Grilled Chicken Caesar Salad
Juicy grilled chicken marinated in a savory soy, garlic, and lemon mixture, served over crisp romaine with croutons, shredded Parmesan, and a bold homemade Caesar dressing. A complete, restaurant-quality dinner salad ready in 45 minutes.
Ingredients
- 1/4 cup soy sauce or tamari or coconut aminos
- 2 tablespoons extra virgin olive oil or avocado oil
- 2 teaspoons garlic minced
- 2 teaspoons Worcestershire sauce
- 1 teaspoon fresh lemon juice
- 1 teaspoon lemon zest
- Pinch of kosher salt and ground black pepper
- 4 boneless skinless chicken breasts
- Caesar Dressing:
- 1/2 cup mayonnaise
- 1/4 cup grated Parmesan cheese
- 1 tablespoon fresh lemon juice
- 1/2 tablespoon red wine vinegar
- 3 teaspoons Dijon mustard
- 2 teaspoons garlic minced
- 2 teaspoons anchovy paste
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 4 to 6 cups romaine lettuce roughly chopped
- 2 cups croutons
- 1 cup shredded Parmesan cheese
Instructions
- Whisk together the soy sauce, olive oil, garlic, Worcestershire, lemon juice, lemon zest, salt, and pepper. Pour over the chicken breasts and marinate for 15 to 30 minutes.
- Combine all dressing ingredients in a bowl or mason jar and whisk or shake until smooth and creamy. Set aside.
- Preheat grill to medium heat (approximately 400 degrees Fahrenheit). Grease grates well. Grill chicken over direct heat for 4 to 5 minutes per side. Move to indirect heat and cook an additional 5 to 10 minutes until the internal temperature reaches 160 degrees Fahrenheit.
- Remove chicken from the grill and rest for 5 minutes. Internal temperature will rise to 165 degrees Fahrenheit. Cut into large bite-sized pieces.
- Divide chopped romaine, croutons, and shredded Parmesan evenly among 4 large bowls. Top with sliced chicken.
- Drizzle Caesar dressing over each salad and serve immediately.
Notes
Marinate chicken for at least 15 minutes for the most flavorful result.
Always use a meat thermometer — pull the chicken at 160 degrees and rest to 165 degrees.
Let the chicken rest for 5 minutes before slicing to retain the juices.
Caesar dressing can be made up to 5 days ahead and stored in the refrigerator in a sealed jar.
Dress the salad right before serving to keep the romaine crisp.
For gluten-free, use tamari instead of soy sauce and gluten-free croutons.
Chicken can be cooked in a cast iron skillet over medium-high heat if a grill is not available.
Always use a meat thermometer — pull the chicken at 160 degrees and rest to 165 degrees.
Let the chicken rest for 5 minutes before slicing to retain the juices.
Caesar dressing can be made up to 5 days ahead and stored in the refrigerator in a sealed jar.
Dress the salad right before serving to keep the romaine crisp.
For gluten-free, use tamari instead of soy sauce and gluten-free croutons.
Chicken can be cooked in a cast iron skillet over medium-high heat if a grill is not available.