Iceberg Lettuce may not have many calories, but neither is it exciting nor does it have much flavor. What I love so much about a good Caesar Salad is that it uses Romaine lettuce with its refreshing crunchiness, dark green color, and flavor. Have I ever told you how much I love intense flavor? Now add to the fresh, crisp Caesar Salad the incredible flavor of Grilled Chicken, and you have a real treat. It is becoming popular to grill the lettuce, too. I have included instructions on how to grill Romaine lettuce if that is what you prefer.

How to Make Chicken Caesar Salad

Grilled Chicken

Make the Marinade – In a medium bowl, combine the lemon juice, olive oil, Dijon, garlic, rosemary, salt, and pepper. Whisk it well to thoroughly combine. (Photos 1)Marinate Chicken – Add chicken to the bowl and toss to fully coat the chicken with the marinade. Cover the bowl with plastic wrap and let the chicken marinate in the fridge for at least an hour (even better, 8 hours or overnight). (Photos 2)Grill the chicken on your outdoor or stovetop grill for approximately 4-5 minutes per side until the internal temperature reads 165℉/74℃ when checked with an instant-read thermometer. If using thicker pieces of chicken, cooking time will increase. Rest – Transfer grilled chicken to a cutting board, let it rest for about 5 minutes, and slice into small strips (approximately 3 inches). Set it aside while you prepare the remaining ingredients.

The Dressing

Mix Ingredients – In a medium bowl, whisk together the anchovy, garlic, salt, sour cream, mayonnaise, lemon juice, Worcestershire, Dijon mustard, olive oil, Parmesan, and pepper; whisk continuously until fully combined. Add sugar, if desired. Taste and adjust to your liking. (Photos 3-4)Chill – Set dressing aside in the refrigerator.

The Croutons

Preheat the oven to 375°F/190°C, and lightly grease a baking sheet with baking spray.Cut bread into ¼-inch cubes and place them in a large bowl.Add Seasonings – In a small bowl, pour olive oil, melted butter, garlic, salt, black pepper, and Italian seasoning. Pour mixture into the bread chunks and toss till it is evenly distributed.Toast – Spread bread on the prepared baking sheet in a single layer and bake, occasionally flipping, until golden brown for about 10-15 minutes. Remove and set aside.

Assembly

Prepare Lettuce – Chop romaine lettuce and place on the serving plate; top with croutons and sliced chicken. Sprinkle with Parmesan cheese. Top your salad with the dressing and serve the remaining dressing on the side.Serve – Pour additional dressing over it, then top with the croutons and more cheese, if desired.

Recipe Variations

Tips and Tricks

Serving, Make-Ahead, and Storage Instructions

Serving immediately upon finishing up this amazing recipe is the best way to go. Lettuce tends to wilt some time after the dressing has been added. If you’d like to get all your ingredients together and grill your chicken breasts ahead, you can do it the day before. However, wait to assemble until you’re ready to serve so your lettuce doesn’t get soggy. You can store leftover Caesar salad in the fridge for up to five days. I personally like to let the salad come back to close to room temperature before eating it.

What to Serve With Chicken Caesar Salad

The perfect salad deserves the perfect accompaniment. The chicken converts this wonderful salad into an entree. Soup and salad, or pasta and salad, sounds like a perfect meal to me. How about you?

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