Grilled Chicken Caesar Salad

Grilled Chicken Caesar Salad

I am a caesar salad fanatic. I love it! Lately I have been trying to be better about eating lunch, and  making it reasonably healthy. And by reasonable healthy I mean like I don’t eat a slice of cake for lunch. Or 14 cookies. I’m not saying that’s ever happened before…Anyways, this grilled chicken caesar salad is the result of that goal! It is the perfect light lunch to get you through the day. I like to grill the chicken earlier in the week when I’m making another meal and then tossing the whole thing together is a cinch!

Grilled chicken caesar salad is the perfect light lunch or dinner. Homemade caesar salad dressing is easy to make and so delicious. You can make it, try it!

Caesar salad is also one of Andy’s favorites salads {I think because there is only one vegetable in the salad, ha!} so learning how to make homemade caesar salad dressing was a must. I have been making this dressing since shortly after we were married and after tweaking the original a bit, I finally landed on a version I like.

Grilled Chicken Caesar Salad

Word of warning: this salad dressing has an anchovy in it. Don’t be scared! Don’t run away! Come back!

This recipe only calls for one, so I just freeze any leftovers I have in a zip-top bag. Anchovies are actually one of the best kept kitchen secrets. They add a salty, savory edge to a lot of dressings and pasta dishes and you won’t even know it’s there! I promise. You really think Andy would eat this if he could taste or see the anchovy? Not a chance. If Andy eats it, your kids will eat it.

HA. But for reals.

Grilled Chicken Caesar Salad

Don’t let homemade caesar salad dressing intimidate you anymore! It’s super easy. You will need an immersion blender or food processor to make it.

One of my most affordable and useful kitchen tools is my immersion blender. Seriously, if you don’t have one order one on Amazon right this second. Your life will be so much easier!

Now, since this is grilled chicken caesar salad, we need to talk about grilling! Obviously an outdoor grill is always a great option. I got one of these reversible stovetop grill/griddle pans for Christmas and I have been loving it!

Although if you have one, make sure you turn your vent hood on high right when you start using it, it does smoke quite a bit.

Grilled Chicken Caesar Salad

If you are looking to achieve those classic grill marks, here is the secret: Set the chicken breast on the grill and DON’T TOUCH IT for about 5 minutes. If you’re like me, it’s tempting to check on the chicken and but it every 3 seconds.

But if you want those grill marks, make sure the grill is on medium heat and leave it alone. Besides, checking it every 3 seconds does nothing. Actually it slows down the cooking process. This is why I have to make multiple things at once, so I can distract myself while other things cook. Pretty much I am an impatient person.

Let me know if you try this grilled chicken caesar salad and what you think!

Serves 2-4

Grilled Chicken Caesar Salad

Grilled chicken caesar salad is the perfect light lunch or dinner. Homemade caesar salad dressing is easy to make and so delicious. You can make it, try it!

20 minPrep Time

20 minTotal Time

Save RecipeSave Recipe


    For the Dressing
  • 1/4 cup olive oil
  • 2 garlic cloves
  • 1/2 cup mayonnaise
  • 1/4 cup parmesan cheese
  • 1 anchovy fillet, rinsed
  • 1 tablespoon lemon juice
  • 1 tablespoon white vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon dijon mustard
  • Salt and pepper, to taste
  • For the Salad
  • Salt and pepper
  • 1 chicken breast
  • 1 head romaine lettuce, chopped
  • 1 shallot, sliced thin
  • 1 cup parmesan cheese


    For the Dressing
  1. Combine all of the salad dressing ingredients.
  2. Blend until smooth with an immersion blender or in a food processor.
  3. Season with salt and pepper.
  4. For the Salad
  5. Season chicken breast with salt and pepper.
  6. Preheat your grill or grill pan on medium heat.
  7. Grill chicken until cooked through, about 5 minutes per side. The internal temperature should register 160. To achieve blackened grill marks, do not move the chicken breast once you lay it on the grill and than again once your flip it over.
  8. Let chicken breast rest at least 5 minutes, I like mine to cool off completely before adding it to the salad.
  9. Thinly slice chicken breast on the diagonal.
  10. Roughly chop lettuce into bite sized pieces.
  11. Toss chicken and lettuce with 1 cup parmesan and the shallot.
  12. Pour 1/2-3/4 of dressing on salad and toss.
  13. Taste and adjust amount. of dressing, if desired.
329 cal
18 g
6 g
32 g

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