This marinated grilled 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.
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.
Jump to:
Kitchen tools needed:
- a spice grinder or a mortar and pestle (if you don’t have one, buy already ground spices)
- mixing bowls
- whisk
- cheese grater
- knife and cutting board
- skewers
Ingredients:
For the ras el hanout spice blend:*
- 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
*RECIPE NOTE: If you don’t want to grind the spices yourself, simply buy them already ground.
For the chicken:
- 1 cup plain yogurt
- 1 tablespoon ras el hanout spice blend
- 1 teaspoon salt
- 1 teaspoon lemon juice
- 8 ounces boneless, skinless chicken breast, 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 the spice blend:
Grind all the spices except for the cinnamon together in a spice grinder or in a mortar with a pestle. Mix the cinnamon into the mix. (If you don’t want to do the grinding yourself simply buy already ground spices. Use the same amounts.)
How to make the chicken and the dressing:
Step 1. In a bowl large enough to hold the chicken cubes, whisk together the marinade ingredients.
Step 2. Mix in the chicken cubes, cover and marinate in the fridge for at least 2 hours or up to overnight.
Step 3. Whisk all dressing ingredients together, then keep the dressing in the fridge until you’re ready to use it.
Step 4. Thread the chicken onto skewers, use a paper towel to dab off excess marinade, then grill the chicken on a grill or on a grill pan.
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:
- Chicken Lettuce Wraps
- Mediterranean Chicken Salad
- Sumac Chicken with Broccolini and Brown Butter Almonds
- Spicy Pulled Chicken (Oven Baked)
Made this recipe? It would be awesome if you could leave a rating. Either tap or click the stars in the recipe card or leave a comment below. Thanks!
Recipe Card
Marinated Grilled Chicken Caesar Salad
Ingredients:
For the ras el hanout (makes ~2 1/2 tablespoons):*
- 1 teaspoon cardamom seeds
- 1 teaspoon cumin seeds
- ½ 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
- 8 ounces boneless, skinless chicken breast (2 medium-sized 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
- 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 spice grinder or 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, 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.
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.
Leave a Reply