Best Grilled Chicken Caesar Salad Recipe

In this nutritious Grilled Chicken Caesar Salad, romaine hearts, chicken that has been marinated in rosemary, and even the bread for the croutons are all cooked to perfection on the grill.

If you’re like me, your favorite part of a salad is the toppings. You feel like you have to include lettuce because you’ve always done it that way, and if you don’t, is it really a salad? Generally speaking, I think of lettuce as something that gets in the way and takes up space for the things I really want. However, after making this Grilled Chicken Caesar Salad, my opinions of lettuce have completely changed.

I was hesitant to give it a try because I was worried the lettuce would get limp and soggy. This can absolutely happen if you leave it on the grill too long or use a delicate lettuce, but with a sturdy lettuce like romaine hearts, it works beautifully. That’s right, I stuck it on the grill! Sounds crazy and I’ve been skeptical to try it, but it seems to be the thing to do in the summer.

Grilled Chicken Caesar Salad

Grilled Chicken Caesar Salad 🔗


Prep: 15min

Total: 30min

Nutrition Facts: calories 388 calories, Cholesterol 93 milligrams cholesterol, Fat 14 grams fat, Fiber 6 grams fiber, Protein 41 grams protein, Saturated Fat 4 grams saturated fat, Sodium 834 grams sodium, Sugar 5 grams sugar


  • 1/2 of a lemon, juiced
  • 1 tablespoon olive oil
  • 2 tablespoons dijon mustard
  • 1 clove of garlic, mined
  • 1 tablespoon fresh rosemary, minced
  • 3/4 teaspoon kosher salt
  • Fresh ground black pepper to taste
  • 1 pound boneless skinless chicken breasts
  • 2 romaine hearts, halved lengthwise
  • 4 slices whole wheat bread, a crusty artisan type is best
  • 2 tablespoons grated parmesan cheese
  • Kosher salt and fresh ground black pepper
  • 1/2 cup plain non-fat Greek yogurt
  • 1/2 of a lemon, juiced
  • 2 teaspoons olive oil
  • 2 teaspoons red wine vinegar
  • 2 teaspoons worchestershire
  • 2 teaspoons dijon mustard
  • 1 teaspoon anchovy paste
  • 1/4 teaspoon granulated garlic
  • 1/4 cup shredded parmesan cheese
  • Kosher salt and fresh ground black pepper to taste


  1. In a small bowl whisk together the ingredients for the marinade.
  2. Season the chicken with salt and pepper then place it in a freezer bag. 
  3. Pour the marinade over the chicken, seal the bag, then massage it into the chicken with your hands. Refrigerate for at least an hour.
  4. add all of the ingredients to a bowl and whisk together until combined. Cover and refrigerate until ready to serve.
  5. Preheat grill to medium-high heat and brush the grill grates with oil.
  6. Place the marinated chicken onto the grill and cook for 4-6 minutes depending on the thickness, then flip over and cook another 4-6 minutes or until cooked through (165 degrees F.).
  7. Remove the chicken from the grill and let it rest while you grill the romaine hearts and bread.
  8. Drizzle olive oil on the romaine hearts and slices of bread and season them with kosher salt and freshly ground black pepper.
  9. Place the romaine hearts cut side down on the grill and cook them for approximately 2-3 minutes or until they have nice grill marks.
  10. Grill the bread at the same time as the lettuce for approximately 1 minute per side. Once grilled, cut the bread into bite sized cubes.
  11. Place the grilled romaine hearts cut side up on a serving platter and top them with slices of the grilled chicken, cubes of the grilled bread, Caesar dressing, shredded parmesan cheese and season with kosher salt and freshly ground black pepper. Serve immediately.


Are grilled chicken Caesar salads healthy?

Chicken Caesar Salads are ever-popular due to their incredible taste and nutrient-rich ingredients. You have the right amount of protein with the chicken, healthy fats with the parmesan cheese and dressing, and carbohydrates for energy to feel satisfied.

What are the traditional ingredients of Caesar salad?

For a main course Caesar, try serving this with my best grilled chicken. To make the dressing, first whisk together the garlic, anchovy paste, lemon juice, Dijon mustard, and Worcestershire sauce. Next, whisk in the mayonnaise, Parmigiano-Reggiano, salt, and pepper.

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