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Grilled Chicken Caesar Salad

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Servings: 4


For the grilled chicken:

  • 2 boneless, skinless chicken breasts
  • 2 tablespoons extra virgin olive oil
  • juice of 1 lemon

For the Caesar dressing:

  • 1 clove garlic, minced
  • 3 (oil packed) anchovy fillets, drained
  • 1 large egg yolk
  • juice of 1 lemon
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons vegetable oil
  • 1/2 teaspoon Dijon mustard
  • 1 tablespoon Parmesan cheese

For serving:

  • shaved Parmesan cheese
  • 3-4 hearts of romaine lettuce
  • 1/4 cup toasted walnuts
  • fresh ground black pepper


  • Place the chicken breasts in a shallow dish and add the olive oil and lemon juice.  Set aside while preparing the dressing.
  • Place all the ingredients for the Caesar dressing into a tall measuring cup or bowl.  Using an immersion or stick blender, process until smooth and creamy.  Refrigerate while grilling the chicken.
  • Preheat an indoor or outdoor grill.  Remove the chicken from the oil and lemon juice and shake off the extra marinade.  Place the chicken breasts on the hot grill/griddle and season with salt and pepper.  Grill until the chicken is cooked through.  Remove from the pan and cut into strips for serving.
  • Separate the clean lettuce leaves and plate them individually or cut into bite sized pieces and add to a large salad bowl.  Add the chicken, shaved Parmesan, walnuts and plenty of fresh ground black pepper.  Drizzle with the Caesar dressing and serve immediately.


Recipe inspired from several recipes including Epicurious, Bon Appetit, and Williams Sonoma.  
NOTE: A raw egg yolk was used in this recipe. However, consuming raw eggs is not recommended for infants, elderly, pregnant women and those battling serious illness. If you have concerns, please use a pasteurized egg which has been gently heated to the precise temperature needed to kill most food-borne bacteria like Salmonella.