caesar salad with grilled chicken

 

Prep Time: 20 minutes | Cook Time: 15 minutes

This Grilled Chicken Caesar Salad is my go-to for a satisfying yet relatively light lunch, especially during warmer months. It always feels a bit indulgent, like bringing a fancy cafe experience right into my kitchen. Sharing this simple, flavourful salad with friends always brings smiles.

Why Make caesar salad with grilled chicken?

Whipping up this Grilled Chicken Caesar Salad is easier than you think and delivers big on flavour and satisfaction. It’s a perfect balance of protein, greens, and creamy dressing, making it a complete meal. Plus, making your own dressing allows you to control the ingredients and taste, resulting in a fresher, more vibrant salad than most store-bought kits.

Key Benefits

• • Protein-Packed: Juicy grilled chicken provides a substantial source of lean protein, keeping you full and energized.
  • Classic Flavour: Enjoy the timeless, savoury taste of Caesar dressing paired perfectly with smoky grilled chicken.
  • Customizable: Easily adjust dressing ingredients, add extra veggies, or swap the protein to suit your preferences.
  • Restaurant Quality at Home: Impress yourself and others with a salad that rivals your favourite restaurant version.
  • Relatively Quick: From prep to plate in about 35 minutes, making it ideal for weeknight dinners or power lunches.

Welcome to a recipe that perfectly marries freshness and flavour: the classic Caesar Salad with Grilled Chicken. This isn’t just any salad; it’s a hearty, satisfying meal featuring tender grilled chicken breast atop crisp romaine lettuce, tossed in a creamy, homemade Caesar dressing, and finished with crunchy croutons and sharp Parmesan cheese. Whether you’re seeking a fulfilling lunch or a lighter dinner, this Caesar Salad with Grilled Chicken is guaranteed to hit the spot. Prepare to elevate your salad game with this simple yet elegant Caesar Salad with Grilled Chicken recipe.

Ingredients

• • For the Grilled Chicken::
  • Boneless, skinless chicken breasts: 2 large (about 1.5 lbs total) (Pounded to even thickness (about 3/4 inch))
  • Olive oil: 2 tbsp
  • Lemon juice: 1 tbsp
  • Garlic powder: 1 tsp
  • Salt: 1/2 tsp
  • Black pepper: 1/4 tsp
  • For the Caesar Dressing:: ((Yields approx. 1 cup))
  • Garlic clove: 1 large (Minced)
  • Anchovy paste: 1 tsp (Or 2 minced anchovy fillets (optional, but recommended for classic flavour))
  • Egg yolk: 1 large (Use pasteurized if concerned about raw eggs, or substitute with 1 tbsp mayonnaise)
  • Dijon mustard: 1 tbsp
  • Lemon juice: 2 tbsp (Freshly squeezed)
  • Worcestershire sauce: 1 tsp
  • Olive oil: 1/2 cup (Good quality extra virgin recommended)
  • Grated Parmesan cheese: 1/4 cup (Plus more for garnish)
  • Salt and Black pepper: To taste
  • For the Salad::
  • Romaine lettuce hearts: 2 large (Washed, dried, and chopped)
  • Croutons: 1 cup (Store-bought or homemade)
  • Shaved Parmesan cheese: 1/2 cup (For serving)

Instructions

Prepare and Marinate Chicken

Pat the chicken breasts dry. If they are thick, pound them to an even 3/4-inch thickness for consistent cooking. In a bowl or ziplock bag, combine 2 tbsp olive oil, 1 tbsp lemon juice, garlic powder, salt, and pepper. Add the chicken breasts and turn to coat well. Let marinate for at least 15 minutes at room temperature (or longer in the fridge).

Pro Tip: Pounding the chicken ensures it cooks evenly and stays juicy. Don’t marinate for more than 2 hours, as the lemon juice can start to affect the texture.

Make the Caesar Dressing

In a medium bowl, whisk together the minced garlic, anchovy paste (if using), egg yolk, Dijon mustard, 2 tbsp lemon juice, and Worcestershire sauce until smooth. Slowly drizzle in the 1/2 cup olive oil while whisking constantly until the dressing emulsifies and thickens. Stir in the 1/4 cup grated Parmesan cheese. Season with salt and pepper to taste.

Pro Tip: For a shortcut, you can blend all dressing ingredients except the oil in a blender or food processor, then slowly stream in the oil while the machine is running.

Grill the Chicken

Preheat your grill (outdoor or indoor grill pan) to medium-high heat (around 400-450°F / 200-230°C). Clean and lightly oil the grill grates. Remove chicken from marinade, letting excess drip off. Grill the chicken for 5-7 minutes per side, or until cooked through and grill marks appear. The internal temperature should reach 165°F (74°C) in the thickest part.

Pro Tip: Avoid moving the chicken too much while grilling to get nice grill marks. Let the chicken rest for 5-10 minutes before slicing to keep it juicy.

