Grilled Chicken Caesar Salad – On a budget

Grilled Chicken Caesar Salad is the perfect meal to enjoy all summer long.

Juicy, blackened chicken breasts, crisp lettuce, and a quick Caesar salad dressing make this an easy salad favourite!

Enjoy this salad for lunch or dinner, or even tuck it into a tortilla for a chicken caesar wrap.

• Chicken Caesar Salad is easy and delicious to make at home!
• This salad can be made ahead of time and then tossed together just before serving.
• The chicken tastes great both hot and cold. Grill up extra chicken breasts while cooking to use in recipes throughout the week!

Ingredients for Grilled Chicken Caesar

Chicken breast- Pound chicken breasts to ½ inch thick for quick and even cooking, or use boneless chicken thighs. No time to prep and grill? Use a fried chicken instead!

lettuce – Romaine lettuce is a classic for Caesar salads, but kale Caesar salad is also fantastic!

dressing – This is a quick shortcut for Caesar dressing. However, if you’re short on time, use your favorite bottled brand and add a squeeze of lemon juice and some extra Parmesan cheese to enhance the flavor.

Spice – Blackened spices have a smoky, bold flavor that pairs well with creamy Caesar dressing, but a mild lemon pepper or southwestern fajita mix can also work.

Croutons – Buy them or make your own croutons. Crispy fried onions also add extra crispiness, or use bacon bits for a keto-friendly crisp!

Variations – Grilled shrimp, steak bites with garlic butter, or a scoop of buffalo chicken make this salad new every time! Add your favorite pasta to prepare this hearty side dish. Or make to-go grilled chicken wraps for an energetic workday lunch!

How to make a Caesar Salad with Grilled Chicken

1. Prepare the dressing and chill in the fridge.
2. Cook seasoned chicken breasts on a preheated grill. Check the internal temperature before removing breasts (according to the recipe below).
3. Mix together romaine lettuce, croutons, and 1/3 cup Parmesan cheese.
4. Add dressing and mix.
5. Place the chicken slices on the salad and sprinkle with some Parmesan cheese
6. Serve immediately with a lemon wedge.

Tips for the perfect Caesar salad

• For extra succulent chicken, remove the chicken breasts, which will reach just under 150 F (70 °C) as they will cook some more while resting.
• Store leftover grilled chicken separately from the rest of the salad in covered containers in the refrigerator for up to 3 days.
• Add fresh romaine lettuce and a few squeezes of lemon juice to freshen up the salad, and microwave the chicken for about 30 seconds if needed.

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Grilled Chicken Caesar Salad

Make this easy Caesar Salad with Grilled Chicken for a filling and delicious summer meal!

preparation time 20 protocol protocol

cooking time 20 protocol protocol

total time 40 protocol protocol

author Holly Nilsson

• In a small bowl, whisk together the mayonnaise, garlic, parmesan cheese, lemon juice, Worcestershire sauce, anchovy paste, and Dijon mustard. Season with salt and black pepper and refrigerate until ready to serve.

• Preheat the grill to medium-high heat (400°F).

• Using the flat of a meat mallet or rolling pin, pound the chicken breasts to ½ inch thick. Drizzle with olive oil and season with Cajun seasoning.

• Place the chicken on the grill for 7-8 minutes. Flip and cook until no longer pink and chicken reaches 165°F, 6 to 8 minutes more. Let rest 3 to 5 minutes before slicing.

• Meanwhile, in a large bowl, toss together romaine lettuce, croutons, and ⅓ cup Parmesan cheese. add dressing and mix; You may not need all of the dressing.

• Slice the chicken and place on the salad. Sprinkle with additional Parmesan cheese and serve with lemon wedges.

Substitute your favorite blackened spice, chicken seasoning, or lemon pepper for the Cajun seasoning.

To preserve freshness, store leftover grilled chicken, salad, and dressing in covered containers in the refrigerator. They can be safely stored for up to 3 days.

Calories: 517 | Carbohydrates: 17G | Protein: 34G | Fat: 35G | Saturated Fatty Acids: 7G | Polyunsaturated fat: 14G | Monounsaturated fatty acids: 12G | trans fats: 0.1G | Cholesterol: 93mg | Sodium: 942mg | Potassium: 1256mg | Fiber: 7G | Sugar: 4G | Vitamin A: 27403IU | Vitamin C: 17mg | Calcium: 255mg | Iron: 4mg

Nutritional information is an estimate and may vary depending on cooking method and brand of ingredients used.

course salad, side dish

Kitchen American

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