Chicken Caesar Salad with Grilled

There's something about the sizzle of chicken hitting a hot grill that makes me pause whatever I'm doing. Years ago, a friend showed up with just lettuce and dressing ingredients, and I threw chicken on the grill to make it a real meal. That impromptu salad became the thing people still ask me to bring to gatherings.

I made this for a summer lunch once and watched my brother go back for thirds while barely saying a word. That quiet satisfaction, when someone just keeps eating without comment, told me everything about whether a salad works or not.

Ingredients

• Chicken breasts: Two large boneless, skinless pieces that you'll season boldly and not apologize for it.
• Olive oil: A tablespoon for brushing the chicken, plus another quarter cup whisked into the dressing for silkiness.
• Garlic powder, salt, and pepper: The simplest seasoning trio that lets the grill marks and chicken flavor shine.
• Romaine lettuce: Two large heads chopped into bite-sized pieces; it should still have some structure, not be limp.
• Cherry tomatoes: Optional but I include them because they burst with sweetness against the tangy dressing.
• Parmesan cheese: Half a cup shaved or grated, divided between the salad and reserved for garnish.
• Croutons: A cup and a half for crunch; homemade ones taste better but store-bought saves time.
• Mayonnaise: The base of a proper Caesar, creamy and rich, a third of a cup.
• Lemon juice: Two tablespoons of brightness that cuts through the richness.
• Dijon mustard: A tablespoon that adds a gentle tang and helps emulsify the dressing.
• Worcestershire sauce: Two teaspoons of savory depth that you'll taste in every spoonful.
• Anchovy fillets or paste: Two fillets minced fine, or a teaspoon of paste; this is what people ask about first.
• Garlic clove: One, minced small, for aromatic punch in the dressing.
• Black pepper: A quarter teaspoon to finish.

Instructions

Get your grill ready:

Heat a grill or grill pan to medium-high heat. You want it hot enough that when you hold your hand above it, you can only count to two before pulling away.

Season the chicken:

Brush both sides of the chicken breasts with olive oil, then sprinkle garlic powder, salt, and pepper generously on each side. Let them sit for a minute so the seasoning sticks.

Grill the chicken:

Place chicken on the grill and cook for 6 to 7 minutes without moving it, until you see dark grill marks. Flip once and cook the other side for another 6 to 7 minutes until the juices run clear when pierced. This part is easy to get anxious about, but trust the time.

Rest and slice:

Remove chicken to a plate and let it rest for 5 minutes, which is when the carryover cooking happens and the juices redistribute. Slice thinly against the grain so each piece is tender.

Make the dressing:

In a small bowl, whisk together mayonnaise, Parmesan, lemon juice, Dijon mustard, Worcestershire sauce, minced anchovy, minced garlic, and black pepper. Start whisking, then slowly drizzle in the olive oil while you whisk, watching it turn creamy and smooth.

Assemble the salad:

In a large bowl, toss the chopped romaine with half the dressing, then add cherry tomatoes if using them, half the Parmesan, and the croutons. Toss gently so you don't crush everything.

Top and serve:

Arrange the sliced grilled chicken on top, scatter the remaining Parmesan over it, and drizzle with extra dressing to taste. Serve right away while everything still has its texture.

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Someone once told me that Caesar salad is proof that simple ingredients in the right proportions become something greater than themselves. I think about that every time I make it.

The Dressing Matters Most

The Caesar dressing is where all the flavor lives, and getting it right changes everything. The anchovy isn't a bold flavor here; it's an invisible hand that deepens the whole thing, the way a pinch of salt does for a dessert. When you whisk in the olive oil slowly, the mayo and lemon and mustard all come together into something silkier than the sum of those parts.

Grilled Chicken Done Right

Boneless, skinless chicken breast can be dry if you're not careful, but it doesn't have to be. Brushing it with oil before seasoning keeps moisture in, and those 6 to 7 minutes per side on a hot grill create a crust that locks everything in. The resting time is small but crucial; your chicken will finish cooking from residual heat while the juices settle, so you don't cut into a puddle.

Variations and Add-Ins

This salad is sturdy enough to welcome additions without falling apart. Hard-boiled eggs add richness and protein, crispy bacon brings smoke and salt, and either one makes it feel more like a complete meal than a side dish. Some people use Greek yogurt in the dressing to lighten it, which works beautifully if you reduce the oil slightly and accept that it'll taste a touch different but still delicious.

• Try crispy pancetta or prosciutto for a different savory note than bacon.
• A poached egg on top instead of chopped chicken transforms this into brunch.
• Fresh Pecorino Romano instead of Parmesan gives a sharper, more assertive flavor.

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This salad has fed friends and family at every season and every mood, quiet and loud alike. It's one of those recipes that never gets old because it never tries to be anything other than what it is.

Recipe Questions & Answers

→ How do I grill the chicken?

Season the breasts with oil, garlic powder, salt, and pepper. Grill over medium-high heat for 6–7 minutes per side until cooked through.

→ Can I make the dressing ahead of time?

Yes, whisk the ingredients together and store in an airtight container in the refrigerator for up to a week.

→ What can I substitute for anchovies?

You can omit them for a milder flavor, though they provide traditional umami. Try a dash of Worcestershire sauce or fish sauce instead.

→ Is this meal gluten-free?

Traditional croutons contain gluten, but you can use gluten-free bread or omit them to make this dish safe for a gluten-free diet.

→ How should I store leftovers?

Keep the components separate. Store the sliced chicken and dressed salad in airtight containers in the fridge for up to two days.