Grilled Chicken Caesar Salad
Crisp romaine lettuce tossed in a creamy, garlicky homemade Caesar dressing, topped with juicy grilled chicken breast, crunchy croutons, and shaved Parmesan. A classic American main-course salad that feels indulgent yet satisfying.
For 4 servings
- bake · ~10 min
Bake the croutons.
1.Preheat oven to 375°F (190°C).2.Toss bread cubes with 1 tablespoon olive oil and a pinch of salt on a baking sheet.3.Spread in a single layer and bake until golden and crisp (8-10 min).TIPDay-old bread works best — it's drier and crisps up beautifully. - prep · ~2 min
Prep the chicken.
1.Pat chicken breasts dry with paper towels.2.Rub with 2 teaspoons oil and season with a pinch of salt and pepper.TIPEven thickness ensures even cooking — pound to ¾-inch uniform thickness if needed. - grill · ~12 min
Grill the chicken.
1.Heat a grill pan or outdoor grill over medium-high heat.2.Grill chicken breasts until well-marked and cooked through (5-6 min per side), internal temp 165°F (74°C).3.Transfer to a cutting board and rest 5 minutes before slicing.TIPDon't move the chicken for the first 4 minutes — let the crust form. - mix · ~3 min
Whisk the Caesar dressing.
1.In a small bowl, whisk together egg yolks, minced garlic, lemon juice, dijon mustard, anchovy paste, and worcestershire sauce.2.Slowly drizzle in 2 tablespoons olive oil while whisking constantly until emulsified.3.Stir in ¼ cup grated Parmesan and a pinch of black pepper.TIPAll ingredients should be at room temperature for the smoothest emulsion. - assemble · ~2 min
Assemble the salad.
1.Place chopped romaine lettuce in a large mixing bowl.2.Pour dressing over lettuce and toss gently until every leaf is coated.3.Add croutons and toss once more.TIPToss gently — bruised lettuce wilts faster and looks soggy. - assemble · ~2 min
Plate and finish.
1.Divide dressed salad among four plates or one large platter.2.Slice rested chicken breast across the grain and arrange on top.3.Shave extra Parmesan over each serving with a vegetable peeler.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Pound chicken breasts to an even thickness for uniform cooking.
- 2Don't crowd the croutons on the baking sheet — they need space to crisp.
- 3Rest grilled chicken for 5 minutes before slicing to keep juices in.
- 4Use room-temperature egg yolks for a stable Caesar emulsion.
- 5Toast the sourdough cubes a day ahead and store airtight for extra crunch.
- 6Toss the dressed salad gently to avoid wilting the romaine.
- 7Serve immediately after assembling to keep croutons crisp.
Adapt it for your goals.
High-protein
Swap half the croutons for toasted chickpeas or add a sliced hard-boiled egg to each serving for extra protein.
low fatLow-fat
Replace the egg yolks with 2 tablespoons Greek yogurt and reduce olive oil to 1 tablespoon for a lighter dressing.
vegetarianVegetarian
Skip the chicken and anchovy paste; use 1 teaspoon capers (mashed) and a pinch of sea salt to keep the umami flavor.
gluten freeGluten-free
Substitute the sourdough croutons with roasted chickpeas or gluten-free bread cubes.
Why this is on our healthy list.
Lean Protein Source
Chicken breast provides high-quality, low-fat protein essential for muscle repair and satiety.
Rich in Vitamin K
Romaine lettuce is packed with vitamin K, which supports bone health and blood clotting.
Contains Omega-3s
Anchovies in the dressing offer small amounts of omega-3 fatty acids, beneficial for heart health.
Good Source of Calcium
Parmesan cheese contributes calcium for strong bones and teeth.
Low in Added Sugar
This savory salad has no added sugars, making it suitable for low-sugar diets.
Frequently asked questions
Yes, substitute 2 tablespoons of Greek yogurt or silken tofu for the egg yolks, plus a splash of milk if needed for consistency.
