Ultimate Arteflame Grilled Chicken Caesar Salad with Charred Romaine

There is something truly transformative about taking a classic dish and introducing it to live fire. The Caesar salad, a staple on menus worldwide, reaches an entirely new level of depth and flavor when prepared on the Arteflame grill. This isn't just about tossing cold ingredients into a bowl; it is about utilizing the intense, consistent heat of the flat cooktop to sear the chicken to golden perfection while locking in vital juices. More importantly, we take the extra step of grilling the romaine hearts. This technique adds a subtle smokiness and a caramelized edge to the lettuce, offering a warm, crunchy contrast to the creamy dressing that you simply cannot replicate in a standard kitchen. Whether you are hosting a summer lunch or looking for a light yet satisfying dinner, this recipe combines fresh textures with the rustic charm of outdoor cooking.

Ingredients

For the Grilled Chicken

• 2 large boneless, skinless chicken breasts
• 3 tablespoons extra virgin olive oil
• 1 tablespoon fresh lemon juice
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and freshly ground black pepper to taste

For the Salad Base

• 2 heads of Romaine lettuce, halved lengthwise (keep the core intact to hold leaves together)
• 1 cup shaved Parmesan cheese
• 1 cup croutons (homemade or store-bought)
• Olive oil for brushing the lettuce

For the Creamy Caesar Dressing

• 1/2 cup high-quality mayonnaise
• 1/4 cup grated Parmesan cheese
• 2 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 2 cloves garlic, minced
• 1/4 cup extra virgin olive oil
• Salt and pepper to taste

Instructions

Step 1: Marinate the Chicken

1. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, salt, and pepper.
2. Place the chicken breasts in a resealable bag or a shallow dish and pour the marinade over them, ensuring they are well coated.
3. Refrigerate for at least 30 minutes, allowing the flavors to penetrate the meat. For best results, let it marinate for up to 2 hours.

Step 2: Prepare the Grill and Dressing

1. Fire up your Arteflame grill. Aim for a medium-high heat on the flat cooktop. You want the surface hot enough to sear without burning.
2. While the grill heats up, prepare the dressing. In a mixing bowl, whisk together the mayonnaise, grated Parmesan, lemon juice, Dijon mustard, Worcestershire sauce, and garlic.
3. Slowly drizzle in the olive oil while whisking constantly until the dressing is emulsified and creamy. Season with salt and pepper, then set aside in the refrigerator.

Step 3: Grill the Chicken

1. Apply a thin layer of oil to the flat cooktop surface of the Arteflame.
2. Place the marinated chicken breasts onto the hot griddle. Cook for about 5-6 minutes per side, depending on thickness, until a golden-brown crust forms and the internal temperature reaches 165°F (74°C).
3. Once cooked, remove the chicken from the grill and let it rest on a cutting board for at least 5 minutes. This ensures the juices redistribute throughout the meat.

Step 4: Char the Romaine

1. Brush the cut sides of the romaine hearts lightly with olive oil.
2. Place the romaine cut-side down on the flat cooktop for just 1 to 2 minutes. You want to achieve nice grill marks and a slight char without wilting the lettuce completely.
3. Remove the lettuce immediately once charred.

Step 5: Assemble and Serve

1. Slice the grilled chicken into strips or bite-sized chunks.
2. Place the grilled romaine hearts on a platter, cut-side up.
3. Drizzle generously with the creamy Caesar dressing.
4. Top with the sliced chicken, shaved Parmesan cheese, and croutons. Serve immediately while the chicken and lettuce are still warm.

Tips

Mastering the art of grilled salad requires a bit of timing and temperature control, which is where the Arteflame shines. The most critical tip for this recipe is to watch the romaine hearts closely. Lettuce is delicate; if you leave it on the heat too long, it will become soggy rather than crisp-tender. You are looking for a "flash sear"—high heat for a short time creates flavor without destroying texture. Additionally, always let your chicken rest before slicing. Cutting into it immediately allows the savory juices to run out onto the board, leaving you with dry meat. Finally, utilize the heat zones of your Arteflame. Cook the chicken closer to the center for higher heat, and sear the lettuce further out on the ring where the temperature is slightly more moderate to prevent burning the leaves before they caramelize.

• Use cold romaine hearts to ensure they stay crisp during grilling.
• Make the dressing a day ahead to let the garlic and anchovy flavors meld.
• Don't overcrowd the cooktop; give the chicken space to sear properly.

Variations

While the classic Caesar is timeless, the versatility of the Arteflame grill allows you to experiment with flavors that suit your palate or dietary needs. You can easily swap the protein or change the greens to create a completely new experience. If you aren't a fan of chicken, shrimp skewers or a salmon fillet grilled on the flat top make excellent substitutes that pair wonderfully with the creamy dressing. For a heartier, winter-friendly version, try using kale bunches instead of romaine; kale is tougher and holds up even better to the heat of the grill, getting delightfully crispy edges. If you want to add a smoky, savory depth, consider tossing some bacon strips on the griddle alongside the chicken and crumbling them over the final dish. Here are a few favorite twists to try:

• Southwest Caesar: Add grilled corn, black beans, and tortilla strips, replacing the croutons.
• Bacon & Blue: Add crispy crumbled bacon and swap Parmesan for blue cheese crumbles.
• Spicy Kick: Mix a teaspoon of chipotle paste into the dressing for a smoky heat.
• Vegetarian Power: Swap chicken for thick slices of grilled halloumi cheese or marinated tofu.
• The Surf & Turf: Add grilled shrimp alongside the chicken for a protein-packed meal.

Best pairings

A grilled salad with this much character deserves a beverage and side that complements its smoky and creamy profile without overpowering it. Because the dressing is rich and garlic-heavy, an acidic, crisp white wine cuts through the creaminess perfectly. A chilled Sauvignon Blanc or an unoaked Chardonnay are top-tier choices that highlight the char on the romaine. If you prefer beer, a light Pilsner or a citrusy IPA works wonders against the savory grilled chicken. As for food pairings, since this salad is substantial enough to be a main course, you don't need heavy sides. However, warm carbohydrates are always a welcome addition. Consider using the flat top grill to toast some garlic butter artisan bread or focaccia slices right next to your chicken. A light vegetable soup, like a roasted tomato basil soup, also serves as a lovely starter to this meal.

• Wine: Sauvignon Blanc, Pinot Grigio, or Dry Rosé.
• Beer: Mexican Lager with lime or a Session IPA.
• Sides: Grilled garlic bread, focaccia, or blistered cherry tomatoes.

Conclusion

The Arteflame Grilled Chicken Caesar Salad is more than just a quick lunch; it is a testament to how live-fire cooking can elevate simple ingredients into something extraordinary. By charring the lettuce and searing the chicken on the flat top, you introduce complex textures and smoky flavors that a traditional oven or stove simply cannot achieve. This recipe balances the cool crunch of fresh greens with the warmth of the grill, making it a year-round favorite for grilling enthusiasts. Whether you are a seasoned pitmaster or new to the Arteflame community, this dish is approachable, impressive, and undeniably delicious. Fire up your grill, gather your ingredients, and enjoy a restaurant-quality meal right in your own backyard. It’s fresh, it’s fast, and it’s full of flavor.