Salad doesn't usually get the backyard treatment, but it should. Romaine hearts charred directly over open flame pick up a smoky bitterness that plays perfectly against a creamy homemade Caesar dressing. Add grilled chicken tenderloins off the warming rack, big croutons, shaved Parmesan, and cracked pepper, and this stops being a side dish — it's the whole meal. Toasted garlic bread on the side just seals the deal.
We ran everything on the Laredo at once — chicken up top on the warming rack while the romaine hearts and garlic bread hit direct heat on the lower grate. The dressing is a simplified homemade mayo-based Caesar, so there's no raw egg or anchovy paste to track down. Chop, toss, plate, done.
🔧 Equipment Used
🔥 Pit Boss Laredo 1000 (direct grill + warming rack)
🌡️ Instant-Read Thermometer
🥣 Small Bowl (dressing)
🧀 Cheese Grater or Shaver
Instructions
1
Make the Dressing
Whisk together the mayonnaise, minced garlic, lemon juice, Parmesan, Worcestershire sauce, salt, and pepper in a small bowl. Add water a teaspoon at a time if you want a thinner, more pourable consistency. Set aside in the fridge until ready to serve.
2
Prep the Romaine and Chicken
Brush the cut sides of the halved romaine hearts with olive oil and season with salt and pepper. Season the chicken tenderloins generously with your dry rub and a drizzle of olive oil.
3
Butter the Bread
Mix the softened butter with minced garlic and spread onto the sliced baguette. Set aside to toast on the grill later.
4
Fire Up the Laredo
Preheat the Pit Boss Laredo for direct grilling on the lower grate over medium-high heat, with the top warming rack heated as well.
5
Grill the Chicken and Romaine Together
Place the chicken tenderloins on the top warming rack. At the same time, place the romaine hearts cut-side down directly on the lower grate over open flame. Char the romaine for 2–3 minutes until charred but still crisp at the core — don't walk away, it goes fast. Cook the chicken until it reaches 165°F internal, about 10–12 minutes total depending on thickness.
6
Toast the Garlic Bread
In the last few minutes, place the buttered baguette slices on the grate, butter-side down, and toast for 1–2 minutes until golden and lightly charred at the edges.
7
Chop and Toss
Pull the romaine and chicken off the grill. Roughly chop the charred romaine and add it to a large bowl. Slice the chicken. Toss the romaine with the Caesar dressing until well coated.
8
Plate and Serve
Top the dressed romaine with sliced grilled chicken, croutons, shaved Parmesan, and a generous crack of black pepper. Serve with the toasted garlic bread alongside.
🔥 Pitstop Tip
Don't overcrowd the romaine on the grate and don't flip it — you want direct, undisturbed contact with the flame for a hard char on the cut side while the inner leaves stay crisp and cool. If it starts to wilt all the way through, it's been on too long. Pull it while the core still has some bite.
