Grilled Chicken Caesar Salad
This Grilled Chicken Caesar Salad recipe makes an incredible summer dinner.
Servings: 4 servings
Calories: 630kcal
Equipment
Ingredients
- 1 pound chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
Caesar Dressing
- 1 clove garlic finely minced or grated
- ¼ teaspoon anchovy paste
- ¼ teaspoon Dijon mustard
- ¼ teaspoon Worcestershire sauce
- 1 teaspoon lemon juice freshly squeezed
- ⅓ cup mayonnaise
- 3 tablespoons olive oil
- 1 tablespoon finely grated Parmesan cheese
- ⅛ teaspoon black pepper or more/less, to your taste
- ⅛ teaspoon salt or more/less, to your taste
Salad and Toppings
- 8 cups romaine lettuce
- 5 ounces croutons
- ½ cup shaved Parmesan cheese
- cracked black pepper to your taste
Instructions
Prepare the Chicken Breasts
- Put ½ pound chicken breasts inside a Ziploc bag or between two sheets of parchment paper. Gently pound the chicken using a meat tenderizer or heavy rolling pin until it's even in thickness. Repeat for the other ½ pound chicken breasts. Place the chicken in a gallon size Ziploc bag, or a shallow glass or ceramic dish and set it aside.
- Whisk together the marinade ingredients (2 tablespoons olive oil, 1 teaspoon salt, ½ teaspoon black pepper, and ½ teaspoon garlic powder). Pour the marinade over the chicken, turning to coat. Marinate at room temperature for 30-60 minutes, or in the refrigerator for up to 12 hours
- Turn your grill to medium heat and let it preheat. Add the chicken breasts to the grill, cooking for about 6 minutes on each side. When the internal temperature of the chicken reaches 165℉, remove chicken from the grill and let it rest for 5-10 minutes before slicing.
Make the Dressing
- In a medium bowl, whisk together 1 clove garlic (minced), ¼ teaspoon anchovy paste, ¼ teaspoon Dijon mustard, ¼ teaspoon Worcestershire sauce, 1 teaspoon lemon juice, and ⅓ cup mayonnaise until smooth.
- While whisking constantly, slowly drizzle in 3 tablespoons olive oil until the dressing thickens, emulsifies, and becomes creamy.
- Whisk in the 1 tablespoon finely grated Parmesan cheese and ⅛ teaspoon black pepper. Taste and adjust with additional lemon juice or ⅛ teaspoon salt if desired.
- Use immediately or refrigerate for 20–30 minutes to let the flavors meld.
Assemble the Salad
- Divide 8 cups romaine lettuce, 5 ounces croutons, and ½ cup shaved Parmesan cheese among four large bowls. Top each salad with 4 ounces chicken and cracked black pepper. Serve and enjoy!
Notes
The Caesar salad dressing ingredients shown are enough to lightly dress 4 chicken Caesar salads. If you like a lot of dressing, make my homemade Caesar salad dressing recipe, which yields 1.5 cups of dressing.
Nutrition
Serving: 1 salad | Calories: 630kcal | Carbohydrates: 31g | Protein: 35g | Fat: 41g | Saturated Fat: 8g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 19g | Trans Fat: 0.05g | Cholesterol: 90mg | Sodium: 1404mg | Potassium: 732mg | Fiber: 4g | Sugar: 1g | Vitamin A: 8345IU | Vitamin C: 6mg | Calcium: 229mg | Iron: 3mg
