Chicken Caesar Salad Grilled Chicken (Printable Version)
Juicy grilled chicken breast over crisp romaine with croutons and tangy dressing.
# What You’ll Need:
→ Grilled Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon garlic powder
04 - 1/2 teaspoon salt
05 - 1/2 teaspoon freshly ground black pepper
→ Salad Components
06 - 2 large heads romaine lettuce, chopped
07 - 1 cup cherry tomatoes, halved
08 - 1/2 cup shaved or grated Parmesan cheese
09 - 1 1/2 cups croutons
→ Caesar Dressing
10 - 1/3 cup mayonnaise
11 - 2 tablespoons freshly grated Parmesan cheese
12 - 2 tablespoons lemon juice
13 - 1 tablespoon Dijon mustard
14 - 2 teaspoons Worcestershire sauce
15 - 2 anchovy fillets, finely minced
16 - 1 garlic clove, finely minced
17 - 1/4 teaspoon black pepper
18 - 1/4 cup olive oil
# Directions:
01 - Preheat your grill or grill pan to medium-high heat.
02 - Brush chicken breasts with olive oil and season both sides with garlic powder, salt, and pepper.
03 - Grill chicken for 6–7 minutes per side, or until cooked through and juices run clear. Remove from grill, let rest 5 minutes, then slice thinly.
04 - In a small bowl, whisk together mayonnaise, Parmesan, lemon juice, Dijon mustard, Worcestershire sauce, anchovy, garlic, and black pepper. Slowly drizzle in olive oil while whisking until smooth and creamy.
05 - In a large salad bowl, toss the chopped romaine lettuce with half of the dressing. Add cherry tomatoes, half of the Parmesan, and croutons. Toss gently.
06 - Top salad with sliced grilled chicken and the remaining Parmesan. Drizzle with extra dressing as desired. Serve immediately.
# Top Tips:
01 -
- It tastes restaurant-quality but takes less than forty minutes from start to finish.
- The Caesar dressing is homemade and so much better than bottled versions, with this subtle umami depth from the anchovies that makes people ask for your recipe.
- You can prep the dressing and chop the lettuce ahead of time, then just grill the chicken when hunger hits.
02 -
- The chicken needs to rest after cooking so the juices redistribute and it stays moist when you slice it. I learned this by cutting into it too early and losing all the good moisture to the cutting board.
- Anchovy paste works fine if whole fillets make you nervous, but don't skip it entirely. It's the reason this dressing tastes like Caesar dressing and not just creamy dressing on lettuce.
03 -
- Pound the chicken breasts to even thickness before seasoning, so they cook evenly without any dry spots.
- A squeeze of fresh lemon juice right over the hot grilled chicken before plating adds brightness that echoes in every bite.