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Grilled chicken Caesar salad is my answer whenever I need a meal that feels special but comes together fast enough for a busy weeknight. Fresh romaine, juicy seasoned chicken, crisp croutons, and a tangy homemade Caesar dressing make every bite crave-worthy. This is the salad that convinced even my salad-wary husband to go back for seconds.
I remember making this for a last-minute lunch with friends years ago. Now it is my go-to when I want something that feels fresh but comforting. Leftovers are rare because everyone asks for seconds.
Ingredients
- Chicken breasts: Choose firm plump pieces and look for pale pink color for guaranteed juiciness
- Olive oil: Adds richness and helps chicken crisp on the grill
- Garlic powder: Use garlic powder for even seasoning
- Dried Italian herbs: Bring a classic herbal note
- Salt and black pepper: choose fresh cracked pepper if possible for extra aroma
- Romaine lettuce: Select heads with crisp green leaves no browning
- Cherry tomatoes (Optional): They add color and juiciness sweet and tart
- Croutons: Use sturdy bakery bread for best crunch or choose high-quality store-bought
- Freshly grated Parmesan cheese: Use a microplane to grate for the fluffiest freshest flavor
- Mayonnaise: Forms the creamy base of the dressing
- Lemon juice: Use fresh lemon for zestiness
- Dijon mustard: Essential for a spicy tang
- Worcestershire sauce: Delivers deep flavor and classic Caesar taste
- Garlic clove: Minced finely for even distribution
- Anchovy fillets (Optional but traditional): Go for silvery firm fillets
- Salt and black pepper: Taste and add as needed
Step-by-Step Instructions
- Prepare the Chicken:
- Pat chicken breasts very dry with paper towels This is key for good grill marks and searing. Rub both sides thoroughly with olive oil then season generously with garlic powder Italian herbs salt and black pepper Press seasoning in so it adheres
- Grill the Chicken:
- Preheat the grill or grill pan on medium-high for at least 5 minutes. You want it hot enough for a determined sizzle. Place chicken breasts on the grill and do not move them for at least 6 minutes This lets a caramelized crust develop. Flip and grill another 6 to 7 minutes until juices run clear and the center is no longer pink. Rest chicken for 5 minutes to lock in juices
- Make the Caesar Dressing:
- In a small bowl whisk together mayonnaise Parmesan lemon juice Dijon mustard Worcestershire minced garlic anchovies salt and pepper Take your time and mix until it is completely smooth Taste and adjust salt or lemon if needed.
- Prep the Salad Base:
- Chop romaine into bite-size ribbons and dry thoroughly in a spinner for maximum crunch. Transfer to a large bowl Add halved cherry tomatoes if using and half the croutons
- Dress and Toss:
- Drizzle half the Caesar dressing over the greens and toss gently with clean hands or salad tongs until every leaf is coated
- Plate and Finish:
- Slice grilled chicken thinly across the grain. Arrange slices artfully over the greens. Drizzle with remaining dressing. Sprinkle with extra Parmesan and top with remaining croutons for crunch. Serve immediately while the chicken is still warm and croutons are crisp
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Parmesan is my favorite ingredient in this recipe. I once caught my nephew stealing handfuls from the bowl while I was assembling the salad. It is this nutty salty accent that makes every bite special for my family.
Storage Tips
Leftover salad is best eaten the same day but you can store undressed greens and cooked chicken separately in airtight containers for up to two days in the fridge. Keep dressing in a jar and assemble right before eating to maintain the best crunch
Ingredient Substitutions
If you are out of chicken try grilled shrimp for a lighter touch or cooked tofu if you want a meatless version Choose a sturdy vegan mayo and plant-based cheese for a dairy-free version. You can skip anchovies if preferred but a dash of extra Worcestershire or capers gives a similar depth
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Serving Suggestions
Serve this salad as a satisfying lunch or light dinner. I like to offer a side of toasted baguette and a glass of crisp white wine or sparkling water with sliced lemon. For extra flair add roasted vegetables or a handful of sliced olives
Cultural and Historical Context
Caesar salad comes from Tijuana Mexico from the creative hands of Caesar Cardini an Italian-American restaurateur. Originally tossed tableside this salad has become a global classic and the addition of grilled chicken turns it from side to main course on tables everywhere
Recipe FAQs
- → Can I use store-bought Caesar dressing?
Yes, store-bought Caesar dressing works well for convenience, though homemade dressing offers a fresher flavor and custom seasoning.
- → What proteins can I use instead of chicken?
Grilled shrimp or tofu make excellent substitutions for chicken, fitting a range of dietary preferences.
- → Do I have to include anchovies in the dressing?
No, anchovies can be omitted for a milder flavor. You can also increase lemon juice for extra tang if desired.
- → How do I keep the lettuce crisp?
Dry the romaine thoroughly with a salad spinner or kitchen towel before assembling to prevent sogginess.
- → What wine pairs well with this salad?
Crisp white wines, such as Sauvignon Blanc or Pinot Grigio, complement the flavors of this salad nicely.
- → Are there allergen concerns with this dish?
Yes. This salad contains dairy, eggs, fish, and wheat. Always check ingredient labels for potential allergens.