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Grilled Chicken Caesar Salad

Grilled Chicken Caesar Salad with juicy grilled chicken, crisp romaine, crunchy croutons, and a creamy Caesar dressing toss. Finished with Parmesan and lemon wedges for bright, restaurant-style flavor.
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Prep Time 15 minutes
Cook Time 14 minutes
resting 5 minutes
Total Time 34 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 2 boneless skinless chicken breasts
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • 0.5 tsp salt
  • 0.5 tsp black pepper
Salad
  • 2 large heads romaine lettuce, chopped
  • 1 cup croutons
  • 0.5 cup grated Parmesan cheese
  • 0.5 cup Caesar dressing
  • 1 lemon wedges for serving

Equipment

  • 1 cast iron skillet

Method
 

Preheat and season chicken
  1. Preheat a grill or grill pan to medium-high heat. You should be able to hold your hand a few inches above the surface for 3–4 seconds before it feels too hot.
  2. Brush the chicken breasts with olive oil to coat evenly. The surface should look glossy.
  3. Season both sides of the chicken with garlic powder, Italian seasoning, salt, and black pepper. Press the spices gently so they adhere.
Grill and slice
  1. Grill the chicken for 5–7 minutes per side until fully cooked. Cook until the thickest part reaches 165°F and the surface shows clear grill marks.
  2. Let the chicken rest for 5 minutes, then slice. The juices should redistribute so the slices stay juicy.
Assemble the salad
  1. Place the chopped romaine in a large bowl. Add it gradually so it stays crisp and not overly compressed.
  2. Add the croutons and Parmesan cheese to the bowl. Toss just enough to distribute them evenly.
  3. Drizzle with Caesar dressing and toss gently. The romaine should be lightly coated, not drowning in sauce.
  4. Top with the sliced grilled chicken. Arrange slices over the center and edges for even coverage.
  5. Serve with lemon wedges and additional Parmesan if desired. Cut the lemon at the table and squeeze to taste.

Notes

For best texture, assemble and dress the salad right before serving; croutons soften quickly once coated. Store leftovers in separate containers: chicken up to 3 days in the fridge, and undressed romaine up to 2 days; assemble fresh for crunch. Freezing is not recommended for Caesar salad due to texture changes. If you want a lighter option, use low-fat or Greek-yogurt-style Caesar dressing and consider reducing the Parmesan slightly.