Best 11 Grilled Chicken Caesar Salad Recipes

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Indulge in a symphony of flavors with our Grilled Chicken Caesar Salad, a culinary masterpiece that tantalizes your taste buds. This delectable dish seamlessly blends the smokiness of grilled chicken, the crispiness of romaine lettuce, the richness of Caesar dressing, and the savory crunch of croutons. Each bite is a harmonious dance of textures and flavors, leaving you craving more.

For those with dietary restrictions or preferences, we offer a versatile array of recipe variations. Vegetarians can relish the Grilled Halloumi Caesar Salad, where succulent halloumi cheese takes center stage, while those seeking a gluten-free option will delight in the Gluten-Free Grilled Chicken Caesar Salad. For a lighter twist, try the Grilled Chicken Caesar Salad with Avocado Dressing, where creamy avocado lends a refreshing touch to the classic dressing.

Craving a hearty main course? Look no further than the Grilled Chicken Caesar Salad Wrap, where all the salad's components are lovingly wrapped in a soft tortilla. And for a quick and easy lunch, the Grilled Chicken Caesar Salad Sandwich hits the spot with its combination of grilled chicken, crispy lettuce, and creamy dressing, all nestled between two slices of bread.

Whichever recipe you choose, the Grilled Chicken Caesar Salad promises an unforgettable culinary experience. Its vibrant flavors and versatile nature make it a perfect choice for any occasion, whether it's a casual lunch, a backyard barbecue, or an elegant dinner party. So gather your ingredients, fire up the grill, and prepare to indulge in a symphony of flavors that will leave you craving more.

Here are our top 11 tried and tested recipes!

GRILLED CHICKEN CAESAR SALAD



Grilled Chicken Caesar Salad image

Whenever we're invited to potlucks, I'm always asked to bring a salad because people know it's one of my specialties. This dish is especially good on summer days when it's too hot to cook on the stove. -Deb Weisberger Mullett Lake, Michigan

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 13

1/2 cup red wine vinegar
1/2 cup reduced-sodium soy sauce
1/2 cup olive oil
1 tablespoon dried parsley flakes
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon pepper
6 boneless skinless chicken breast halves (4 ounces each)
1 large bunch romaine, torn (12 cups)
1-1/2 cups Caesar salad croutons
1 cup halved cherry tomatoes
2/3 cup creamy Caesar salad dressing

Steps:

  • In a large resealable plastic bag, combine the first eight ingredients; add the chicken. Seal bag and turn to coat; refrigerate for at least 4 hours., Drain and discard marinade. Grill chicken, uncovered, over medium-low heat for 6-8 minutes on each side or until a thermometer reads 170°. , Meanwhile, in a large bowl, combine the romaine, croutons and tomatoes; add dressing and toss to coat. Divide among six salad plates. Slice chicken; arrange on salads.

Nutrition Facts :

GRILLED CHICKEN CAESAR SALAD



Grilled Chicken Caesar Salad image

Makes a great grilled chicken Caesar salad with a definite bite to it. You can use less garlic and anchovies if you prefer a milder flavor.

Provided by Kate Killion Kvech

Categories     Salad     Green Salad Recipes     Caesar Salad Recipes

Time 25m

Yield 4

Number Of Ingredients 15

½ cup freshly shredded Parmesan cheese, divided
¼ cup olive oil
¾ (2 ounce) can anchovies, drained
4 cloves garlic, minced
1 large egg
½ medium lemon, juiced
1 tablespoon red wine vinegar
¼ teaspoon Worcestershire sauce
¼ teaspoon dry mustard
¼ teaspoon salt
¼ teaspoon ground black pepper
⅛ teaspoon prepared horseradish
1 pound skinless, boneless chicken breasts, cut into bite-size pieces
1 head romaine lettuce, shredded
½ cup Caesar salad croutons

Steps:

  • Preheat an outdoor grill for medium heat and lightly oil the grate.
  • Combine 1/4 cup Parmesan cheese, olive oil, anchovies, garlic, egg, lemon juice, red wine vinegar, Worcestershire sauce, mustard, salt, pepper, and horseradish in a blender; blend until smooth. Set dressing aside.
  • Cook chicken on the preheated grill, flipping halfway through, until no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Slice chicken when cool enough to handle.
  • Place romaine lettuce in a large bowl and pour dressing over top; toss until completely coated. Top with grilled chicken, remaining Parmesan, and croutons.

