Grilled Chicken Caesar Salad (Printable Version)
Juicy grilled chicken tops crisp romaine, Parmesan, croutons, and zesty homemade Caesar dressing.
# What You'll Need:
→ For the Chicken
01 -
2 boneless, skinless chicken breasts
02 -
1 tablespoon olive oil
03 -
1 teaspoon garlic powder
04 -
1 teaspoon dried Italian herb blend
05 -
1/2 teaspoon salt
06 -
1/4 teaspoon ground black pepper
→ For the Salad
07 -
2 large heads romaine lettuce, chopped and washed
08 -
1 cup cherry tomatoes, halved (optional)
09 -
1 1/2 ounces croutons
10 -
1 1/4 ounces freshly grated Parmesan cheese
→ For the Caesar Dressing
11 -
1/3 cup mayonnaise
12 -
1/2 ounce freshly grated Parmesan cheese
13 -
1 tablespoon freshly squeezed lemon juice
14 -
1 teaspoon Dijon mustard
15 -
1 teaspoon Worcestershire sauce
16 -
1 garlic clove, minced
17 -
1/4 teaspoon salt
18 -
1/8 teaspoon ground black pepper
19 -
2 anchovy fillets, finely chopped (optional)
# Step-by-Step Guide:
01 -
Heat the grill or grill pan over medium-high heat to prepare for cooking the chicken.
02 -
Pat chicken breasts dry and rub evenly with olive oil, garlic powder, dried Italian herbs, salt, and black pepper.
03 -
Place chicken on preheated grill and cook for 6–7 minutes per side until center is thoroughly cooked and juices run clear. Remove from the grill and allow to rest for 5 minutes, then slice thinly across the grain.
04 -
In a small bowl, whisk together mayonnaise, Parmesan, lemon juice, Dijon mustard, Worcestershire sauce, minced garlic, salt, black pepper, and anchovies (if using) until smooth. Taste and adjust seasoning as needed.
05 -
In a large bowl, toss romaine lettuce, cherry tomatoes (if using), and half the croutons with half of the prepared Caesar dressing until evenly coated.
06 -
Arrange sliced grilled chicken over dressed salad. Drizzle with remaining dressing, sprinkle with Parmesan, and top with the reserved croutons. Serve immediately.
# Additional Notes:
01 -
For optimal flavor, allow the grilled chicken to rest before slicing to retain juiciness.