilled chicken marinated in a homemade ras el hanout spice and yogurt mix. The spice adds complexity to the traditional flavors and works well with the tangy dressing.

Prep Time10 mins

Cook Time30 mins

Marinating Time2 hrs

Total Time2 hrs 40 mins

Course: Main Course

Cuisine: American, Moroccan

Keyword: chicken caesar salad, grilled chicken Caesar salad

Servings: 2

Calories: 460kcal

Author: Nicole Branan | The Spice Train

Ingredients:

For the ras el hanout:

• 1 teaspoon cardamom seeds
• 1 teaspoon cumin seeds
• 1/2 teaspoon whole cloves
• 1 teaspoon coriander seeds
• 1 teaspoon black peppercorns
• 1 teaspoon fenugreek seeds
• 1 teaspoon fennel seeds
• 1 teaspoon ground cinnamon

For the chicken:

• 1 cup plain yogurt
• 1 tablespoon ras el hanout
• 1 teaspoon salt
• 1 teaspoon lemon juice
• 1 large boneless, skinless chicken breasts, cut into bite–sized cubes

For the salad dressing:

• 1/4 cup mayonnaise
• 2 tablespoons olive oil
• 1 teaspoon anchovy paste
• 1 garlic clove, minced or pressed
• 1 teaspoon lemon juice
• 1 teaspoon Worcestershire sauce
• 2 tablespoons milk

For the salad:

• romaine lettuce
• grated Parmesan cheese
• chopped chives

Instructions:

For the ras el hanout:

• Grind all ingredients except for the cinnamon in a mortar with a pestle until finely ground.
• Mix in the cinnamon.

For the chicken:

• Whisk yogurt, ras el hanout, salt and lemon juice together in a bowl.
• Mix in the chicken cubes and marinate in the fridge for at least 2 hours or up to overnight.
• Shake the marinade off the chicken, then grill on a grill pan on the stove or on a grill (skewer the cubes if using a grill).

For the salad dressing:

• Whisk all ingredients together and season to taste with salt and pepper.
• Keep in the fridge until you use it.

For the salad:

• Put lettuce on plates, top with chicken and Parmesan and serve with dressing and a sprinkle of chives.

Nutrition

Calories: 460kcal

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