Grilled Caesar Chicken Recipe

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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 🔗

0

Prep: 0 15min0

Total: 0 30min0

Nutrition Facts: calories 610, Fat 44 grams, Saturated Fat 9 grams, Cholesterol 85 milligrams, Sodium 565 milligrams, Carbohydrate 18 grams, Fiber 5 grams, Protein 36 grams

Ingredients:

  • 3 cloves garlic
  • 1/2 cup extra-virgin olive oil, plus more for brushing
  • 2 to 4 anchovy fillets, chopped
  • Juice of 1 lemon
  • Kosher salt and freshly ground pepper
  • 1 pound skin-on, boneless chicken breasts 
  • 4 (1/2-inch-thick) slices focaccia or whole-wheat Italian bread
  • 4 romaine lettuce hearts, halved lengthwise
  • 3/4 cup freshly grated parmesan cheese, plus more for garnish

Instruction:

  1. Preheat a grill or grill pan to medium high. Make the dressing: Chop 2 garlic cloves and puree with 1/2 cup olive oil, the anchovies and lemon juice in a blender until smooth; season with salt and pepper. Pound the chicken with a mallet or heavy skillet until about 1/8 inch thick. Season with salt and pepper and toss with 1 tablespoon of the Caesar dressing. Grill the chicken until golden and crisp, 3 to 4 minutes per side. Brush the bread with olive oil on both sides and grill, turning, until toasted, about 2 minutes. Rub with the remaining garlic clove. Brush the romaine with 1 to 2 tablespoons of the dressing and grill until marked, 1 to 2 minutes per side. Chop the lettuce and transfer to a bowl. Cut the bread and chicken into bite-size pieces and add to the bowl. Toss with the remaining dressing, the parmesan, and pepper to taste. Garnish with more parmesan. 

FAQ

Are grilled chicken Caesar salads healthy?

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.

How do you make Caesar’s dressing easy?

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.

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