Chicken Caesar Salad with Grilled (Print)
Satisfying salad featuring juicy chicken, crisp romaine, and tangy dressing.
# What You Need:
→ Grilled Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon garlic powder
04 - 1/2 teaspoon salt
05 - 1/2 teaspoon freshly ground black pepper
→ Salad Components
06 - 2 large heads romaine lettuce, chopped
07 - 1 cup cherry tomatoes, halved
08 - 1/2 cup shaved or grated Parmesan cheese
09 - 1 1/2 cups croutons
→ Caesar Dressing
10 - 1/3 cup mayonnaise
11 - 2 tablespoons freshly grated Parmesan cheese
12 - 2 tablespoons lemon juice
13 - 1 tablespoon Dijon mustard
14 - 2 teaspoons Worcestershire sauce
15 - 2 anchovy fillets, finely minced
16 - 1 garlic clove, finely minced
17 - 1/4 teaspoon black pepper
18 - 1/4 cup olive oil
# How to Make:
01 - Preheat grill or grill pan to medium-high heat.
02 - Brush chicken breasts with olive oil and season both sides with garlic powder, salt, and pepper.
03 - Grill chicken for 6–7 minutes per side, or until cooked through and juices run clear. Remove from grill, let rest for 5 minutes, then slice thinly.
04 - In a small bowl, whisk together mayonnaise, Parmesan, lemon juice, Dijon mustard, Worcestershire sauce, anchovy, garlic, and black pepper. Slowly drizzle in olive oil while whisking until smooth and creamy.
05 - In a large salad bowl, toss the chopped romaine lettuce with half of the dressing. Add cherry tomatoes, half of the Parmesan, and croutons. Toss gently.
06 - Top salad with sliced grilled chicken and the remaining Parmesan. Drizzle with extra dressing as desired. Serve immediately.
# Expert Advice:
01 -
- The anchovy in the dressing is subtle but transforms everything from ordinary to genuinely crave-worthy.
- You can have it ready in under 35 minutes, yet it feels like you actually took time for yourself.
- Grilled chicken stays tender if you don't overcook it, and the warm protein on cold crisp lettuce is perfect balance.
02 -
- Overcooked chicken is the quickest way to ruin this salad, so the 6 to 7 minute rule per side matters; learn your grill's hot spots.
- That anchovy thing actually works because it dissolves into the dressing and becomes umami, not fishiness, so don't skip it the first time.
- Dress the lettuce at the last possible moment or it goes soggy, which is why you hold back half the dressing for plating.
03 -
- Make the dressing a few hours ahead and let it sit in the fridge; the flavors meld and it tastes even better.
- If you don't eat anchovy, Worcestershire sauce alone carries enough umami to keep the dressing interesting and complex.