Grilled chicken caesar salad in a bowl next to a jar of caesar salad dressing.
5 from 1 vote

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!
Course Salad
Cuisine Mediterranean
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 6 people
Calories 320kcal
Author Longbourn Farm • Alli Kelley


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

  • Combine all of the salad dressing ingredients.
  • Blend until smooth with an immersion blender or in a food processor.
  • Season with salt and pepper.

For the Salad

  • Season chicken breast with salt and pepper.
  • Preheat your grill or grill pan on medium heat.
  • 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 then again once your flip it over.
  • Let chicken breast rest at least 5 minutes, I like mine to cool off completely before adding it to the salad.
  • Thinly slice chicken breast on the diagonal.
  • Roughly chop lettuce into bite sized pieces.
  • Toss chicken and lettuce with 1 cup parmesan and the shallot.
  • Pour 1/2-3/4 of dressing on salad and toss.
  • Taste and adjust amount. of dressing, if desired.


Calories: 320kcal | Carbohydrates: 2g | Protein: 12g | Fat: 29g | Saturated Fat: 6g | Cholesterol: 34mg | Sodium: 532mg | Potassium: 133mg | Sugar: 1g | Vitamin A: 580IU | Vitamin C: 2.4mg | Calcium: 252mg | Iron: 0.6mg