Grilled Chicken Caesar Salad is bursting with fresh, vibrant flavors that make every bite truly delicious. The crispy homemade croutons and rich, creamy dressing take it over the top, creating a perfect balance of texture and taste. Serve with Classic Minestrone Soup for the perfect meal!
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🥬 The Ingredients
Using fresh ingredients elevates the taste of this classic salad, delivering vibrant flavors and crisp textures that make it truly irresistible.
🍞 How To Make Grilled Chicken and Homemade Croutons
- Step 1: In a medium bowl, whisk together the chicken marinade ingredients.
- Step 2: Season the chicken with salt and pepper, then place it in a baggie with the marinade and chill for at least 1 hour.
- Step 3: Whisk together the oil, garlic, and oregano, and pour over the cubed bread, tossing to coat.
- Step 4: Bake until browned, stirring halfway through, about 15 to 20 minutes.
- Step 5: Toss grated Parmesan and chopped parsley.
- Step 6: Season the chicken with salt and pepper and then grill it until the internal temperature reaches 165°F.
Expert Tip
We recommend boneless, skinless chicken breasts for this salad. If they are extra large, then consider pounding the cutlet between two pieces of plastic (or wax paper). Boneless, skinless chicken thighs are a wonderful option, too.
🍶 How To Make Classic Caesar Salad Dressing
- Step 1: Finely chop the anchovy fillets with garlic in a blender or food processor.
- Step 2: Add the egg yolks and process (or blend) for 2 minutes.
- Step 3: Add the vinegar and lemon juice and pulse for another 30 seconds.
- Step 4: Slowly pour the oil through the tube with the motor running.
- Step 5: Add the cheese, parsley, and oregano and pulse for another 10 seconds.
- Step 6: Transfer to a jar with a lid and chill for at least 2 hours or up to 24 hours.
👩🏼🍳 How To Make Grilled Chicken Caesar Salad
- Step 1: Cut the lettuce, rinse it, and then pat it dry with paper towels.
- Step 2: Put in a colander and chill in the fridge until cold, usually 1 to 2 hours.
- Step 3: Place lettuce in a large bowl with the croutons, grated cheese, and 1 cup of dressing.
- Step 4: Toss well with serving spoons (or your clean hands).
- Step 5: Slice chicken into strips.
- Step 6: Top with chicken and sprinkle on more cheese. Serve at once.
Expert Tip
This recipe is made with raw eggs. It is important to note that consuming raw (or undercooked) eggs is potentially dangerous for anyone who is immunosuppressed. You can substitute top-notch mayonnaise for the egg yolks if needed.
🙋🏽♂️Frequently Asked Questions
What type of chicken is best for grilled chicken Caesar salad?
Boneless, skinless chicken breasts or thighs work best because they grill evenly and stay juicy, adding great flavor to the salad.
Do anchovies make the Caesar dressing taste too strong or fishy?
Anchovies add a subtle umami depth to Caesar dressing without making it taste overly fishy, and if you’re sensitive to the flavor, you can use a smaller amount or substitute with Worcestershire sauce for a milder taste.
How far in advance can I prepare the components of the grilled chicken Caesar salad?
You can grill the chicken and make the dressing up to 1-2 days in advance and store them separately in the refrigerator; homemade croutons can be made several days ahead and kept in an airtight container to maintain their crispness. The lettuce can chill in the fridge for several hours before serving.
Ready to make the best entrée salad in town? Go for it!
And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
Grilled Chicken Caesar Salad
A fresh and flavorful grilled chicken Caesar salad with tender grilled chicken, crisp romaine, crunchy homemade croutons, and creamy Caesar dressing—perfect for a healthy and satisfying meal.
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Servings: 4
Calories: 765kcal
Video
Equipment
- Food processor
- Grill Gas, charcoal, or electric
- Large salad bowl
Ingredients
For the Chicken
- 1 lemon 2 tablespoon of juice
- 1 tablespoon red wine vinegar
- 2 cloves garlic minced
- ⅓ cup olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 2 6 oz chicken breasts boneless, skinless
For the Dressing
- 6 anchovy fillets packed in oil
- 3 cloves garlic minced
- 2 egg yolks
- ¼ cup red wine vinegar
- ½ lemon about 1 tbsp
- 1 cup olive oil
- ½ cup grated Parmesan
- 1 tablespoon Italian parsley chopped
- ½ teaspoon dried oregano
- Kosher salt and black pepper
For the Croutons
- 3 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 5 Italian bread slices ¾-inch thickness
- Kosher salt
- 2 tablespoon grated Parmesan
- 1 tablespoon Italian parsley chopped
For the Salad
- 1 large head of romaine lettuce Cut off the base, and cut about 1 inch of the top outer green parts.
