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Grilled Chicken Caesar Salad

Grilled Chicken Caesar Salad pairs smoky char-grilled chicken with crisp romaine tossed in a creamy, garlicky Caesar dressing. Finish with shaved Parmesan and crunchy croutons for a bold, umami-packed main-course salad.
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Prep Time 20 minutes
Cook Time 14 minutes
resting 5 minutes
Total Time 39 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 690
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 2 boneless skinless chicken breasts
  • 1 tbsp olive oil
  • 0.5 tsp garlic powder
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
For the Caesar Dressing
  • 0.5 cup mayonnaise
  • 2 tbsp grated Parmesan cheese
  • 1 tbsp lemon juice
  • 2 tsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 1 garlic clove small, minced
  • 2 tbsp olive oil
  • 0.5 tsp salt to taste
  • 0.25 tsp black pepper to taste
For the Salad
  • 2 romaine hearts large, chopped (about 8 cups)
  • 1 cup croutons
  • 0.33 cup shaved Parmesan cheese

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Season the chicken
  1. Rub the chicken breasts with olive oil, garlic powder, kosher salt, and black pepper until evenly coated, then set aside.
  2. Arrange the seasoned chicken so it can sit at room temperature while you prep the grill.
Make the Caesar dressing
  1. Whisk mayonnaise, grated Parmesan, lemon juice, Dijon mustard, Worcestershire sauce, and minced garlic until smooth.
  2. Slowly whisk in olive oil until the dressing looks creamy and fully combined, then season with salt and black pepper to taste.
Grill the chicken
  1. Preheat the grill to medium-high heat (about 400°F), then place the chicken on the grates.
  2. Grill for 6–7 minutes per side until deep grill marks form and the internal temperature reaches 165°F.
Rest and slice
  1. Let the chicken rest for 5 minutes, then slice into thick diagonal strips.
Toss and assemble
  1. Toss chopped romaine with about two-thirds of the Caesar dressing in a large bowl until evenly coated.
  2. Divide dressed romaine among plates, top with sliced grilled chicken, croutons, and shaved Parmesan, then drizzle the remaining dressing over the top.

Notes

For the best texture, toss romaine with dressing right before assembling so the greens stay crisp. Refrigerate leftovers in a sealed container for up to 3 days; freezing is not recommended. For a lower-fat option, use light mayonnaise and reduce the dressing by 1–2 tbsp while still seasoning to taste.