Charred chicken meets creamy garlic dressing
Grilled Chicken Caesar Salad
Prep Time
20 min
Cook Time
12 min
Total Time
32 min
Servings
4
4 salads
Difficulty
Easy
Cost
Moderate
$$
Grilled Chicken Caesar Salad
Charred chicken meets creamy garlic dressing
★4.2(13)
Smoky grilled chicken over crisp romaine with a rich homemade Caesar dressing, shaved Parmesan, and crunchy croutons. The ultimate protein-packed salad.
20m
Prep Time
12m
Cook Time
32m
Total Time
4
Servings
Easy
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
A Caesar salad with perfectly grilled chicken is proof that salads can be genuinely satisfying meals, not just obligatory rabbit food. The contrast of the warm, smoky chicken against the cold, crisp lettuce and creamy dressing is what makes this combination timeless.
The real game-changer here is making the dressing from scratch. It takes five minutes and the difference between homemade Caesar and the bottled stuff is night and day. Rich, garlicky, tangy, and anchovy-savory — once you make it, you will never go back.
Ingredients
- 4 boneless skinless chicken breasts
- 3 hearts of romaine lettuce, chopped
- 1 cup croutons
- 1/2 cup shaved Parmesan cheese
- 1 egg yolk
- 2 anchovy fillets (or 1 tsp anchovy paste)
- 2 cloves garlic
- 1/3 cup olive oil
- 2 tbsp lemon juice
- 1 tsp Dijon mustard
Instructions
- 1
Make the dressing: blend egg yolk, anchovies, garlic, lemon juice, Dijon, and a pinch of salt in a food processor. Slowly drizzle in olive oil while blending until emulsified. Adjust salt and pepper.
- 2
Season chicken breasts with olive oil, salt, pepper, and a pinch of garlic powder. Let sit at room temperature for 10 minutes.
- 3
Preheat grill to medium-high. Grill chicken for 5-6 minutes per side until internal temp reaches 165°F. Let rest 5 minutes, then slice.
- 4
Toss chopped romaine with half the dressing in a large bowl. Add more dressing to taste.
- 5
Divide dressed romaine among plates. Top with sliced grilled chicken, croutons, and shaved Parmesan.
- 6
Crack fresh black pepper over the top and serve with lemon wedges.
Serving Suggestions
Ways to Serve This Dish
Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Serve with classic coleslaw and cornbread on the side
Substitutions
AnchoviesWorcestershire sauce
Use 1 tsp for umami without the anchovy flavor, though purists would argue it is essential.
Romaine lettuceKale
Massaged kale makes a heartier Caesar that holds up well for meal prep.
CroutonsRoasted chickpeas
For a gluten-free, high-fiber crunchy topping.
Tips & Storage
Pro Tips
If raw egg yolk concerns you, use pasteurized eggs or substitute 2 tbsp mayonnaise.
Do not overdress the salad — add dressing gradually and toss until each leaf is lightly coated.
Make croutons from day-old bread: cube, toss with olive oil and garlic, bake at 375°F for 10 minutes.
Grilling the romaine halves briefly adds a smoky char that takes this salad to another level.
Storage
Store grilled chicken and dressing separately for up to 3 days. Assemble salads fresh.
Reheating
Chicken can be served cold over the salad or gently warmed in a skillet. Never reheat the salad itself.
Nutrition Facts
Per serving (1 large salad) · 4 servings
Calories420
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein42g
Carbohydrates12g
Fat24g
Fiber3g
Sugar2g
Sodium680mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I skip the anchovies?
- You can, but you will miss the umami depth. Try 1 tsp Worcestershire sauce as a substitute.
- Is the raw egg safe?
- Use pasteurized eggs to eliminate any risk, or substitute with 2 tablespoons of good-quality mayo.
- How do I make this low-carb?
- Skip the croutons and it is naturally low-carb. The dressing has minimal carbs.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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