Grilled Chicken Caesar Salad

Serves 4     adjust servings

Preparation 00:15
Cook Time 00:15
Total Time 0:30



Chicken Marinade

  • 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
  • Freshly 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 freshly ground black pepper

Caesar Dressing

  • 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 freshly ground black pepper to taste


Chicken Marinade

  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.

Caesar Dressing

  1. add all of the ingredients to a bowl and whisk together until combined. Cover and refrigerate until ready to serve.


  1. Preheat grill to medium-high heat and brush the grill grates with oil.
  2. 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.).
  3. Remove the chicken from the grill and let it rest while you grill the romaine hearts and bread.
  4. Drizzle olive oil on the romaine hearts and slices of bread and season them with kosher salt and freshly ground black pepper.
  5. 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.
  6. 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.
  7. 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.


Recipe Notes

  • This salad is best served right after it's made. The grilled lettuce tends to get soggy the longer it sits.
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