Nutrition Facts : Calories 369.1 calories, Carbohydrate 9.2 g, Cholesterol 125.8 mg, Fat 22.3 g, Fiber 2.7 g, Protein 33.4 g, SaturatedFat 5.2 g, Sodium 772 mg, Sugar 1.4 g

GRILLED CHICKEN CAESAR SALAD



Grilled Chicken Caesar Salad image

Depending on your appetite, this variation on a classic Caesar salad with grilled chicken makes an excellent first-course or a full-on meal. Hitting the lettuce with a little fire is an unexpectedly brilliant trick; the green leaves char and crisp and the insides become slightly tender, but you still get the satisfying crunch everyone loves about romaine. If you're a pescatarian, try it with grilled tuna, salmon or scallops.

Provided by Florence Fabricant

Categories     dinner, lunch, salads and dressings, appetizer, side dish

Time 2h40m

Yield 6 servings

Number Of Ingredients 11

2/3 cup extra-virgin olive oil
4 salt-cured anchovies, rinsed and dried
1/2 cup lemon juice
3 tablespoons Worcestershire sauce
2 cloves garlic, minced
2 pounds skinless and boneless chicken breasts
2 hard-cooked eggs
1/4 cup Parmigiano-Reggiano
Salt and ground black pepper to taste
2 heads romaine lettuce
4 slices whole-grain bread, without crusts

Steps:

  • Place 2 tablespoons of olive oil in a small saucepan. Add anchovies and cook on low, stirring, until they fall apart and meld with the oil. Place in a small bowl. Add the lemon juice, Worcestershire sauce, garlic and remaining olive oil.
  • Place chicken in a bowl, add 1/4 cup of the olive oil dressing, turn to coat chicken breasts, cover and set aside to marinate 2 hours, longer if refrigerated.
  • Separate egg whites and yolks. Place yolks in a small dish, add a little of the dressing, blend until smooth and mix in with the rest of the dressing. Stir in cheese. Season with salt and pepper. Dice whites and keep them separate.
  • Light a grill. Remove any tired outer leaves from the romaine, then quarter each head vertically. Place on a large platter and drizzle cut sides with a little of the dressing. Grill romaine close to the heat source, turning clusters of leaves and any individual leaves so they wilt a little and become lightly charred. Remove. Place bread on grill and sear to toast. Remove. Place chicken on grill and cook, turning a few times and basting with the marinade until cooked through, about 15 minutes. It's best to grill chicken away from the source of heat so it does not char.
  • Coarsely shred romaine onto a large rimmed platter. Dice toasted bread and add it, along with the egg whites. Drizzle with about half the dressing. Slice the chicken about 1/2-inch thick, arrange it over the romaine and drizzle with the remaining dressing. Serve warm.

Nutrition Facts : @context http, Calories 620, UnsaturatedFat 31 grams, Carbohydrate 20 grams, Fat 42 grams, Fiber 6 grams, Protein 41 grams, SaturatedFat 9 grams, Sodium 1059 milligrams, Sugar 5 grams, TransFat 0 grams

MARINATED GRILLED CHICKEN CAESAR SALAD



Marinated Grilled Chicken Caesar Salad image

Make and share this Marinated Grilled Chicken Caesar Salad recipe from Food.com.

