If there’s one salad that never lets me down, it’s this Grilled Chicken Caesar Salad. It’s smoky, crisp, creamy, salty, and just downright satisfying. Perfect for a quick lunch or a fancier dinner party starter—I’ve used this recipe to win over many picky eaters (including my own kiddos!). Grab your tongs, fire up the grill, and let’s Caesar like we mean it.
Why You’ll Love This Recipe
I first whipped this up for a summer girls’ night in—we had rosé, laughter, and this salad that disappeared in seconds. Ever since, it’s been a go-to for impressing guests and sneaking greens into weeknight dinners.
- Grilled chicken adds smoky richness and keeps it satisfying
- Crunchy homemade croutons (worth it, promise!)
- Creamy Caesar dressing with a zesty kick
- Perfect balance of healthy and indulgent
Ingredients Breakdown
Essentials
- 2 boneless skinless chicken breasts
- 1 large head of romaine lettuce, chopped
- 1 cup croutons (homemade or store-bought)
- 1/3 cup shaved Parmesan cheese
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1/2 cup Caesar dressing (store-bought or homemade)
Pro Tips
- Marinate the chicken in olive oil, lemon juice, and garlic for 30 minutes beforehand for extra flavor
- Use a vegetable peeler to get beautiful Parmesan shavings
- Grill some lemon halves with the chicken and squeeze them over at the end—it’s divine!
Step-by-Step Instructions
- Preheat your grill to medium-high heat and lightly oil the grates.
- Pat chicken dry, season with salt and pepper, and brush with olive oil.
- Grill chicken for 5–6 minutes per side, or until internal temperature reaches 165°F. Let rest 5 minutes, then slice.
- While chicken cooks, chop the romaine and arrange it in a large bowl or platter.
- Add croutons and shaved Parmesan over the lettuce.
- Top the salad with warm grilled chicken slices.
- Drizzle Caesar dressing generously over the top (or serve on the side).
- Garnish with extra cheese or cracked pepper if desired. Serve immediately.
Chef’s Tips and Tricks
- Don’t overcook the chicken—dry chicken is a Caesar salad’s worst enemy!
- Make your own croutons by tossing cubed sourdough in olive oil and baking at 375°F for 10–12 minutes
- Toss romaine with dressing just before serving to keep it crisp
Recipe Variations and Serving Suggestions
- Swap chicken for grilled shrimp or steak for a surf or turf twist
- Add cherry tomatoes or avocado for a little extra color and creaminess
- Serve in a wrap or pita for a Caesar-on-the-go lunch
- Hosting? Serve on a platter and let everyone build their own
FAQs
Can I use store-bought dressing?
Absolutely! Just pick a high-quality one from the refrigerated section—those often have the best flavor. Or, if you have a few extra minutes, whip up a homemade Caesar dressing for next-level deliciousness.
Can I make this ahead of time?
You can grill the chicken and prep all the salad components a day ahead—just store everything separately and wait to toss them together until just before serving.
What if I don’t have a grill?
No worries! You can cook the chicken in a grill pan or sear it on the stovetop. Even the oven works—just bake at 400°F for about 20 minutes.
Recipe Card
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Ingredients:
- 2 boneless skinless chicken breasts
- 1 head romaine lettuce, chopped
- 1 cup croutons
- 1/3 cup shaved Parmesan cheese
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1/2 cup Caesar dressing
Instructions:
- Preheat grill to medium-high and oil the grates.
- Season chicken with salt, pepper, and olive oil; grill 5–6 minutes per side until done.
- Chop lettuce, place in bowl with croutons and Parmesan.
- Slice grilled chicken and place on salad.
- Drizzle Caesar dressing and serve immediately.
Nutrition: 425 calories per serving
Did you try this Grilled Chicken Caesar Salad? I’d love to hear what you thought! Leave a comment below, share your twist on Instagram and tag me @thekitchensaid—I LIVE for your gorgeous salad snaps!
