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Grilled Chicken Caesar Salad

Juicy grilled chicken over crisp romaine with a tangy charred lemon Caesar dressing, crunchy croutons, and shaved Parmesan.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: American-Italian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts (about 6 oz each)
  • 1 lemon halved
  • 3 tablespoons olive oil divided
  • 1 teaspoon kosher salt plus more for seasoning
  • 1/2 teaspoon black pepper plus more for seasoning
  • 2 hearts of romaine lettuce halved lengthwise
  • 1/2 cup freshly grated Parmesan cheese
  • 1 cup homemade or store-bought croutons
  • For the dressing:
  • 1/2 cup mayonnaise
  • 2 tablespoons fresh lemon juice from charred lemon half
  • 1 teaspoon Dijon mustard
  • 1 small garlic clove minced
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons water
  • Freshly ground black pepper

Equipment

  • grill or grill pan
  • tongs
  • chef's knife
  • cutting board
  • large bowl
  • small bowl
  • whisk
  • vegetable peeler
  • sheet pan

Method
 

  1. Prepare the grill for medium-high heat (about 400°F / 200°C). Clean and oil the grates.
  2. Pat chicken breasts dry with paper towels. Drizzle with 1 tablespoon olive oil, season evenly with 1 teaspoon salt and 1/2 teaspoon pepper.
  3. Place lemon halves cut-side down on the grill. Grill chicken for 5-7 minutes per side, until internal temperature reaches 165°F / 74°C (use an instant-read thermometer). Lemon halves should be charred and softened. Transfer chicken to a cutting board, rest 5 minutes, then slice against the grain.
  4. While chicken rests, brush cut sides of romaine halves with remaining 2 tablespoons olive oil. Grill cut-side down for 1-2 minutes until lightly charred but still crisp. Transfer to a platter.
  5. Make the dressing: In a small bowl, whisk together mayonnaise, 2 tablespoons fresh lemon juice from the charred lemon half, Dijon mustard, minced garlic, and Worcestershire sauce. Slowly stream in extra-virgin olive oil while whisking continuously. Add water to thin, then season with pepper. Taste and adjust salt if needed (the Parmesan adds salt later).
  6. To serve, arrange grilled romaine halves on plates or a large platter. Top with sliced chicken, a generous drizzle of dressing, shaved Parmesan (use a vegetable peeler for wide curls), and croutons. Finish with a final crack of black pepper.

Notes

Make ahead: Dressing keeps refrigerated in an airtight jar for up to 5 days. Let come to room temperature and whisk before using. Grilled chicken can be prepped a day ahead and sliced cold over the salad. For a dairy-free version, omit Parmesan and use a vegan mayo-based dressing. For gluten-free, use gluten-free croutons or toasted pumpkin seeds. Always wash hands after handling raw chicken, and never let cooked chicken sit at room temperature for more than 2 hours. For personalized dietary advice, consult a qualified professional.