Provided by Chris from Kansas

Categories     Chicken Breast

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

1/2 cup red wine vinegar
1/2 cup soy sauce
1/2 cup olive oil
1 tablespoon dried parsley flakes
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon pepper
6 boneless skinless chicken breast halves
1 bunch romaine lettuce, torn (12 cups)
1 1/2 cups caesar-flavor croutons
1 cup halved cherry tomatoes
2/3 cup creamy caesar salad dressing

Steps:

  • In a large resealable plastic bag, combine the first eight ingredients; add the chicken. Seal bag and turn to coat; refrigerate for at least 4 hours.
  • Drain and discard marinade. Grill chicken, uncovered, over medium-low heat for 12-15 minutes or until juices run clear, turning several times.
  • Meanwhile, in a bowl, combine the romaine, croutons and tomatoes; add dressing and toss to coat. Divide among six salad plates.
  • Slice chicken; arrange on salads.

SIMPLE GRILLED CHICKEN CAESAR SALAD



Simple Grilled Chicken Caesar Salad image

This recipe is simple, but it always gets great reviews.

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 2 servings.

Number Of Ingredients 9

2 tablespoons butter, melted
1/4 teaspoon garlic powder
1/8 teaspoon seasoned salt
2 to 3 slices day-old bread, cut into 1/2-inch cubes
1/2 cup Italian salad dressing
2 boneless skinless chicken breast halves
6 cups torn romaine
1/2 cup shredded Parmesan cheese
1/3 cup creamy Caesar salad dressing

Steps:

  • In a bowl, combine the butter, garlic powder and seasoned salt; add bread cubes and toss to coat. Place on a baking sheet; bake at 350° for 8-10 minutes or until golden brown., Pour Italian dressing into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for at least 3 hours. , Drain and discard marinade. Grill chicken, uncovered, over medium heat or broil 4-6 in. from the heat for 6-7 minutes on each side or until juices run clear. Cut into strips or cubes; refrigerate until chilled., Just before serving, combine the romaine, cheese, croutons and chicken in a salad bowl. Drizzle with Caesar dressing; toss gently to coat.

Nutrition Facts :

GRILLED-CHICKEN CAESAR SALAD



Grilled-Chicken Caesar Salad image

Categories     Salad     Chicken     Fish     Leafy Green     Appetizer     Quick & Easy     Parmesan     Spring     Summer     Grill/Barbecue     Gourmet     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 13

1 1/2 lb skinless boneless chicken breast halves
1/2 cup olive oil
1 teaspoon salt
3/4 teaspoon black pepper
2 garlic cloves, smashed
3 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
1 teaspoon anchovy paste
2 (10-oz) packages hearts of romaine
1/2 cup grated Parmigiano-Reggiano
1 1/2 cups plain or flavored croutons
Special Equipment
a well-seasoned large (2-burner) ridged grill pan

Steps:

  • Heat lightly oiled grill pan over moderately high heat until hot but not smoking. Meanwhile, pat chicken dry and coat with 1 tablespoon oil, then sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill chicken, turning over once, until just cooked through, 14 to 16 minutes total.
  • While chicken grills, blend garlic, lemon juice, mustard, anchovy paste, and remaining 1/2 teaspoon salt and 1/2 teaspoon pepper in a blender until combined. With motor running, add remaining 7 tablespoons oil in a slow stream, blending until emulsified.
  • Transfer chicken to a cutting board and cut into 1/2-inch-thick slices. Toss chicken with 2 tablespoons dressing in a large bowl. Add romaine, cheese, remaining dressing, and croutons and toss.

GRILLED CHICKEN CAESAR SALAD



Grilled Chicken Caesar Salad image

Provided by Food Network

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 15

2 large egg yolks
2 tablespoons Dijon mustard
Juice from 1 lemon
2 to 3 teaspoons Worcestershire sauce
4 cloves garlic, crushed
1 teaspoon anchovy paste
Salt and ground black pepper
2 tablespoons olive oil
4 boneless, skinless chicken thighs
Salt and ground black pepper
1 tablespoon smoked paprika
1/2 cup grated Parmesan
1/2 cup grated Romano cheese
4 romaine lettuce hearts, sliced in half lengthwise
1 tablespoon olive oil

Steps:

