Grilled Chicken Caesar Salad

I don’t post a lot of salad recipes on this blog. Mainly because I don’t like salad much (might as well be honest). I usually only eat it for the nutrition. In fact, I don’t like most foods that are served cold (unless it’s ice cream). They just don’t have that comfort that a warm meal brings. Most salads that I’ve had in my lifetime are either drenched in dressing or are boring and unimaginative. I’ll pass.

That’s why I was surprised when I found myself scarfing down my plate of salad when I made this recipe. It was freakin’ delicious. Such a harmony of flavors and textures, definitely not boring or unimaginative. I even made this recipe twice in one week. That’s how you know it’s good.

How to make

Grilled Chicken Caesar Salad

Yield: 4 servings

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

Grilled Chicken Caesar Salad is the perfect light, fresh, and flavorful healthy summer meal the whole family will love! 30 minute recipe.

Ingredients

• 1/3 cup fresh lemon juice
• 3 large garlic cloves, smashed
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 3/4 cup extra-virgin olive oil
• 1/2 pint small cherry tomatoes or grape tomatoes
• 3 slices country-style bread, cut into 1/2-inch cubes
• 4 boneless, skinless chicken breast halves, about 6-oz each
• 1 large head romaine lettuce or 3 hearts of romaine, chopped
• 1 cup freshly grated Parmesan cheese

Directions

1. Prepare the grill for direct cooking over medium heat (350-450 degrees) and preheat a grill pan.
2. In a blender or food processor, pulse the lemon juice, garlic, mustard, Worcestershire, salt, and pepper until smooth. With the machine running, slowly add the olive oil in a steady stream until dressing is emulsified.
3. In a medium bowl toss the tomatoes and bread cubes with 2 tablespoons of the dressing.
4. Pour 2 tablespoons of the dressing over chicken and turn to coat evenly.
5. Brush the cooking grates clean. Grill chicken over direct medium heat, with the lid closed as much as possible, until the meat is firm to the touch and opaque all the way to the center, 8-12 minutes, turning once or twice. The chicken should reach an internal temperature of 165 degrees. During the last 2-3 minutes of grilling, spread the tomatoes and bread cubes in a single layer on the grill pan and cook until the tomatoes start to blister and the bread is toasted, turning occasionally. Remove everything from the grill and let the chicken rest for 3-5 minutes so the juices inside can redistribute. Cut the chicken crosswise into 1/2-inch slices.
6. In a large bowl toss the lettuce with the dressing a cheese. Divide the salad chicken, tomatoes, and croutons evenly among serving plates. Serve immediately.

Recipe Notes

From Time to Grill

Course : Salad

Cuisine : American

Recipe by Tessa Arias

Author: Tessa Arias

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)