Grilled Chicken Caesar Salad

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Juicy chicken, charred romaine lettuce, and crunchy grilled croutons make this grilled chicken caesar salad a must for the summer season.

Chances are if you visit me for a meal during grilling season, especially on a weeknight, I’m going to be feeding you a grilled chicken caesar salad at some point. When I say that it’s a staple, I mean that it’s up there with these breaded chicken breasts that we eat far more than someone that has a cooking blog should.

But then, there’s a reason we have our favorites. They’re damn good.

I have been obsessed with grilling lately, especially since temperatures are finally starting to match my summer mindset. And this recipe is important.

Why important you ask?

Well, because for one it’s a crowd pleaser

…the dressing and marinade can be made in advance

…the recipe can be doubled, tripled or fifty-tupled

…and lastly (but certainly not least) it has GRILLED BREAD

And oh how I love grilled bread.

There’s just something about bread that’s been brushed with olive oil, lightly seasoned and grilled until golden (or even a little charred) that just makes everything okay. The grill has magic powers that the toaster does not possess and anytime I put it on the table it gets snatched up faster than my family disappears when it’s time to do the dishes.

And did I also mentioned grilled lettuce??

This salad can be served as a composed salad, which makes for a pretty presentation, or it can be chopped up and tossed together for easy shoveling.

I like to cut the grilled bread into crispy, crunchy croutons to serve alongside or sprinkled over the top. But no matter how you present it, I guarantee that this salad will be making an appearance on your table more than once this this season. And sorry in advance that you’ll never look at your poor morning toast the same.

Happy grilling!

Let’s make Grilled Chicken Caesar Salad

1. Combine all the ingredients for the marinade and whisk together. 
2. Add the chicken to the marinade and turn to coat. Refrigerate for at least 2 hours or overnight.
3. Whisk together all the ingredients for the dressing except for the olive oil.
4. Slowly whisk in the olive oil until emulsified.

5. Grill the chicken until browned and booked through, about 3 mins per side.
6. Split the heads of romaine and drizzle with olive oil and sprinkle with salt and pepper.
7. Grill until slightly charred.
8. Grill the bread until golden brown.

Tips for Success

• Two hours is fine to marinate the chicken, but it’s even better overnight.
• Thin cut or slightly pounded chicken breasts are ideal for quick grilling.
• Be sure to let the chicken rest, covered, for at least 5 minutes before slicing to preserve the juices.
• Keep an eye on the bread and romaine lettuce as you grill. They can burn in a blink!
• A mini prep or food processor are ideal for keeping dressings emulsified. No food processor? Simply add the oil into the other ingredients in a  slow, steady stream while vigorously whisking.
• Serve this as a composed salad on a big board for a pretty presentation, or chop it up and mix it together for easy easy eating!

More Grilled Favorites

• Carne Asada Tacos
• Grilled Corn and Peach Salad
• Lemon Herb Grilled Cauliflower Steaks
• Grilled Peach Salad with Honey Vinaigrette 
• Flank Steak Pinwheels
• Grilled Apple Crisp

2 from 1 vote

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Grilled Chicken Caesar Salad

Prep Time

20 mins

Cook Time

20 mins

Marinating Time

2 hrs

Total Time

40 mins

 

Juicy chicken, charred romaine lettuce, and crunchy grilled croutons make this grilled chicken caesar salad a must for the summer season.

Course: Salad

Cuisine: American

Keyword: caesar salad, grilled chicken caesae salad

Servings: 6 Servings

Calories: 749 kcal

Author: Cathy Roma | What Should I Make For...

Ingredients

Marinated Chicken

• ¼ cup white wine vinegar
• 1 tsp lemon zest, grated
• 1 Tbsp parsley, chopped
• 2 garlic cloves smashed
• 1 tsp kosher salt
• ½ tsp freshly ground black pepper
• ½ cup extra virgin olive oil
• 2 lbs boneless, skinless chicken breasts, pounded thin

Caesar Dressing

• 1 Tbsp Dijon mustard
• 2 Tbsp parmesan cheese, grated
• 2 Tbsp white wine vinegar
• 1 tsp lemon zest, grated
• 1 Tbsp lemon juice
• 2 tsp anchovy paste
• ½ tsp kosher salt
• ¼ tsp freshly ground black pepper
• ½ cup extra virgin olive oil

Grilled Chicken Caesar Salad

• marinated chicken
• 3 heads of Romaine lettuce, ends trimmed, but core left intact
• 1/3 cup extra virgin olive oil, divided
• 1 baguette, sliced on the bias
• 1/4 cup parmesan cheese, shredded or grated

Instructions

Marinated Chicken

1. Whisk together all the ingredients for the marinade and add the chicken, turning several times to coat. Place chicken in refrigerator to marinate at least two hours to overnight.

2. After the chicken has marinated, preheat the grill to med/high heat. Let the chicken sit at room temperature in the marinade while the grill preheats and whisk together the dressing.

Caesar Dressing

1. Whisk all ingredients except olive oil together in a small bowl, and then add the oil in a steady stream while continually whisking. Alternatively the dressing can be blended in a food processor or mini prep. Set aside.

Make the Salad

1. Remove the chicken from the marinade and shake off excess. Grill the chicken about 3 minutes per side, our until cooked through. Remove to a plate and let chicken rest for a few minutes before slicing.

2. Spilt the lettuce heads in half and brush with olive oil and season with salt and pepper.
3. Grill Romaine for about 3 mins per side until softened and slightly charred.

4. Brush the baguette slices with olive oil and season with salt and pepper. Grill the bread for about 1-2 minutes per side and then cut into cubes.

Assemble the Salad

1. Place one half head of lettuce on a plate, place some grilled chicken slices and croutons alongside, sprinkle with parmesan over the top and drizzle with dressing. Alternatively, you can chop up the lettuce and chicken, toss with dressing, and sprinkle with croutons and parmesan shavings.

Recipe Notes

• Two hours is fine to marinate the chicken, but it's even better overnight.
• Thin cut or slightly pounded chicken breasts are ideal for quick grilling.
• Be sure to let the chicken rest, covered, for at least 5 minutes before slicing to preserve the juices.
• Keep an eye on the bread and romaine lettuce as you grill. They can burn in a blink!
• A mini prep or food processor are ideal for keeping dressings emulsified. No food processor? Simply add the oil into the other ingredients in a  slow, steady stream while vigorously whisking.
• Serve this as a composed salad on a big board for a pretty presentation, or chop it up and mix it together for easy easy eating!

Nutrition Facts

Grilled Chicken Caesar Salad

Amount Per Serving

Calories 749 Calories from Fat 495

% Daily Value*

Fat 55g85%

Saturated Fat 8g50%

Cholesterol 103mg34%

Sodium 1207mg52%

Potassium 650mg19%

Carbohydrates 22g7%

Fiber 1g4%

Protein 39g78%

Vitamin A 1370IU27%

Vitamin C 5.4mg7%

Calcium 116mg12%

Iron 2.4mg13%

* Percent Daily Values are based on a 2000 calorie diet.

Update Notes: This post was originally published in April 2016 but was republished with tips and step by step photos in May 2019.