  • For the dressing: Combine the egg yolks, mustard, lemon juice, Worcestershire sauce, garlic, anchovy paste and some salt and pepper in a food processor. With the processor running, slowly add the oil until the dressing is thick and creamy.
  • For the salad: Preheat the oven to 375 degrees F. Heat a grill pan over medium-high heat.
  • Sprinkle the chicken with salt and pepper and dust with the paprika. Brown the chicken on the grill pan on both sides, then transfer the chicken to a baking sheet. Roast in the oven until cooked through, 15 to 18 minutes. Slice the chicken into strips.
  • Heat a nonstick skillet over medium-low heat. Combine the Parmesan and Romano cheese in a bowl. Using a tablespoon, make a few piles of cheese in the skillet. Let the cheese melt, and then flip the crisps. Cook until lightly browned on both sides. Place the cheese crisps on a paper towel.
  • Wipe out the grill pan and heat it over medium-high heat. Brush the romaine hearts on both sides with the olive oil. Grill the romaine hearts in batches, turning once, until just charred.
  • To serve: Place 2 romaine hearts on each plate side by side, top with a few chicken strips, drizzle with the dressing and garnish with the cheese crisps.

LIME GRILLED CHICKEN CAESAR SALAD



Lime Grilled Chicken Caesar Salad image

Marinated chicken grilled then sliced and served on your favorite salad greens with a topping of parmesan cheese and croutons with creamy Caesar salad dressing. Your man will love it!

Provided by Paula La Sage

Categories     Salad     Green Salad Recipes     Caesar Salad Recipes

Time 1h15m

Yield 5

Number Of Ingredients 9

4 skinless, boneless chicken breast halves
½ cup mesquite-lime marinade
½ head lettuce, torn into small pieces
1 large tomato, cut into wedges
½ sweet onion, sliced
1 green bell pepper, seeded and thinly sliced
2 tablespoons grated Parmesan cheese
1 cup large cheese and garlic croutons
½ cup creamy Caesar-style salad dressing

Steps:

  • In a shallow baking pan, arrange chicken and pour mesquite-lime marinade over all. Cover and place in the refrigerator to marinate for 1/2 hour before grilling.
  • Preheat a charcoal or gas grill to medium high heat.
  • Grill chicken breasts for approximately 15 minutes on each side, or until meat is cooked through and is no longer pink inside. Remove from heat, cool and slice into strips.
  • In a large bowl, toss together the lettuce, tomato, onion, pepper, cheese, croutons, dressing and chicken until evenly coated. Serve immediately.

Nutrition Facts : Calories 258.6 calories, Carbohydrate 14.1 g, Cholesterol 56.5 mg, Fat 10.6 g, Fiber 1.6 g, Protein 25.6 g, SaturatedFat 1.8 g, Sodium 1099.5 mg, Sugar 4.9 g

KITTENCAL'S GRILLED CHICKEN CAESAR SALAD



Kittencal's Grilled Chicken Caesar Salad image

For ease I have listed bagged lettuce, all ingredient amounts may be adjusted, this recipe will yield four if you are serving more then double amounts, once the chicken is cooked and the dressing is made this takes little time to put together, I strongly suggest to use my dressing from recipe#116849 --- prep time does not include grilling the chicken ----your family and/or guests will be licking their plate clean!

Provided by Kittencalrecipezazz

Categories     Chicken

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

4 uncooked boneless skinless chicken breasts
1.5 (10 ounce) bags chopped romaine lettuce
1/2 cup freshly grated parmesan cheese
1 cup halved red seedless grapes
4 green onions, chopped (optional)
1 cup garlic-flavored croutons
1/2 cup caesar salad dressing (see my Kittencal's Famous Caesar Salad)
fresh ground black pepper (optional)

Steps:

  • Season the chicken breasts as desired (I use a little seasoned salt and garlic powder) grill until thoroughly cooked (about 12-15 minutes) remove from heat and cool for 10 minutes.
  • Slice the breasts into about 1/2-inch slices.
  • In a large bowl toss the lettuce with Parmesan cheese, red grape halves, onions and croutons.
  • Add in the Caesar dressing and toss to coat (you may use more dressing to taste).
  • Season with fresh ground black pepper if desired.
  • Divide the salad between 4 serving bowls and top with sliced chicken.
  • Delicious!

