This Grilled Chicken Caesar Salad is fresh, hearty, and full of bold, savory flavor. Crisp romaine, juicy grilled chicken, and crunchy croutons come together with a creamy Caesar dressing for a classic meal that never goes out of style. It’s filling enough for lunch or dinner, yet still light and refreshing — a perfect balance of protein, greens, and satisfying textures.
Making it at home means you get restaurant-quality flavor with wholesome ingredients and customizable toppings. The warm grilled chicken adds smoky richness, while the dressing brings creamy tang and umami notes that coat every bite. Serve it for busy weeknight dinners, meal-prep lunches, or alongside your favorite pasta or soup for a comforting, well-rounded meal.
Simple, timeless, and delicious — this Caesar salad is a staple you’ll crave all year long.
Key Ingredients & Substitutions
This salad uses basic ingredients, but each one plays a big role in flavor and texture.
Romaine Lettuce: Crisp and refreshing. You can also use kale — just massage with olive oil to soften.
Grilled Chicken: Seasoned chicken breasts or thighs work great. Rotisserie chicken or baked chicken can substitute.
Parmesan Cheese: Freshly shaved Parmesan brings salty richness. Pecorino Romano or a dairy-free Parmesan alternative works too.
Croutons: Use homemade or store-bought. For low-carb, swap with roasted chickpeas or toasted nuts.
Caesar Dressing: A creamy blend of lemon, Parmesan, garlic, and anchovy (or anchovy-free version). Greek yogurt substitutes well for a lighter dressing.
Lemon: Freshly squeezed lemon brightens the dish before serving.
Equipment You’ll Need
- Grill or grill pan
- Cutting board and knife
- Tongs or spatula
- Large mixing bowl
- Whisk (if making homemade dressing)
Flavor Variations & Add-Ins
- Lighten it: Use Greek yogurt dressing.
- Make it ultra-classic: Include anchovies in the dressing.
- Extra protein: Add boiled eggs or chickpeas.
- Crunch boost: Add toasted pine nuts or almonds.
- Grain option: Add quinoa or farro for meal prep bowls.
- Avocado Caesar: Add sliced avocado for creaminess.
How to Make Grilled Chicken Caesar Salad
Ingredients You’ll Need:
- 2 romaine hearts, chopped
- 2 grilled chicken breasts, sliced
- 1/3 cup shaved Parmesan cheese
- 1 cup croutons
- 1 lemon wedge, for serving
For the Caesar Dressing:
- 1/4 cup mayonnaise or Greek yogurt
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 garlic clove, crushed
- 2 tablespoons grated Parmesan
- Salt & pepper to taste
- Optional: 1/2 teaspoon anchovy paste
How Much Time Will You Need?
About 20 minutes — quick enough for weeknights, perfect for meal prep.
Step-by-Step Instructions:
1. Prepare the Chicken
Season chicken with olive oil, salt, pepper, and optional garlic powder. Grill 4-6 minutes per side until cooked through. Let rest, then slice.
2. Make the Dressing
In a small bowl, whisk mayonnaise (or yogurt), lemon juice, olive oil, Dijon, garlic, Parmesan, and optional anchovy. Season to taste.
3. Prep the Lettuce
Chop romaine and pat dry to keep the salad crisp.
4. Toss the Salad
In a large bowl, toss romaine with dressing until lightly coated.
5. Assemble & Serve
Top with grilled chicken, Parmesan, and croutons. Squeeze fresh lemon over the top and enjoy immediately.
Pro Tips for Best Texture & Taste
A few tricks make this salad taste like restaurant-quality Caesar every time.
- Dry greens well: Dressing sticks better to crisp lettuce.
- Let chicken rest: Keeps it juicy and tender.
- Use fresh Parmesan: Adds richer flavor than pre-shredded.
- Toss right before serving: Prevents sogginess.
Frequently Asked Questions
Can I make this salad ahead?
Chop greens and grill chicken ahead, but dress only before serving to keep it fresh and crisp.
How do I store leftovers?
Store components separately in the fridge up to 2 days. Once dressed, eat within a few hours.
Can I make it dairy-free?
Use dairy-free Parmesan and a vegan Caesar dressing alternative.
What can I use instead of anchovies?
Use extra Parmesan or a dash of Worcestershire sauce for savory depth.