Grilled Chicken Caesar Salad Recipe
An easy Grilled Chicken Caesar Salad recipe with a flavor-packed chicken marinade and homemade Caesar dressing!
Ingredients
Chicken Marinade:
- ¼ cup soy sauce sub tamari or coconut aminos
- 2 tablespoons extra virgin olive oil sub avocado oil
- 2 teaspoons garlic minced
- 2 teaspoons worcestershire sauce
- 1 teaspoon lemon juice
- 1 teaspoon lemon zest
- pinch kosher salt and ground black pepper
- 4 boneless, skinless chicken breasts
Caesar Dressing:
- ½ cup mayonnaise
- ¼ cup parmesan cheese grated
- 1 tablespoon fresh lemon juice
- ½ tablespoon red wine vinegar
- 3 teaspoons dijon mustard
- 2 teaspoons garlic minced
- 2 teaspoons anchovy paste
- 1 teaspoon worcestershire sauce
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Salad Ingredients:
- 4-6 cups romaine lettuce roughly chopped
- 2 cups croutons
- 1 cup parmesan cheese shredded
Instructions
- Marinate Chicken: In a small bowl, add ¼ cup soy sauce, 2 tablespoons extra virgin olive oil, 2 teaspoons garlic, 2 teaspoons worcestershire sauce, 1 teaspoon lemon juice, 1 teaspoon lemon zest, and a pinch kosher salt and ground black pepper; mix to combine. Place 4 boneless, skinless chicken breasts in a large baking dish, bowl or silicone bag. Pour the marinade over the chicken and let sit for 15-30 minutes.
- Make Dressing: In a separate small bowl or wide mouth mason jar with lid, add ½ cup mayonnaise, ¼ cup parmesan cheese, 1 tablespoon fresh lemon juice, ½ tablespoon red wine vinegar, 3 teaspoons dijon mustard, 2 teaspoons garlic, 2 teaspoons anchovy paste, 1 teaspoon worcestershire sauce, ½ teaspoon onion powder, ½ teaspoon garlic powder, ¼ teaspoon kosher salt, and ¼ teaspoon ground black pepper. Whisk to combine in the bowl or put the cover on your mason jar and shake to combine. Set aside.
- Grill Chicken: Heat grill to medium heat (approximately 400℉) and ensure the grill grates are clean & greased. Place chicken on direct heat (direct flame) and cook for 4-5 minutes per side. Move chicken away from the direct heat (direct flame), so that it is cooking on indirect heat (maintaining the same grill temp) and cook for an additional 5-10 minutes (you don’t need to flip during this point because the chicken will cook as if it is in an oven) or until the internal temperature of the thickest part of the chicken reads 160℉ on a meat thermometer.
- Rest + Cut: Remove from grill and let rest at least 5 minutes (the chicken's internal temperature will rise to 165℉ during this time). Then cut into large bite-sized pieces.
- Assemble Salads: Divide 4-6 cups romaine lettuce, 2 cups croutons, 1 cup parmesan cheese, and chicken between 4 large bowls.
- Serve: Enjoy with the homemade Caesar dressing on top!
Notes
- Dairy-Free: use a dairy-free alternative for the parmesan cheese and a dairy-free Caesar dressing!
- Storage: leftovers can be kept in an airtight container in the fridge for up to 3-4 days. Just be sure to keep the croutons and dressing separate to prevent sogginess.
Nutrition
Calories: 478kcal | Carbohydrates: 20g | Protein: 40g | Fat: 26g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.03g | Cholesterol: 101mg | Sodium: 2138mg | Potassium: 706mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4400IU | Vitamin C: 7mg | Calcium: 430mg | Iron: 3mg
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