Classic Caesar Grilled Chicken (Printable)
A fresh salad with grilled chicken, crunchy croutons, romaine, and creamy Caesar dressing.
# What You'll Need:
→ Grilled Chicken
01 - 2 boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon garlic powder
04 - 1 teaspoon dried Italian herbs
05 - ½ teaspoon salt
06 - ¼ teaspoon black pepper
→ Salad
07 - 2 large heads romaine lettuce, chopped
08 - 1 cup croutons (store-bought or homemade)
09 - ½ cup shaved or grated Parmesan cheese
→ Caesar Dressing
10 - ½ cup mayonnaise
11 - 2 tablespoons freshly squeezed lemon juice
12 - 2 teaspoons Dijon mustard
13 - 2 teaspoons Worcestershire sauce
14 - 2 garlic cloves, finely minced
15 - 4 anchovy fillets, finely chopped (optional)
16 - ¼ cup grated Parmesan cheese
17 - Salt and pepper, to taste
# How-To Steps:
01 - Preheat your grill or grill pan to medium-high heat.
02 - Rub chicken breasts with olive oil, garlic powder, Italian herbs, salt, and black pepper.
03 - Grill chicken for 6 to 7 minutes per side until fully cooked and juices run clear. Transfer to a plate and let rest for 5 minutes, then slice thinly.
04 - In a small bowl, whisk together mayonnaise, lemon juice, Dijon mustard, Worcestershire sauce, garlic, anchovies, Parmesan cheese, salt, and pepper until smooth. Adjust seasoning as needed.
05 - Place chopped romaine lettuce in a large salad bowl. Add croutons and Parmesan cheese.
06 - Drizzle half of the dressing over the salad and toss gently to coat.
07 - Arrange sliced grilled chicken on top of the salad. Drizzle with remaining dressing if desired.
08 - Serve immediately, garnished with extra Parmesan and freshly ground black pepper.
# Expert Advice:
01 -
- The dressing tastes homemade in a way store-bought versions never quite capture, with that bright lemon and garlic hitting all at once.
- Grilled chicken stays juicy and absorbs flavor better than boiled, making every bite feel intentional.
- You can have dinner on the table in thirty-five minutes without feeling like you rushed it.
02 -
- Slicing the chicken against the grain makes it tender; if you slice with the grain it becomes chewy no matter how perfectly you grilled it.
- Cold lettuce matters—crisp salad starts with cold ingredients, so chill your bowl and lettuce before assembling if you have time.
- The dressing can break if you whisk too hard or make it hours ahead; mix it just before serving and whisk gently to keep it creamy.
03 -
- Make the dressing first so the flavors have time to meld while you're grilling chicken and prepping the salad.
- If anchovies worry you, start with two fillets instead of four; you can always add more next time once you taste how they work in the dressing.
- Toss the salad gently—aggressive tossing bruises the lettuce and makes it wilt faster, turning crisp into sad.