Grilled Chicken Caesar Salad – Fresh, Crunchy & Protein-Packed
Enjoy a healthy and flavorful meal with this Grilled Chicken Caesar Salad. Tender grilled chicken sits atop crisp romaine lettuce, crunchy croutons, and shaved Parmesan, all tossed in a creamy Caesar dressing. Perfect for lunch, dinner, or meal prep, this salad is quick, satisfying, and loaded with protein!
Equipment
- Grill or grill pan
- Tongs
- Meat thermometer
- Chef’s knife + cutting board
- Mixing bowls
- Whisk or blender (for dressing)
- Serving plates or large salad bowl
Ingredients
For the Salad:
- 4 boneless, skinless chicken breasts or thighs
- 1–2 heads romaine lettuce, chopped
- 1 cup croutons (store-bought or homemade)
- ¼ cup shaved Parmesan cheese
- Optional: cherry tomatoes, bacon bits, avocado slices
For the Dressing (homemade):
- ½ cup mayonnaise or Greek yogurt
- ¼ cup grated Parmesan
- 2–3 cloves garlic, minced
- 1–2 anchovy fillets or 1 tsp anchovy paste (optional)
- 2 tsp Dijon mustard
- 2 tbsp lemon juice
- 2–3 tbsp olive oil
- Salt & freshly ground black pepper, to taste
- Optional: sriracha or chili flakes for spicy variation
For the Marinade (optional):
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp garlic powder
- ½ tsp paprika
- Salt & pepper to taste
Instructions
Marinate Chicken (optional):
- Combine olive oil, lemon juice, garlic powder, paprika, salt, and pepper.
- Coat chicken and let marinate 30 minutes or overnight.
Grill Chicken:
- Preheat grill or grill pan to medium-high heat.
- Cook chicken 6–8 minutes per side, until internal temperature reaches 165°F.
- Let rest 5 minutes, then slice thinly.
Prepare Dressing:
- In a bowl, whisk together mayonnaise/Greek yogurt, Parmesan, garlic, anchovy (optional), Dijon mustard, lemon juice, and olive oil.
- Season with salt, pepper, and optional chili for heat. Adjust consistency with a bit of water if too thick.
Assemble Salad:
- Chop and wash romaine lettuce.
- Place lettuce in a large bowl or individual plates.
- Top with sliced grilled chicken, croutons, and shaved Parmesan.
- Drizzle dressing over salad and toss gently just before serving.
- Optional: garnish with cherry tomatoes, bacon bits, or avocado.
Serve:
- Enjoy immediately for maximum freshness and crunch.
Notes
- Make Ahead: Grill chicken and store separately; keep lettuce, croutons, and dressing apart until serving.
- Variations: Add avocado, boiled eggs, shrimp, or spicy sriracha dressing.
- Storage: Chicken in airtight container up to 3 days; dressing refrigerated up to 1 week; lettuce best fresh.
- Tips: Use freshly grated Parmesan for better flavor. Toss salad gently to avoid bruising leaves. Squeeze lemon juice over salad before serving for extra brightness.