Last Updated on January 5th, 2020

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.

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

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

For the salad:

• romaine lettuce
• Parmesan cheese
• chives

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.

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

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

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

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:

• Chicken Lettuce Wraps
• Mediterranean Chicken Salad
• Sumac Chicken with Broccolini and Brown Butter Almonds
• Spicy Pulled Chicken (Oven Baked)

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

Author: Nicole Branan

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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