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This Grilled Chicken Caesar Salad transforms a timeless favorite into a showstopper by pairing perfectly charred chicken with crisp greens and an irresistibly fresh, homemade Caesar dressing. Whether for lunch or dinner, it is my go-to whenever I want something hearty yet vibrant that feels just a tad bit special.
I tried this for the first time at a summer barbecue when I needed a crowd pleaser that was both filling and light. Now it is on repeat for quick dinners or no-fuss gatherings.
Ingredients
- Boneless skinless chicken breasts: for lean protein and easy grilling look for even thickness
- Olive oil: helps keep the chicken juicy and brings out the herbs rich flavor choose extra virgin for best taste
- Garlic powder: quick aromatic boost for the chicken make sure it is fresh for best impact
- Dried Italian herb blend: earthy savoriness to season the chicken check the blend for freshness
- Salt: enhances every element use flaky sea salt if available
- Ground black pepper: adds warmth and depth freshly cracked is ideal
- Romaine lettuce: classic Caesar crunch with mild bitterness opt for crisp firm heads
- Cherry tomatoes: optional but provide juicy pops of color and acidity pick firm ripe tomatoes
- Croutons: crunchy texture that holds up to the dressing can make homemade or use bakery-style
- Freshly grated Parmesan cheese: double use in dressing and topping choose Parmigiano Reggiano for best results
- Mayonnaise: creamy foundation for the homemade dressing use one with a clean flavor
- Freshly squeezed lemon juice: brings tangy brightness try Meyer lemon for a subtle twist
- Dijon mustard: gentle heat and body for the dressing look for smooth not grainy
- Worcestershire sauce: umami depth that sets Caesar apart use the original if possible
- Garlic clove: pungent bite that defines the dressing smashed to a paste for even mixing
- Anchovy fillets: optional briny punch that makes Caesar authentic choose oil-packed for smooth blending
Instructions
- Prepare the Grill:
- Preheat your outdoor grill or a stovetop grill pan to medium-high heat. You want the grates hot so the chicken gets those gorgeous marks and cooks evenly.
- Season the Chicken:
- Pat the chicken breasts completely dry with paper towels so the seasoning sticks. Rub all over with olive oil. Sprinkle both sides with garlic powder dried Italian herbs salt and black pepper so every bite is flavorful.
- Grill the Chicken:
- Place chicken on the grill and cook about six to seven minutes per side depending on thickness. Resist moving them too much so they sear deeply. When the juices run clear and a thermometer reads 74 degrees Celsius remove from heat. Let rest five minutes so juices redistribute before slicing into thin strips.
- Mix the Dressing:
- While the chicken rests combine mayonnaise Parmesan lemon juice Dijon Worcestershire minced garlic salt black pepper and anchovies in a small bowl. Whisk until completely smooth and taste for seasoning. The dressing should be tangy savory and creamy.
- Toss the Greens:
- In your largest mixing bowl gently toss chopped romaine lettuce cherry tomatoes if using and half the croutons with half of the Caesar dressing making sure each leaf is lightly coated and the croutons get a touch soft from the liquid.
- Assemble and Serve:
- Arrange the dressed salad on plates or a platter. Fan the grilled chicken slices across the top. Spoon over the rest of the dressing sprinkle with the remaining Parmesan and scatter the reserved crunchy croutons. Serve while the chicken is still warm for maximum appeal.
This salad always brings me back to dinners on the patio with my family each of us sneaking croutons straight from the bowl while the smoky scent of grilled chicken fills the air. Parmesan is my must-have ingredient for this salad because a generous snowy dusting just transforms the taste.
Storage Tips
If you anticipate leftovers keep the chicken lettuce and dressing separate. Store the chicken in a sealed container for up to three days and lettuce in a salad spinner to stay crisp. Always toss salad with dressing just before serving to prevent wilting.
Ingredient Substitutions
You can use turkey cutlets or shrimp for grilling in place of chicken. For a vegetarian version swap grilled tofu and try capers instead of anchovies for a salty bite. Greek yogurt can work instead of mayo for a lighter creamy base in the dressing.
Serving Suggestions
Serve the salad in big bowls as a complete meal or alongside grilled bread for extra crunch. It is great paired with roasted potatoes or a simple summer soup to round out supper. I also love it tucked into pita or wraps for a portable lunch.
Cultural and Historical Context
Caesar salad was created in the 1920s in Tijuana Mexico by Italian immigrant Caesar Cardini. It was originally made tableside with dramatic flair and anchovies were not in the first version. The grilled chicken addition is a modern upgrade perfect for making it a filling entree.
Seasonal Adaptations
Swap cherry tomatoes for roasted squash in fall. Add grilled asparagus or snap peas in spring. In summer try fresh corn kernels or mix in extra herbs like basil.
Success Stories
Friends always request this at picnics and even picky eaters come back for seconds. I have packed this for road trips countless times and the homemade dressing always sets it apart from store bought.
Freezer Meal Conversion
While lettuce salads do not freeze well you can cook and freeze the grilled chicken strips ahead. Thaw and reheat before tossing with fresh greens and dressing for super fast assembly.
This salad is pure comfort and guaranteed to impress. Grilled chicken Caesar is a classic you will want to make on repeat.
FAQs about Recipes
- → What herbs add flavor to the grilled chicken?
Italian herb blend and garlic powder provide savory notes, while salt and black pepper enhance the chicken's taste.
- → How do you know when the chicken is cooked through?
Chicken is done when juices run clear, or it reaches an internal temperature of 74°C (165°F).
- → What makes the Caesar dressing creamy?
Mayonnaise provides creaminess, complemented by grated Parmesan, lemon juice, and Dijon mustard for tanginess.
- → Are anchovies necessary in Caesar dressing?
Anchovies deliver traditional umami flavor, but they can be omitted for a milder taste without changing the consistency.
- → How can you serve this dish for extra crunch?
Top with additional croutons just before serving to maintain their crisp texture alongside the salad and chicken.