Easy Grilled Chicken Caesar Salad With Homemade Dressing Recipe

I’m excited to share my Grilled Chicken Caesar Salad, with chargrilled chicken, homemade croutons, shaved parmesan and a light no-anchovy dressing ready in just 30 minutes.

I never thought a weeknight could feel this fancy until I tossed chargrilled chicken over torn romaine hearts. I always use boneless skinless chicken breasts because they grill up fast and stay juicy, which makes my version a proper Healthy Chicken Caesar Salad.

People expect fancy but this is quick, messy, and totally real, you’ll get that smoky hit and fresh crunch every bite. Salad lovers will get it, it’s the kind of dinner I reach for when I want something simple that still feels like a win.

I mess up sometimes, but this one always saves dinner, and my guests never complain.

Ingredients

• Chicken: Lean protein, builds muscle, mild flavor, soaks up marinades, keeps salad filling
• Romaine: Crunchy greens, high in fiber and vitamin A, light bitter-sweet flavor, refreshing
• Croutons (day-old bread): Carbs for energy, give toasty crunch and a little chew, can be salty
• Parmesan: Sharp, salty cheese, gives umami and calcium, punchy finish to every bite
• Lemon juice: Bright acidic tang, adds zing and cuts richness, good source vitamin C
• Olive oil: Healthy monounsaturated fats, smooth mouthfeel, helps dressing blend, mild peppery note
• Mayonnaise: Creamy base, mostly fat for richness, holds flavors together, use sparingly

Ingredient Quantities

• 1 to 1.5 lb boneless skinless chicken breasts (about 2 large)
• 1 tbsp olive oil (for chicken)
• 1/2 tsp kosher salt (for chicken)
• 1/4 tsp freshly ground black pepper (for chicken)
• 1/2 tsp garlic powder or 1 small garlic clove, minced (for chicken)
• 2 heads romaine hearts (about 8 cups chopped)
• 4 cups day old bread, cut into 1 inch cubes (about 6 oz) for croutons
• 2 tbsp olive oil (for croutons)
• 1/4 tsp kosher salt plus a pinch black pepper (for croutons)
• 1/2 cup mayonnaise (base for dressing)
• 3 tbsp freshly grated Parmesan cheese (for dressing)
• 2 tbsp fresh lemon juice (about 1 lemon)
• 1 tsp Dijon mustard (for dressing)
• 1 small garlic clove, grated or minced (for dressing)
• 2 tbsp extra virgin olive oil (to loosen dressing)
• 1/2 cup shaved or thinly sliced Parmesan, for serving
• Freshly ground black pepper, to finish

How to Make this

1. Prep the chicken and romaine: trim fat from 1 to
1.5 lb boneless skinless chicken breasts and, if they are uneven, press them to about half inch thick with the flat side of a meat mallet or heavy pan. Rub with 1 tbsp olive oil, 1/2 tsp kosher salt, 1/4 tsp freshly ground black pepper and 1/2 tsp garlic powder or 1 small minced garlic clove. Chop 2 heads romaine hearts into bite size pieces and spin or pat very dry.

2. Make the croutons: toss 4 cups day old bread cut into 1 inch cubes with 2 tbsp olive oil, 1/4 tsp kosher salt and a pinch of black pepper. Heat a large skillet over medium and cook the cubes, tossing often, until golden and crisp about 8 minutes. Or roast on a sheet at 400 F for 8 to 10 minutes, turning once. Set aside.

3. Heat your grill or grill pan to medium high and brush or oil the grates lightly so the chicken wont stick.

4. Grill the chicken 4 to 6 minutes per side depending on thickness until juices run clear and an instant read thermometer reads 165 F. Dont overcook it, you want juicy slices. Transfer to a cutting board and let rest 5 minutes then slice thin against the grain.

5. Make the dressing: in a bowl whisk 1/2 cup mayonnaise, 3 tbsp freshly grated Parmesan, 2 tbsp fresh lemon juice, 1 tsp Dijon mustard and 1 small grated or minced garlic clove. Slowly whisk in 2 tbsp extra virgin olive oil to loosen the dressing. Taste and add freshly ground black pepper and a little salt only if needed since the cheese is salty.

6. If the dressing is too thick add a teaspoon or two of water or more lemon juice to reach a creamy pourable consistency.

7. Toss the chopped romaine with enough dressing to coat, reserve some for anyone who wants extra. Add the homemade croutons and toss gently so the lettuce stays crisp.

8. Plate the salad, top with sliced grilled chicken and scatter 1/2 cup shaved or thinly sliced Parmesan over everything.

9. Finish with a crack of freshly ground black pepper to taste and serve immediately while the chicken is warm and croutons are crunchy.

10. Quick tips: use two fresh garlic cloves if you skipped garlic powder earlier, double check chicken thickness so cooking time is right, and you can shortcut with store bought croutons or pre shredded Parmesan if you are in a rush.

Equipment Needed

1. Cutting board, roomy enough for chicken and romaine
2. Chef’s knife for trimming, slicing and cubing bread
3. Meat mallet or heavy pan for flattening chicken
4. Large skillet or sheet pan for toasting croutons
5. Grill or grill pan plus tongs for cooking the chicken
6. Instant read thermometer to check chicken doneness
7. Salad spinner or clean kitchen towels to dry romaine
8. Mixing bowl and whisk or fork for the dressing
9. Measuring spoons and measuring cups

FAQ

Easy Grilled Chicken Caesar Salad With Homemade Dressing Recipe Substitutions and Variations

• Chicken breasts: Try boneless skinless chicken thighs for a juicier result, or use firm tofu pressed and grilled if you want a vegetarian option. Thighs need a little more time on the grill, tofu grills fast so watch it.
• Day old bread croutons: Swap with store bought croutons, pita chips, or cut up ciabatta or sourdough and toast them in a pan with olive oil. Any sturdy bread works, just toast till golden.
• Mayonnaise (dressing): Replace with plain Greek yogurt cup for cup to cut fat and add tang, or use half mayo half yogurt if you want richer flavor. Greek yogurt holds up well and still makes it creamy.
• Freshly grated Parmesan: Use Pecorino Romano for a saltier sharper kick, Asiago for a milder nutty note, or nutritional yeast if you need a dairy free option.

Pro Tips

– Salt the chicken ahead of time, not just right before you grill. Even a 20 to 30 minute dry-salt or a quick soak in a light brine makes the meat juicier and seasons it all the way through.

– Pull the chicken a hair early, tent and let it rest. If the thermometer reads about 160 F when you take it off the heat, carryover will finish it to safe temp while keeping it tender, so you wont end up with dry slices.

– Make the dressing silky by grating the garlic and lemon zest on a microplane, and add the oil drop by drop while you whisk. If you want deeper savory notes, stir in a small dab of anchovy paste or a splash of Worcestershire, it changes the whole thing.

– Give your croutons extra crunch and flavor by tossing them with a little grated cheese or garlic while theyre still hot, then cool completely. You can make them a day ahead and re-crisp in a hot oven for 3 to 5 minutes before serving.

– Keep the lettuce bone dry and dress at the last minute, reserve extra dressing on the side. Toss gently, add croutons last, and plate with the warm chicken so the heat wakes up the dressing but doesnt wilt the romaine.