Name: Grilled Chicken Caesar Salad
Total time: 25 min
Yield: 4 servings
Cuisine: Italian-American
Ingredients: 4 medium chicken breast; 3 tbsp extra virgin olive oil; to taste pinch kosher salt; to taste pinch black pepper; 3 clove garlic; 4 whole anchovy fillet; 1 whole lemon; 1 tsp dijon mustard; 1 tsp worcestershire sauce; 0.5 cup parmesan cheese; 0.5 cup mayonnaise; 2 head romaine lettuce; 3 slice bread; 0.5 tsp garlic powder

← Recipes · Salad · Grilled Chicken Caesar Salad

520 cal42g protein18g carbs32g fat780mg sodium

Estimated, per serving — stays per-serving no matter how many you cook for.

From scratch25 min activeShortcut15 min active

Everyday 25nothing beyond the everyday cabinet

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Grilled Chicken Caesar Salad

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Salad25 minBeginner friendly

Serves−4+· written for 4 — change it and the ingredients follow

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Ingredients

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chicken breastpounded to even thickness4 medium

extra virgin olive oil3 tbsp

kosher saltto taste pinch

black pepperto taste pinch

garlicminced3 cloves

anchovy fillet4 whole

lemon1 whole

dijon mustard1 tsp

worcestershire sauce1 tsp

parmesan cheesegrated0.5 cups

mayonnaise0.5 cups

romaine lettucechopped2 heads

breadcubed for croutons3 slices

garlic powder0.5 tsp

Cook it to

Chicken165°F / 74°C

USDA minimum internal temperatures. Measure at the thickest part, away from bone.

Allergies at the table? The final check is always yours. Ingredients and "may contain" warnings vary by brand — read every label, every time.

Goes well with

Most sides finish faster than the main — start the quick ones last so everything lands hot.

Need a conversion?Cups to grams, Fahrenheit to fan — convert anything at BetterCalculator.

Steps

1Heat grill to medium-high. Pat chicken breasts dry and brush lightly with olive oil. Season both sides generously with salt and pepper.

2Grill chicken 6–7 minutes per side until internal temp reaches 165°F. Let rest 5 minutes, then slice into strips.

3While chicken cooks, prepare dressing: mash anchovy fillets and minced garlic together in a bowl. Whisk in mustard, worcestershire, juice of the lemon, mayonnaise, and half the parmesan. Season with salt and pepper to taste.

4Toss romaine in a large bowl with most of the dressing, reserving some to drizzle over plated salad.

5Toast bread cubes in a dry skillet over medium heat until golden and crispy, 3–4 minutes, stirring often. Toss with a pinch of garlic powder and salt.

6Divide dressed romaine among serving plates. Top each with sliced chicken, croutons, remaining parmesan, and a drizzle of extra dressing. Finish with a crack of black pepper and a lemon wedge on the side.