Marinated Chicken Caesar Salad

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This marinated chicken Caesar salad takes the classic to the next 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 perfectly with the tangy dressing.

A large bowl of chicken caesar salad along with a jar of dressing on a rustic wooden table.

This post was originally published on May 3, 2016.

Ras el hanout is a North African spice blend and is as such a very non-traditional Caesar salad ingredient but it works great in this recipe. My version of the blend is a mix of cardamom, cumin, clove, coriander, black peppercorns, fenugreek, fennel seeds and cinnamon. The spice is mixed into a yogurt marinade that not only flavors the chicken but also tenderizes it.

Ingredients for this recipe:

For the yogurt marinade:

  • 1 cup plain yogurt
  • 1 tablespoon ras el hanout
  • 1 teaspoon salt
  • 1 teaspoon lemon juice
  • 1 large or 2 small boneless, skinless chicken breasts, cut into bite-sized cubes
All the ingredients needed for yogurt marinated chicken on a white surface.

For the Caesar 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
  • salt and pepper to taste
All Caesar salad dressing ingredients in bowls on a white surface.

For the salad:

  • romaine lettuce
  • Parmesan cheese
  • chives
Chopped romaine lettuce, chives and a chunk of Parmesan cheese with a cheese grater.

How to make marinated chicken Caesar salad step by step:

1. In a bowl large enough to hold the chicken cubes, whisk together the marinade ingredients.

Yogurt marinade ingredients whisked together in a large mixing bowl.

2. Mix in the chicken cubes, cover and marinate in the fridge for at least 2 hours or up to overnight.

Chicken chunks being mixed into yogurt marinade.

3. Whisk all dressing ingredients together, then keep the dressing in the fridge until you’re ready to use it.

Caesar salad dressing ingredients being whisked together in a bowl.

4. Shake most of the marinade off the chicken, then grill the chicken on a grill or on a grill pan.

Yogurt-marinated chicken on two wooden skewers.

5. Fill bowls with the romaine lettuce, top with the grilled chicken, drizzle with dressing and sprinkle grated Parmesan cheese on top.

More delicious light chicken dishes:

A large bowl of chicken caesar salad along with a jar of dressing on a rustic wooden table.
Print Recipe
5 from 1 vote

Marinated Chicken Caesar Salad

This marinated chicken Caesar salad takes the classic to the next 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 perfectly with the tangy dressing.
Prep Time10 mins
Cook Time15 mins
Marinating Time2 hrs
Total Time2 hrs 30 mins
Course: Main Course
Cuisine: American, Moroccan
Keyword: chicken caesar salad, grilled chicken Caesar salad
Servings: 2
Calories (estimated): 460kcal

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 marinade:

  • 1 cup plain yogurt
  • 1 tablespoon ras el hanout
  • 1 teaspoon salt
  • 1 teaspoon lemon juice
  • 1 large or 2 small 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 marinade:

  • 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.

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A large bowl of chicken caesar salad along with a jar of dressing on a rustic wooden table.

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