Grilled Chicken Caesar Salad (Printable Page)
# What You 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 herbs
05 -
½ teaspoon salt
06 -
¼ teaspoon black pepper
→ For the Salad
07 -
2 large heads romaine lettuce, washed and chopped
08 -
1 cup cherry tomatoes, halved (optional)
09 -
1 cup croutons
10 -
⅓ cup freshly grated Parmesan cheese
→ For the Caesar Dressing
11 -
⅓ cup mayonnaise
12 -
2 tablespoons freshly grated Parmesan cheese
13 -
1 tablespoon lemon juice
14 -
1 teaspoon Dijon mustard
15 -
1 teaspoon Worcestershire sauce
16 -
1 garlic clove, minced
17 -
¼ teaspoon salt
18 -
⅛ teaspoon black pepper
19 -
2 anchovy fillets, finely chopped (optional)
# How to Make It:
01 -
Preheat grill or grill pan to medium-high heat.
02 -
Pat chicken breasts dry. Rub with olive oil, garlic powder, Italian herbs, salt, and pepper.
03 -
Grill chicken for 6–7 minutes per side, or until cooked through and juices run clear. Remove from heat and let rest 5 minutes, then slice thinly.
04 -
In a small bowl, whisk together all dressing ingredients until smooth. Adjust seasoning to taste.
05 -
In a large salad bowl, combine chopped romaine, cherry tomatoes (if using), and half the croutons. Drizzle with half the Caesar dressing and toss gently to coat.
06 -
Arrange grilled chicken slices over the salad. Drizzle with remaining dressing, sprinkle with Parmesan, and top with remaining croutons.
07 -
Serve immediately.
# Helpful Tips:
01 -
For extra flavor, marinate the chicken for 30 minutes before grilling.
02 -
Substitute grilled shrimp or tofu for a different protein.
03 -
Use store-bought Caesar dressing for convenience, but homemade offers the freshest taste.
04 -
Omit anchovies for a milder flavor; add more lemon juice for extra tang.
05 -
Pair with a crisp Sauvignon Blanc or Pinot Grigio.