Grilled Chicken Caesar Salad Recipe

American-Italian · Main course · 27 min total

A smoky twist on the classic Caesar salad, featuring juicy grilled chicken, crunchy croutons, and a tangy homemade dressing.

Ingredients

• 2 boneless, skinless chicken breasts (about 6 oz each)
• 1 tablespoon olive oil
• Salt and black pepper to taste
• 1 large head romaine lettuce, chopped (about 6 cups)
• 1/2 cup freshly grated Parmesan cheese
• 1 cup croutons
• For the dressing:
• 1/2 cup mayonnaise
• 2 tablespoons lemon juice
• 1 tablespoon Dijon mustard
• 2 anchovy fillets, minced (or 1 teaspoon anchovy paste)
• 1 small garlic clove, minced
• 1/4 cup freshly grated Parmesan cheese
• 2 tablespoons water (to thin)

Instructions

1. Preheat grill to medium-high heat (about 400°F).
2. Season chicken breasts with olive oil, salt, and pepper. Grill for 5-7 minutes per side, or until internal temperature reaches 165°F. Let rest 5 minutes, then slice into strips.
3. In a small bowl, whisk together mayonnaise, lemon juice, Dijon mustard, anchovies, garlic, and 1/4 cup Parmesan. Add water gradually until desired consistency. Season with salt and pepper.
4. In a large bowl, combine chopped romaine, remaining 1/2 cup Parmesan, and croutons. Add dressing and toss to coat.
5. Top salad with sliced grilled chicken. Serve immediately.

Tips

• For extra flavor, marinate chicken in lemon juice, olive oil, and garlic for 30 minutes before grilling.
• To make croutons, toss cubed bread with olive oil and garlic powder, then bake at 375°F for 10 minutes.
• Leftover salad (without dressing) can be stored in the fridge for up to 1 day.

More about Grilled Chicken Caesar Salad →