- salt and black pepper freshly ground
- 2 tablespoon grated Parmesan cheese plus extra for garnish
Instructions
Marinate the Chicken
- Place the marinade ingredients (except salt and pepper) in a small bowl and whisk to combine.1 lemon, 1 tablespoon red wine vinegar, 2 cloves garlic, ⅓ cup olive oil, 1 teaspoon dried oregano, 1 teaspoon dried basil
- Place the chicken in a large plastic baggie (or baking dish) and pour the marinade over it. Chill in the fridge for at least 1 hour, or up to 24 hours.2 6 oz chicken breasts
Make the Dressing
- In a food processor (or blender), purée the anchovy fillet with the garlic until finely chopped and blended. Scrape down the sides with a rubber spatula and pulse a few more times.6 anchovy fillets, 3 cloves garlic
- Add the eggs and process the mixture for about 2 minutes, stopping to scrape down the sides a couple of times. Turn off the motor and add the vinegar and lemon juice. Pulse for another 30 seconds.2 egg yolks, ¼ cup red wine vinegar, ½ lemon
- With the motor running, add the olive oil in a slow, steady stream until it is incorporated.1 cup olive oil
- Add the cheese, parsley, and oregano and pulse the mixture for another 10 seconds. Season with a pinch of salt and pepper.½ cup grated Parmesan, 1 tablespoon Italian parsley, ½ teaspoon dried oregano, Kosher salt and black pepper
- Transfer the dressing to a jar (or container) with a lid and refrigerate for at least 1 to 2 hours, or overnight. The dressing will thicken as it chills.
Make the Croutons
- Preheat oven to 375°F.
- In a small bowl, whisk together the olive oil, garlic powder, and oregano.3 tablespoon olive oil, 1 teaspoon garlic powder, 1 teaspoon dried oregano
- Trim the crusts from the bread slices and then cut into 1 to 2-inch cubes. Place the cubed bread into a large bowl and pour the seasoned oil over it, tossing to coat.5 Italian bread slices
- Spread the bread cubes on a baking sheet and bake them for 15 to 20 minutes, stirring at least once, until they are crispy and lightly browned.
- Season the croutons with a healthy pinch of salt. Transfer them to a bowl and toss them with the grated Parmesan cheese (2 tbsp) and chopped parsley (1 to 2 tbsp). Set aside.Kosher salt, 2 tablespoon grated Parmesan, 1 tablespoon Italian parsley
Prepare the Lettuce
- Using your fingers or a sharp knife, cut the lettuce into bite-sized pieces. Place the lettuce into a colander and rinse under cool water. Pat dry with paper towels (or with a salad spinner).1 large head of romaine lettuce
- Transfer the lettuce back into the colander and chill in the fridge for at least 1 hour (or overnight).
Grill the Chicken and Assemble the Salad
- Heat your grill to medium-high heat.
- Remove the chicken from the marinade and liberally sprinkle the cutlets with salt and pepper. Grill over direct heat, flipping occasionally, until an internal temperature of 165°F is reached.salt and black pepper
- Slice the chicken into thin strips.
- Place the lettuce into a large bowl. Add the croutons and 2 tablespoon grated Parmesan cheese. Spoon 1 cup of the dressing over the salad and toss to coat. Reserve the remaining dressing for passing at the table.2 tablespoon grated Parmesan cheese
- If desired, transfer the salad to a large platter and top it with the sliced chicken and additional grated Parmesan cheese. (or simply leave in the bowl and top with chicken and grated cheese). Serve at once!
Notes
NOTE: Watch the video near the top of the recipe for visual guidance.
The dressing and croutons can be made 1 to 2 days in advance. The dressing needs to be chilled for at least 1 to 2 hours before serving (it will thicken as it chills).
The chicken can be served warm (right off the grill) or at room temperature. You can also bake the chicken for 30 to 40 minutes, or until the internal temperature reaches 165°F.
Extra dressing will keep in the fridge for up to 1 week.
This recipe calls for raw egg yolks (which is traditional). You can substitute top-notch mayonnaise for the egg yolks, if needed. People with compromised immune systems, elderly people, and infants should avoid raw eggs.
Nutrition
Calories: 765kcal | Carbohydrates: 8g | Protein: 9g | Fat: 36g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Cholesterol: 116mg | Sodium: 324mg | Potassium: 172mg | Fiber: 1g | Sugar: 1g | Vitamin A: 464IU | Vitamin C: 25mg | Calcium: 203mg | Iron: 2mg
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