This marinated grilled chicken Caesar salad takes the classic to the next level with tender grilled chicken marinated in a ras el hanout spice and yogurt mix. The spice adds complexity to the traditional flavors and works perfectly with the tangy dressing.
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. You can use a ras el hanout blend from a spice shop or make your own using this recipe. The spice is mixed into a yogurt marinade that not only flavors the chicken but also tenderizes it.
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Kitchen tools needed:
- a spice grinder or a mortar and pestle (if you make the spice blend yourself)
- mixing bowls
- whisk
- cheese grater
- knife and cutting board
- skewers
Ingredients:
For the chicken:
For the Caesar salad dressing:
For the salad:
How to make the chicken and the dressing:
See full ingredients & instructions in the recipe card below!
- Make the marinade.
- Marinate the chicken cubes.
- Make the dressing.
- Skewer and grill the chicken.
How to serve the salad:
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:
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Full Printable Recipe
Marinated Grilled Chicken Caesar Salad
Ingredients
For the marinade:
- ½ cup plain yogurt
- ½ tablespoon ras el hanout*
- ½ teaspoon salt
- ½ teaspoon lemon juice
- 8 ounces boneless, skinless chicken breast (2 medium-sized chicken breast halves) cut into bite–sized cubes
For the salad dressing:
- ¼ cup mayonnaise
- 2 tablespoons olive oil
- 1 teaspoon anchovy paste
- 1 garlic clove, minced or pressed through a garlic press
- 1 teaspoon lemon juice
- 1 teaspoon Worcestershire sauce
- 2 tablespoons milk
For the salad:
- romaine lettuce
- grated Parmesan cheese
- chopped chives
Instructions
For the salad:
- Whisk yogurt, ras el hanout, salt and lemon juice together in a large bowl.
- Mix in the chicken cubes, cover and marinate in the fridge for at least 2 hours or up to overnight.
- Thread the chicken cubes onto skewers, dab off excess marinade with a paper towel, then grill on a grill pan or on the grill.
- Whisk all dressing ingredients together and season to taste with salt and pepper. Put lettuce on plates, top with chicken and Parmesan and serve with dressing and a sprinkle of chives.
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