Description
A quick and easy fresh grilled chicken Caesar salad with a creamy homemade dressing, perfect for busy weeknights or casual dinners. This recipe features smoky grilled chicken, crisp romaine, and a tangy, garlicky dressing made from pantry staples.
Ingredients
Scale
- 2 boneless, skinless chicken breasts (about 1 lb / 450 g), pounded to even thickness
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ cup mayonnaise
- 2 tablespoons freshly grated Parmesan cheese
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced finely
- 2 anchovy fillets, finely chopped (optional)
- Freshly ground black pepper to taste
- 2–3 tablespoons water to thin dressing as needed
- 1 large head of romaine lettuce, washed and torn by hand
- ¼ cup shaved Parmesan (for garnish)
- 1 cup homemade or store-bought croutons
Instructions
- Pat the chicken breasts dry with paper towels. In a small bowl, mix olive oil, garlic powder, smoked paprika, salt, and pepper. Rub this seasoning evenly over both sides of the chicken.
- Preheat your grill or grill pan to medium-high heat (around 400°F / 200°C).
- Place the chicken breasts on the grill and cook for about 5-6 minutes per side, flipping once, until the internal temperature reaches 165°F (74°C). Chicken should be golden and slightly charred but juicy inside.
- While the chicken cooks, whisk together mayonnaise, grated Parmesan, lemon juice, Dijon mustard, minced garlic, and anchovies (if using). Add black pepper to taste. If the dressing is too thick, whisk in water one tablespoon at a time until desired consistency is reached.
- Tear the romaine lettuce into bite-sized pieces by hand and place in a large salad bowl.
- Slice the grilled chicken into thin strips. Drizzle the homemade Caesar dressing over the lettuce and toss gently to coat all leaves evenly.
- Arrange the sliced chicken on top, sprinkle with shaved Parmesan and croutons.
- Serve immediately while the chicken is warm and the lettuce is crisp.
Notes
Do not press down on the chicken while grilling to keep it juicy. Let the chicken rest for 5 minutes before slicing. Tear lettuce by hand to keep it crisp. Store dressing separately if making ahead to avoid sogginess. For gluten-free, replace croutons with toasted gluten-free bread cubes or nuts. For a lighter dressing, substitute half the mayo with Greek yogurt.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: Approximately 1 sala
- Calories: 475
- Sugar: 2
- Sodium: 600
- Fat: 30
- Saturated Fat: 6
- Carbohydrates: 12
- Fiber: 3
- Protein: 35
Keywords: grilled chicken, Caesar salad, homemade dressing, easy recipe, quick dinner, healthy salad, backyard meal