Crispy Grilled Chicken Caesar Salad with Lemon

Servings: 4  |  Prep Time: 15 min  |  Cook Time: 15–18 min  |  Total: 30–35 min

Introduction

Grilled Chicken Caesar Salad is a refreshing yet satisfying dish that brings together smoky, crispy grilled chicken, crunchy romaine, and a bright lemon-kissed dressing that lifts every bite. This version is special because it balances richness and freshness: the chicken develops a crisp exterior on the grill, the lettuce stays icy-crisp, and the lemon adds a vibrant twist that wakes up the classic Caesar flavors. The combination of textures and bold seasoning makes it perfect for lunch, dinner, or meal prep. Quick tip: Pat the chicken completely dry before grilling to achieve maximum crispiness.

Ingredients

For the Salad

• 1 ½ lbs (680 g) boneless skinless chicken breasts
• 2 romaine hearts, chopped
• 1 cup (240 ml) garlic croutons
• ½ cup (50 g) freshly grated Parmesan cheese
• 1 medium lemon, sliced for garnish

For the Chicken Marinade

• 2 tbsp (30 ml) olive oil
• 1 tbsp (15 ml) lemon juice
• 1 tsp (3 g) garlic powder
• 1 tsp (3 g) onion powder
• ½ tsp (2.5 g) smoked paprika
• ½ tsp (2.5 g) salt
• ½ tsp (2.5 g) black pepper

For the Lemon Caesar Dressing

• ½ cup (120 ml) mayonnaise
• 1 tbsp (15 ml) fresh lemon juice
• 1 tbsp (15 ml) Dijon mustard
• 1 garlic clove, minced
• 2 tbsp (20 g) grated Parmesan
• 1 tsp (5 ml) Worcestershire sauce
• Salt and pepper to taste
• Optional: 1 anchovy fillet, mashed for extra umami

Step-by-Step Instructions

1. Marinate the chicken.

   In a bowl, whisk olive oil, lemon juice, garlic powder, onion powder, smoked paprika, salt, and pepper. Coat the chicken thoroughly and let it rest for at least 10–15 minutes. The lemon brightens the flavor while the paprika helps create a crisp, golden crust.

2. Heat the grill.

   Preheat a grill or grill pan to medium-high heat. Lightly oil the grates to prevent sticking. You should hear a gentle sizzle when the chicken touches the grill—this ensures proper caramelization.

3. Grill the chicken.

   Cook the chicken for 6–7 minutes per side, or until the internal temperature reaches 165°F (74°C). The edges should look slightly crisp and charred while the inside remains juicy. Rest the chicken for 5 minutes before slicing to keep it tender.

4. Prepare the lemon Caesar dressing.

   In a small bowl, combine mayonnaise, lemon juice, Dijon, garlic, Parmesan, and Worcestershire sauce. Season to taste. The dressing should be smooth, creamy, and tangy with a bright citrus aroma. Add more lemon if you prefer extra freshness.

5. Assemble the salad base.

   Add chopped romaine to a large mixing bowl. Pour in about half of the dressing and toss until the leaves are lightly coated. This ensures flavor in every bite without weighing down the greens.

6. Add the toppings.

   Slice the grilled chicken into thin strips. Layer chicken, croutons, and more Parmesan over the romaine. The combination of crunchy textures and warm chicken makes the salad feel hearty yet refreshing.

7. Finish with lemon and serve.

   Drizzle additional dressing over the top or serve on the side. Garnish with lemon slices for added brightness. Serve immediately while the chicken is warm and the lettuce is crisp.

FAQs

1. Can I prepare this Grilled Chicken Caesar Salad in advance?

Yes—store the chicken, dressing, and lettuce separately. Assemble just before serving to maintain crispiness and prevent the salad from becoming soggy.

2. What can I use instead of mayonnaise for the dressing?

You can replace half or all of the mayonnaise with Greek yogurt for a lighter, tangier version that still provides creaminess.

3. How do I ensure the chicken gets crispy on the grill?

Pat the chicken dry before marinating, use medium-high heat, and avoid flipping too often. Allowing it to sear undisturbed creates a crisp, flavorful crust.

Edit This Article