Assemble the Salad

While the chicken rests, place the chopped romaine lettuce in a large salad bowl. Add about half of the Caesar dressing and toss gently to coat the leaves evenly. Add more dressing as needed, until desired coating is achieved. Add the croutons and half of the shaved Parmesan cheese, and toss again lightly.

Pro Tip: Dress the salad just before serving to prevent the lettuce from becoming soggy. Start with less dressing and add more if needed.

Serve

Slice the rested grilled chicken against the grain. Divide the dressed salad among serving plates or bowls. Top each salad with sliced grilled chicken and garnish with the remaining shaved Parmesan cheese and a crack of fresh black pepper.

Pro Tip: For a beautiful presentation, arrange the chicken slices nicely over the top of the salad rather than mixing them in.

Temperature & Timing Guide

Grill Temperature

Preheat your grill to medium-high heat.

• • Target range: 400-450°F (200-230°C)

Chicken Internal Temperature

Ensure chicken is cooked through for safety and juiciness.

• • Minimum safe internal temperature: 165°F (74°C)
  • Measure in the thickest part of the breast using an instant-read thermometer.

Variation Ideas

Spicy Caesar

Add a pinch of red pepper flakes or a dash of hot sauce to the dressing for a kick.

Swap the Protein

Use grilled shrimp, salmon, or even crispy chickpeas instead of chicken.

Add Veggies

Mix in some cherry tomatoes, sliced avocado, or red onion for extra flavour and nutrients.

Kale Caesar

Substitute some or all of the romaine with chopped kale (massage it with a little dressing first to soften).

Lighter Dressing

Replace half of the olive oil with Greek yogurt or use a lighter mayonnaise base instead of egg yolk.

Tips for Perfect Results

• • Use Fresh Ingredients: Fresh lemon juice, good quality Parmesan, and crisp romaine make a noticeable difference.
  • Don’t Overdress: Start with less dressing than you think you need; you can always add more.
  • Rest the Chicken: Allowing the grilled chicken to rest before slicing is crucial for keeping it moist and tender.
  • Homemade Croutons: If you have time, make your own croutons from stale bread for superior texture and flavour.
  • Chill the Bowl: For an extra crisp salad, chill your salad bowl in the refrigerator before tossing.

Leftovers & Reheating

Store leftover components separately for best results. Keep the grilled chicken in an airtight container in the refrigerator for up to 3 days. Store undressed romaine lettuce and dressing separately. Reheat chicken gently in the microwave, oven, or stovetop until warmed through. Assemble the salad just before serving; dressed salad does not store well and will become soggy.

Serving Suggestions

• • Crusty Bread: Serve with garlic bread or a slice of crusty sourdough to soak up any extra dressing.
  • Soup Pairing: Pair with a light soup like tomato basil or minestrone for a complete meal.
  • As a Wrap: Stuff the salad components into a large tortilla or pita bread for a Caesar wrap.

Nutrition Information

Nutritional information is an estimate only and may vary based on ingredients used, portions, and preparation methods.

• • Calories: 580 kcal
  • Protein: 45g
  • Fat: 38g
  • Saturated Fat: 9g
  • Carbohydrates: 15g
  • Fiber: 3g
  • Sodium: 850mg

Frequently Asked Questions

Q: Can I use store-bought Caesar dressing?

A: Absolutely! If you’re short on time or prefer not to make your own, use your favorite store-bought Caesar dressing. Look for high-quality options, often found in the refrigerated section.

Q: What can I substitute for anchovy paste?

A: If you don’t like anchovies or can’t find paste, you can omit it. Add a little extra Worcestershire sauce or a tiny bit of miso paste for umami depth, though the classic Caesar flavour comes from anchovy.

Q: Can I make this salad ahead of time?

A: You can prep components ahead: grill the chicken, make the dressing, and wash/chop the lettuce. Store them separately in the fridge. Assemble the salad just before serving to prevent sogginess.

Q: Is Grilled Chicken Caesar Salad healthy?

A: It can be part of a healthy diet! It’s high in protein. To make it healthier, use less dressing, opt for whole-wheat croutons (or skip them), and load up on lettuce. The dressing is high in fat, so portion control is key.

Q: How do I make this gluten-free?

A: It’s easy! Ensure your Worcestershire sauce is gluten-free (some brands contain malt vinegar) and use gluten-free croutons or omit them entirely.

Q: Can I use chicken thighs instead of breasts?

A: Yes, grilled chicken thighs work wonderfully! They are often juicier but may require slightly longer cooking time. Adjust grilling time accordingly, ensuring they reach 165°F (74°C).

Ready to Grill Up This Classic?

Now you have everything you need to create an amazing Grilled Chicken Caesar Salad right in your own kitchen. It’s a versatile dish perfect for any occasion. Enjoy the process and the delicious results!

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