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–+ servings

Grilled Chicken Caesar Salad

Rose
Grilled Chicken Caesar Salad is a smoky, satisfying twist on the classic Caesar, featuring juicy grilled chicken, lightly charred romaine, crisp grilled bread, and a rich homemade Caesar dressing. It’s hearty enough for dinner yet fresh and vibrant—perfect for warm-weather meals or casual entertaining.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Main Course, Salad
Cuisine American, Italian
Servings 6 servings
Calories 520 kcal

Equipment

  • grill
  • mixing bowls
  • whisk
  • tongs
  • meat thermometer
  • knife
  • cutting board

Ingredients
  

  • 6 boneless, skinless chicken breasts
  • 2 tbsp fish sauce
  • 1 tbsp soy sauce
  • 1 tbsp honey
  • 2 tbsp water
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 2 egg yolks (pasteurized recommended)
  • 3 anchovy fillets, finely minced
  • 1 clove garlic, grated
  • 2 tbsp fresh lemon juice
  • 0.5 cup grated Parmigiano-Reggiano
  • 0.5 cup neutral oil or olive oil
  • 3 romaine lettuce hearts, halved lengthwise
  • 1 baguette, sliced lengthwise
  • 2 tbsp olive oil (for grilling)
  • 0.5 cup shaved Parmigiano-Reggiano
  • 2 lemons, halved
  • 1 to taste extra black pepper

Instructions
 

  • Place the chicken breasts between sheets of plastic wrap and gently pound to an even thickness. Whisk together fish sauce, soy sauce, honey, water, olive oil, salt, and pepper. Add the chicken and marinate for at least 30 minutes or up to overnight in the refrigerator.
  • In a bowl, whisk egg yolks, anchovies, garlic, and lemon juice until smooth. Slowly drizzle in the oil while whisking constantly to create a creamy emulsion. Stir in grated Parmesan and black pepper. Adjust seasoning and refrigerate until ready to use.
  • Preheat the grill to medium-high heat. Clean and oil the grates to prevent sticking.
  • Remove chicken from marinade and let excess drip off. Grill for 5–6 minutes per side until the internal temperature reaches 165°F. Transfer to a plate and rest for 5–10 minutes before slicing.
  • Brush the cut sides of the baguette and romaine with olive oil. Grill bread cut side down for 2–3 minutes until crisp and charred. Grill romaine for 1–2 minutes until lightly charred but still crisp. Grill lemon halves cut side down until caramelized.
  • Slice the rested chicken. Arrange grilled romaine on a platter and top with sliced chicken, torn grilled bread, and shaved Parmesan. Drizzle generously with Caesar dressing and serve with grilled lemon halves.

Notes

Pound the chicken evenly for juicy results and avoid overcooking—use a thermometer to reach 165°F. Grill romaine briefly so it stays crisp inside. For food safety, use pasteurized eggs in the dressing or substitute 2 tablespoons mayonnaise. Components can be prepared ahead and stored separately; assemble just before serving for best texture.

Nutrition

Calories: 520kcalCarbohydrates: 22gProtein: 42gFat: 30gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gCholesterol: 165mgSodium: 780mgPotassium: 620mgFiber: 3gSugar: 5gVitamin A: 6500IUVitamin C: 18mgCalcium: 220mgIron: 2.5mg
Keyword chicken caesar recipe, grilled chicken caesar salad, grilled romaine salad, smoky caesar salad
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