Grilled Chicken Caesar Salad

Ingredients

• 454 g (1 pound)romaine lettuce
• 340 g (12 ounces)garlic-herbed grilled chicken
• 180 ml (3/4 cup)lemony Caesar dressing
• 50 g (1/2 cup)shredded Parmesan cheese
• to tastefreshly ground black pepper
• 240 ml (1 cup)mayonnaise
• 7.5 ml (1 1/2 teaspoons)anchovy paste
• 1 medium–large clovegarlic
• 1.25 ml (1/4 teaspoon)salt
• 7.5 ml (1 1/2 teaspoons)Dijon mustard
• 7.5 ml (1 1/2 teaspoons)Worcestershire sauce
• 30 ml (2 tablespoons), or more to tastefresh lemon juice
• Zest of 1 lemonlemon
• 25 g (1/4 cup)grated Parmesan cheese

Instructions

1. 1

   Toss the salad

   In a large bowl, combine the romaine, chicken and 1 cup of Lemony Caesar Dressing. Toss with clean hands or a large spoon and fork until coated.

2. 2

   Add the Parmesan

   Transfer the dressed salad to a serving bowl and scatter the shredded Parmesan over the top.

3. 3

   Season and serve

   Grind black pepper over the salad to taste.

What is grilled chicken Caesar salad?

Caesar salad is an American classic built around crisp romaine, Parmesan and a savoury, tangy dressing. This version makes it a more substantial meal with garlic-herbed grilled chicken.

The homemade dressing combines lemon, anchovy, mustard and Worcestershire with a mayonnaise base. Those bold flavours coat the leaves and complement the smoky, seasoned chicken.

Nutrition and macros by portion

The nutrition label shows one serving as written: 372 calories, 27g protein, 4g carbs, 29g fat.

The chicken provides most of the protein, while the romaine contributes a small amount of carbohydrate. The mayonnaise and Parmesan are the main sources of fat, with the cheese also adding protein. For a more balanced plate, serve the salad with a portion of wholegrain bread or another grain.

The dressing's key ingredients

Anchovy and Worcestershire: these bring the dressing its savoury depth, while Dijon adds a little sharpness. Lemon juice and zest give it a bright, fresh edge.

Parmesan: grated cheese blends into the dressing, while shredded Parmesan is added over the finished salad for a more distinct cheesy bite.

Tossing for an even coating

Add the dressing to the romaine and chicken in a bowl with plenty of room to move them around. Toss gently until the leaves are coated without crushing them.

The ingredient list gives 3/4 cup of dressing, while the method specifies 1 cup for tossing. Start with the listed amount and add more as needed to coat the salad to your liking.

Keeping the leaves crisp

Dry romaine takes dressing better than wet leaves, which can dilute the sauce and make the salad soggy. Tear or chop the leaves into manageable pieces so they are easy to toss and eat.

Dress the salad close to serving time. Add the shredded Parmesan and pepper at the end so they remain on the surface rather than disappearing into the bowl.

Chicken and serving temperature

Use the garlic-herbed grilled chicken prepared for the recipe, cut or sliced into bite-sized pieces if needed. If it is freshly cooked, let it rest briefly before adding it to the lettuce.

Serve the salad soon after tossing, while the romaine is still crisp. It works as a lunch or dinner on its own, or alongside bread or a simple soup.

Making the dressing ahead

The dressing's lemon, garlic and savoury ingredients benefit from being mixed thoroughly so their flavours are evenly distributed. Keep any extra dressing separate from the lettuce until you are ready to serve.

Taste before tossing and adjust the lemon or pepper to suit your preference. The recipe allows for more lemon juice if you want a sharper finish.

Recipe notes & tips

• Dry the romaine well after washing so the dressing clings to the leaves.
• Begin with less dressing and add more only if the salad needs it.
• Slice the chicken into bite-sized pieces for easier tossing and serving.
• Use freshly grated lemon zest for a fragrant, citrusy note.
• Grind the black pepper over the salad just before serving.

Variations

• Extra lemon: add more lemon juice to the dressing for a sharper flavour.
• More anchovy: increase the anchovy paste slightly for a deeper savoury note.
• Croutons: scatter toasted bread cubes over the salad for crunch.
• Different greens: replace some of the romaine with another crisp lettuce.
• Peppery finish: add extra freshly ground black pepper at the table.

Common mistakes to avoid

• Wet lettuce: excess water thins the dressing; dry the leaves thoroughly before tossing.
• Too much dressing: overdressed leaves can turn limp; add it gradually and stop when coated.
• Tossing too roughly: crushed leaves lose their crisp texture; mix gently with clean hands or utensils.
• Adding the topping too early: Parmesan can get buried during tossing; sprinkle it over the salad just before serving.
• Leaving it dressed: the romaine softens as it sits; toss only shortly before the meal.

How to store

For the best texture, store undressed romaine, chicken and dressing separately in airtight containers in the fridge and assemble when ready to eat. Refrigerate leftover dressed salad promptly and eat within a day, though the leaves will soften. Reheat chicken separately if you prefer it warm.

Frequently asked questions