This grilled chicken Caesar salad is my go-to when I want something that feels both special and effortless. I first put this combination together on a sunlit summer evening when I had leftover cooked chicken and a craving for the sharp, savory flavors of Caesar. The char from the grill adds a smoky depth that transforms ordinary salad into a satisfying main course. The dressing—creamy, tangy, and made with simple pantry staples—ties everything together, while crunchy croutons and freshly grated Parmesan provide texture and umami.

I discovered how well grilled chicken pairs with a classic Caesar dressing when I was hosting a casual backyard dinner and needed a dish that could travel easily from grill to table. Guests loved the contrast between warm, slightly smoky chicken and cool, crisp romaine. It has become our summer staple: quick to assemble, forgiving on timing, and easy to scale for guests. Every time I make this, someone asks for the recipe and then tells me later that it reminded them of a favorite restaurant salad—only better because it feels homemade and honest.

Ingredients

• Chicken: 2 boneless, skinless chicken breasts (about 1 pound total). Choose even-thickness breasts from a reputable butcher or brand; pound lightly if needed for uniform cooking.
• Seasoning: 1 tablespoon olive oil, 1 teaspoon garlic powder, 1 teaspoon dried Italian herb blend, 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper. These measurements create a well-balanced seasoning that enhances, not overpowers.
• Lettuce: 2 large heads romaine lettuce, washed and chopped. Look for crisp, bright green leaves and avoid wilted outer leaves for the best crunch and presentation.
• Optional vegetables: 1 cup cherry tomatoes, halved. Choose vine-ripened tomatoes for sweetness that offsets the dressing.
• Crunch: 1 cup croutons. Use a sturdy store-bought variety or make your own from day-old bread tossed with olive oil and a pinch of garlic powder.
• Cheese: 3/4 cup freshly grated Parmesan cheese (use 1/2 cup for tossing and 1/4 cup for finishing). Buy a wedge and grate it yourself for the best flavor.
• Dressing: 1/3 cup mayonnaise, 1 tablespoon freshly squeezed lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, 2 tablespoons freshly grated Parmesan. These proportions give a creamy, tangy dressing with body and umami.

Instructions

Prep the chicken:Pat the chicken breasts dry with paper towels and rub with olive oil. Season evenly with garlic powder, dried Italian herb blend, salt, and pepper. If breasts are uneven in thickness, place between plastic wrap and gently pound to an even 1/2–3/4-inch thickness for consistent cooking.Preheat the grill:Heat a gas or charcoal grill to medium-high (about 400°F). Oil the grates lightly to prevent sticking. If using a grill pan, preheat over medium-high heat until very hot; this generates a good sear and slightly charred flavor.Grill the chicken:Place the chicken on the hot grill and cook 6–7 minutes per side, flipping once, until grill marks appear and the internal temperature reaches 165°F. Let the breasts rest 5 minutes before slicing against the grain into 1/2-inch strips—this keeps juices locked in and produces tender slices.Make the dressing:In a medium bowl whisk together mayonnaise, lemon juice, Dijon mustard, Worcestershire sauce, and 2 tablespoons grated Parmesan until smooth. Taste and adjust: add a pinch of salt if needed or an extra 1/2 teaspoon lemon for brightness. The dressing should be creamy but pourable.Assemble the salad:In a large bowl combine chopped romaine and halved cherry tomatoes (if using). Add about half the dressing and toss gently to coat—reserve the remainder for drizzling. Arrange sliced grilled chicken over the greens, sprinkle with the remaining Parmesan, then scatter croutons on top. Drizzle extra dressing as desired and serve immediately so lettuce stays crisp.

Storage Tips

Store leftover chicken and salad components separately: chilled grilled chicken lasts 3–4 days in an airtight container and keeps its texture best when not combined with lettuce. The dressing will keep for about one week refrigerated in a sealed jar. If you need to freeze, portion cooked chicken in freezer-safe bags and remove as much air as possible; it will keep for up to 3 months. Reheat chicken gently in a low oven or skillet to avoid drying out. For best results, pack salads for lunch with dressing in a small separate container and assemble just before eating.

Ingredient Substitutions

For a lighter dressing, substitute half the mayonnaise with plain Greek yogurt (use full-fat for creaminess or low-fat for fewer calories). Swap chicken for grilled shrimp or salmon for a seafood twist—adjust grill times to 2–3 minutes per side for shrimp and 3–4 minutes per side for salmon depending on thickness. If you need gluten-free, use gluten-free croutons or toasted nuts like slivered almonds for crunch. Want more classic anchovy depth? Add 1–2 anchovy fillets mashed into the dressing—or 1/2 teaspoon anchovy paste—to introduce savory complexity without overt fishiness.

Serving Suggestions

Serve this on a chilled platter for casual dinner parties or individually plated for a more refined presentation. Pair with crusty bread and a crisp white wine such as Sauvignon Blanc or a light rosé. For a heartier meal, add a slice of grilled sourdough brushed with garlic butter. Garnish with lemon wedges, extra grated Parmesan, and a sprinkle of cracked black pepper. This salad shines alongside grilled vegetables or a simple soup for a balanced seasonal menu.

Seasonal Adaptations

In summer, highlight sweet cherry tomatoes and add grilled corn kernels for texture and color. In autumn or winter, swap cherry tomatoes for roasted beets or oven-roasted squash and use sturdier greens like romaine hearts mixed with kale to stand up to the dressing. Spring calls for fresh herbs—chopped parsley or chives folded into the dressing brightens the profile. Adjust the lemon and Dijon balance slightly depending on seasonal produce sweetness to maintain bright acidity.

Meal Prep Tips

For smart meal prep, grill a batch of chicken breasts, slice, and store in vacuum-sealed bags or airtight containers. Keep romaine leaves intact and store wrapped in paper towel inside a sealed bag to maintain crispness for 3–4 days. Portion dressing into small jars or squeeze bottles for quick assembly. When assembling multiple lunches, add croutons and grated Parmesan right before eating to preserve crunch and texture.

Making this grilled Caesar salad is a small ritual that reliably delivers big flavor: smoky chicken, bright dressing, and crunchy finishing touches make it feel both comforting and elevated. Share it with friends or tuck it into a weeknight rotation—it responds well to small tweaks and always brings people to the table.