Classic Caesar Grilled Chicken (Printable version)

Crisp romaine combined with grilled chicken, croutons, and a creamy tangy dressing with Parmesan cheese.

# Ingredient List:

→ 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 black pepper, to taste

# How to Make It:

01 - Preheat 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 - Whisk together mayonnaise, lemon juice, Dijon mustard, Worcestershire sauce, minced garlic, anchovies, Parmesan cheese, salt, and pepper until smooth. Adjust seasoning to taste.
05 - Place chopped romaine lettuce in a large bowl. Add croutons and Parmesan cheese.
06 - Drizzle half of the dressing over the salad and toss gently to coat evenly.
07 - Arrange sliced grilled chicken on top of the salad.
08 - Drizzle remaining dressing over chicken if desired. Garnish with extra Parmesan and freshly ground black pepper. Serve immediately.

# Expert Suggestions:

01 -
  • The dressing is ridiculously easy to whisk together but tastes like you've been perfecting it for years.
  • Grilled chicken adds a smoky, satisfying element that makes this feel more like a real meal than a side salad.
  • It comes together in 35 minutes, making it perfect for those nights when you want something impressive but not complicated.
02 -
  • Don't skip the resting time for the chicken—those 5 minutes make the difference between slices that stay juicy and meat that falls apart dry.
  • If you go light on the Worcestershire and anchovies, the dressing tastes flat; these ingredients are where all the depth lives, so trust them even if you're skeptical.
  • Toss the salad right before serving or the lettuce will wilt and the croutons will get soggy instead of staying crispy against the greens.
03 -
  • Fresh lemon juice makes a noticeable difference in the dressing—bottled just tastes thin and sad by comparison.
  • If you're nervous about anchovies, mince them extra fine so they dissolve completely instead of announcing themselves with a fishy chunk.

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