Classic Caesar Grilled Chicken

There's something about a Caesar salad that stops a busy weeknight in its tracks. Years ago, I was rushing through dinner prep when I decided to grill some chicken and throw together a quick salad, not expecting much. One bite of that creamy dressing hitting crisp lettuce, and I understood why this dish has been beloved for generations. Now, whenever I make it, that same magic happens—the kind that turns a simple meal into something people actually pause to enjoy.

I made this for a dinner party once where someone casually mentioned they didn't eat much salad. Halfway through the meal, they went back for seconds. That's when I realized it wasn't the salad they disliked—it was boring salads. This version has enough personality and texture that it wins people over without trying too hard.

Ingredients

• Chicken breasts: Two boneless, skinless breasts give you lean protein that won't dry out if you watch the grill carefully and let them rest before slicing.
• Olive oil: One tablespoon coats the chicken beautifully and helps those seasonings stick.
• Garlic powder and dried Italian herbs: A teaspoon each brings earthy, savory notes without overpowering the grilled flavors.
• Salt and black pepper: Half a teaspoon salt and a quarter teaspoon pepper for the chicken, then more to taste in the dressing.
• Romaine lettuce: Two large heads chopped give you that satisfying crunch that wilts slightly when the warm dressing hits it.
• Croutons: One cup of store-bought or homemade adds crucial texture and absorbs the dressing like little flavor sponges.
• Parmesan cheese: A total of three-quarters cup between the dressing and garnish brings that sharp, umami punch.
• Mayonnaise: Half a cup creates the creamy base that makes this dressing different from vinaigrettes.
• Lemon juice: Two tablespoons of fresh juice brighten everything and keep the dressing from feeling heavy.
• Dijon mustard: Two teaspoons add tang and help emulsify the dressing into something silky.
• Worcestershire sauce: Two teaspoons deepen the savory notes and add complexity you can't quite name.
• Garlic cloves: Two finely minced cloves wake up your taste buds without any harsh bite if you mince them small.
• Anchovy fillets: Four finely chopped fillets are optional but they dissolve into the dressing and add a salty depth that makes people ask what your secret ingredient is.

Instructions

Get your grill ready:

Heat a grill or grill pan to medium-high heat and let it get genuinely hot so the chicken develops that golden crust. You'll know it's ready when you can hold your hand over it for only a few seconds.

Season the chicken:

Rub each breast with a tablespoon of olive oil total, then sprinkle with garlic powder, Italian herbs, salt, and pepper on both sides. The oil helps everything stick and prevents sticking on the grill.

Grill with confidence:

Place chicken on the grill and resist the urge to move it around—let it sit for 6 to 7 minutes per side until the inside reaches 165°F and juices run clear. Listen for that satisfying sizzle when you first lay it down; it means you're getting a proper sear.

Rest before slicing:

Transfer the chicken to a plate and let it rest for 5 minutes so the juices redistribute and stay in the meat instead of running onto your salad. Then slice it thinly against the grain.

Make the dressing magic:

Whisk mayonnaise, lemon juice, Dijon mustard, Worcestershire sauce, minced garlic, and chopped anchovies (if using) in a small bowl until smooth and creamy. Stir in grated Parmesan and taste, then adjust salt and pepper—remember the Parmesan and anchovies are already salty.

Build the salad:

Place chopped romaine in a large bowl and scatter croutons and shaved Parmesan over the top. This is your base, and it'll hold everything together.

Dress and toss gently:

Drizzle about half the dressing over the salad and toss gently with your hands or salad tongs so the leaves coat evenly without bruising. The goal is every piece of lettuce touched by dressing, not a puddle at the bottom.

Top and serve:

Arrange your sliced grilled chicken on top of the salad. Drizzle with the remaining dressing if you like it extra creamy, then sprinkle with extra Parmesan and a few grinds of fresh black pepper. Serve immediately while the lettuce is still crisp.

Save

There's a moment when you taste this salad for the first time and everything just clicks—the warm chicken against cool, crisp lettuce, the creamy dressing coating every leaf, the crunch of croutons mixed with Parmesan. It's the kind of simple combination that reminds you why certain dishes become classics.

The Dressing Is Everything

The dressing can be made up to a day ahead and stored in the refrigerator, which means you can prep it before a busy evening and just grill the chicken when you're ready. If it sits overnight, the flavors meld and actually taste better. Just give it a quick whisk before using since the mayo might separate slightly.

Making It Your Own

This salad is a canvas, so adapt it without guilt. Swap the mayonnaise for Greek yogurt to lighten it, add halved cherry tomatoes for brightness, or layer in avocado slices for richness. Some people add a handful of crispy bacon or anchovies directly to the salad if they're fish lovers.

Timing and Temperature Tips

The whole recipe takes 35 minutes, but most of that is hands-off grilling time. You can prep your ingredients while the chicken cooks, so everything comes together smoothly. Serve immediately after assembly for maximum crunch and contrast between temperatures.

• Grill the chicken to an internal temperature of 165°F to ensure food safety without overdrying the meat.
• Chill the salad bowl or plates in the freezer for a few minutes before serving if you like your salad extra cold.
• Leftovers keep for a day in the fridge, though the dressing and croutons are best served fresh.

Save

This Caesar salad proves that sometimes the most satisfying meals are the ones that don't try too hard. It's a dish that works for weeknight dinners and dinner parties alike, always reliable and always loved.

Recipe FAQs

→ How do I ensure the chicken stays juicy when grilling?

Marinate the chicken with olive oil and herbs, avoid overcooking, and let it rest after grilling to retain juices.

→ Can I prepare the dressing ahead of time?

Yes, the dressing can be made in advance and stored in the fridge for up to two days to allow flavors to meld.

→ What can I use instead of anchovies in the dressing?

Anchovies add depth, but they can be omitted or replaced with a splash of soy sauce or capers for umami.

→ How do croutons contribute to the dish?

Croutons provide a crunchy contrast to the tender lettuce and chicken, enhancing texture and flavor balance.

→ Is there a way to lighten the creamy dressing?

Substituting mayonnaise with Greek yogurt reduces fat while maintaining creaminess and tang.