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Grilled Chicken Caesar Salad

Grilled Chicken Caesar Salad That Will Wow Your Taste Buds

Delight in this Grilled Chicken Caesar Salad featuring juicy chicken, crunchy romaine, and fresh veggies finished with a homemade dressing.
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Prep Time 20 minutes
Cook Time 15 minutes
Resting Time 10 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Lunch
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Grilled Chicken
  • 1 pound Boneless Skinless Chicken Thighs Main protein source
  • 1 teaspoon Kosher Salt Enhances flavor
  • 1 teaspoon Cracked Black Pepper Adds warmth and depth
For the Croutons
  • 2 slices Sourdough Bread Used for croutons; can substitute with any crusty bread
For the Salad Base
  • 4 cups Romaine Lettuce Provides a crunchy base
  • 1 cup Cherry Tomatoes Adds sweetness and vibrant color
  • 1 cup Persian Cucumbers Offers refreshing crunch
  • 1 medium Ripe Avocado Delivers creaminess and healthy fats
  • 1/4 cup Freshly Grated Parmesan Cheese Adds salty, nutty flavor
For the Dressing
  • 1/2 cup Mayonnaise Base for the dressing
  • 1 tablespoon Anchovy Paste Enhances umami flavor
  • 1 medium Fresh Lemon Juice Brightens dressing
  • 1 tablespoon Worcestershire Sauce Adds depth and complexity
  • 1 clove Minced Garlic Contributes aromatic flavor

Equipment

  • Grill
  • Medium Bowl
  • meat thermometer

Method
 

Step‑by‑Step Instructions
  1. In a medium bowl, whisk together mayonnaise, Worcestershire sauce, lemon juice, anchovy paste, minced garlic, and Parmesan cheese. Season with cracked black pepper.
  2. Preheat grill to medium-high heat (375°F to 400°F). Clean and lightly oil the grill grates.
  3. Season both sides of chicken thighs with kosher salt and cracked black pepper.
  4. Brush both sides of sourdough bread with olive oil.
  5. Place seasoned chicken thighs and oiled bread on the grill. Cook chicken for 3-4 minutes per side until golden brown.
  6. Check chicken internal temperature; it should reach 160°F.
  7. Remove cooked chicken from grill and let it rest for 10 minutes.
  8. Tear grilled sourdough into bite-sized pieces and slice the chicken into strips. In a large bowl, combine torn bread, sliced chicken, chopped romaine, halved cherry tomatoes, sliced cucumbers, and diced avocado.
  9. Drizzle dressing over salad and toss gently to combine. Top with more Parmesan cheese.

Nutrition

Serving: 1saladCalories: 450kcalCarbohydrates: 20gProtein: 30gFat: 30gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 120mgSodium: 900mgPotassium: 800mgFiber: 4gSugar: 3gVitamin A: 100IUVitamin C: 30mgCalcium: 15mgIron: 10mg

Notes

Use high-quality mayonnaise for dressing and check internal temperature of chicken to avoid overcooking.

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