GRILLED CHICKEN CAESAR SALAD A NEW WAY



Grilled Chicken Caesar Salad a New Way image

While the flavor will be good using leftover cold chicken in this recipe, the key to the specialness of the recipe and the great vibrant flavor of the salad, is to use warm, just-cooked chicken breasts and to place the warm, cooked chicken pieces IN the dressing instead of placing the dressing over the chicken. This technique adds a lot of flavor and works well with most any beef or shrimp salad recipe using a vinaigrette-type (not creamy) dressing as well.

Provided by Northwest Lynnie

Categories     Poultry

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb boneless skinless chicken breast, rinsed and dried
2 tablespoons olive oil
salt and pepper
1 head romaine lettuce (to taste)
garlic-cheese crouton
2 teaspoons fresh minced garlic cloves
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1/3 cup olive oil
1/4 cup freshly grated parmesan cheese (plus more for garnish)
salt and pepper

Steps:

  • Combine all dressing ingredients in a medium-size bowl.
  • Rub chicken breasts with the 2 tablespoons of olive oil and season them lightly with salt and pepper.
  • Grill breasts until browned and cooked through (about 3-4 minutes per side).
  • Let chicken rest for 5 minutes.
  • Cut chicken cross-wise into 1/4" slices.
  • Place slices and their juices in the bowl of dressing, mixing gently to coat.
  • Serve chicken and dressing over romaine and top with croutons.
  • Garnish with more Parmesan cheese.
  • Pass the pepper mill!
  • Cooking time includes cooked chicken resting time.

GRILLED CHICKEN KABOB CAESAR SALAD



Grilled Chicken Kabob Caesar Salad image

Grilled meat and bagged salad greens create dinner in minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 7

1 pound boneless skinless chicken breasts, cut into 1-inch pieces
8 medium green onions, cut into 4-inch pieces
1 large red bell pepper, cut into wedges
3/4 cup Caesar dressing
1 bag (10 ounces) ready-to-eat romaine lettuce
1/2 cup croutons
1/4 cup shredded Parmesan cheese (1 ounce)

Steps:

  • Heat coals or gas grill for direct heat. Thread chicken, onions and bell pepper alternately on each of four 10-inch metal skewers, leaving space between each piece. Reserve 1/2 cup of the dressing for serving. Brush skewers with remaining 1/4 cup dressing.
  • Cover and grill kabobs 4 to 6 inches from medium heat 10 to 12 minutes or until chicken is no longer pink in center.
  • Arrange kabobs on romaine; top with croutons and cheese. Serve with reserved 1/2 cup dressing.

Nutrition Facts : Calories 365, Carbohydrate 11 g, Cholesterol 90 mg, Fat 2, Fiber 3 g, Protein 32 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 600 mg

Tips:

  • For the best flavor, use a high-quality olive oil and freshly grated Parmesan cheese.
  • If you don't have a grill, you can cook the chicken in a grill pan over medium-high heat.
  • To make the dressing, you can use a blender or food processor. If you don't have either of those, you can whisk the ingredients together in a bowl.
  • If you want a creamier dressing, you can add a tablespoon or two of mayonnaise.
  • For a healthier dressing, you can use Greek yogurt instead of mayonnaise.
  • Be sure to wash the romaine lettuce thoroughly before using it.
  • You can add other vegetables to the salad, such as tomatoes, cucumbers, or croutons.
  • Serve the salad immediately after it's made.

Conclusion:

Grilled chicken caesar salad is a delicious and easy-to-make salad that's perfect for a summer meal. With its grilled chicken, creamy dressing, and crisp romaine lettuce, this salad is sure to please everyone at your table. So next time you're looking for a light and refreshing meal, give this grilled chicken caesar salad a try!

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