Grilled Chicken Caesar Salad
Introducing our official salad of summer: Grilled Chicken Caesar Salad! Easy, satisfying, and full of flavor.
The dressing keeps it simple without sacrificing taste, while the grilled chicken, baguette croutons and slightly charred romaine come together quickly for a meal that’s as delicious as it is effortless.
Key ingredients
- Boneless skinless chicken thighs: This is my favorite cut for a Caesar salad. Chicken thighs are juicier and more flavorful than breasts and cook up quickly on the grill.
- Romaine hearts: We give them a quick char for smoky depth while keeping the centers crisp.
- Baguette: Sliced thick, grilled until golden, then roughly chopped into croutons that soak up dressing.
- Mayonnaise: Traditional Caesar dressing begins with emulsifying oil, egg yolks, and lemon – essentially making mayo from scratch. Our shortcut? Start with ready-made mayo as the base, then boost it with garlic, Parmesan, Dijon, and other flavor powerhouses.
- Anchovies: Anchovies melt into the dressing, adding rich umami depth. You don’t need top-shelf fillets for this. I always opt for cheap (generally under $2) Cento anchovies packed in olive oil from Trader Joe’s.
- Olive oil: All of the dressing ingredients can be quickly mixed in a blender — except the olive oil! Make sure to whisk in the olive oil by hand as the last step. Adding olive oil to a blender or food processor can make it turn bitter.
Step by step instructions
Step 1: Marinate the chicken in a mixture of olive oil, lemon juice, oregano, garlic powder and salt.
Step 2: Combine all ingredients for the dressing (except the olive oil!) in a blender and mix until smooth. Slowly whisk in the olive oil.
Step 3: Grill the chicken, baguette slices and romaine.
Step 4: Assemble your salad! Chop the romaine (or serve in wedges), slice the chicken and roughly chop the baguette into croutons.
Storage
For the best flavor and texture, I recommend storing all leftover Caesar salad components separately.
- Romaine: I prefer to grill just what we’ll eat immediately. For leftovers, skip grilling and serve with fresh romaine the next day (grilled romaine wilts quickly).
- Caesar dressing: Store in an airtight container in the fridge for up to 5 days. If it thickens, thin with a splash of water or lemon juice.
- Grilled chicken: Keep in an airtight container in the refrigerator for 3–4 days.
- Croutons: Store in an airtight container at room temperature for 1-2 days.
FAQs
I prefer full-fat mayonnaise for this recipe and generally opt for Duke’s or Hellman’s. Light mayo, Miracle Whip and vegan mayos can also work if you enjoy their taste, but the dressing will be milder and more on the sweet side.
Anchovies melt into the dressing, adding a deep umami richness rather than a “fishy” taste. The garlic, lemon, and Parmesan balance them perfectly.
If you’re skeptical, start with 2 fillets instead of 4 or add a bit more Worcestershire sauce (which actually generally includes anchovies as an ingredient!).
Absolutely! It tends to thicken as it chills. You can thin it with 1-2 teaspoons of lemon juice or water before using.
Yes, but adjust the cooking time (about 4–8 minutes per side) and make sure not to overcook as breasts are more prone to drying out.
Grilled Chicken Caesar Salad Recipe
- Total Time: 1 hour 18 minutes
- Yield: 4-6
- Prep Time: 30 minutes
- Marinade: 30 minutes
- Cook Time: 18 minutes
- Category: Dinner
- Method: Grill
- Cuisine: Global
Description
A smoky twist on Caesar salad—juicy grilled chicken thighs, charred romaine, crispy garlic croutons, and creamy dressing for the ultimate summer meal.
Ingredients
Caesar Dressing
- 1 cup (210 grams) mayonnaise
- 2 oz (60 grams) Parmesan cheese, grated
- 1 teaspoon Worcestershire sauce
- 4 anchovy fillets
- 2 cloves garlic, minced
- 1 tablespoon Dijon mustard
- 2 tablespoons lemon juice
- 4 tablespoons olive oil
- Kosher salt to taste
Grilled Chicken
- 6 boneless skinless chicken thighs (about 1.5 lbs / 680 grams)
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1.5 teaspoons kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
Grilled Romaine and Croutons
- 1 small baguette, sliced diagonally into 1/2-inch (1.5 cm) slices
- 3 romaine hearts, halved lengthwise
- 2–3 tablespoons olive oil
- 1 clove garlic, halved
Garnishes
- Parmesan cheese, grated
- Charred lemons, optional (instructions in notes)
Instructions
- Make the Caesar dressing. Combine all ingredients in a blender except the olive oil and pulse until smooth. Transfer to a jar or bowl. Slowly drizzle in the olive oil and whisk until fully incorporated. Cover and refrigerate until ready to use.
- Prepare the chicken. Pound chicken thighs to even thickness if necessary. Combine the marinade ingredients: olive oil, lemon juice, kosher salt, garlic powder and oregano. Marinate the chicken for 30 minutes to 2 hours.
- Grill the chicken. Preheat a charcoal or gas grill to medium-high heat (about 450°F / 230°C), then clean and oil the grates. Remove the chicken from the marinade, pat dry, and grill covered over medium-high heat, flipping once, until cooked through (7–10 minutes per side). Let rest 5 minutes before slicing.
- Grill the croutons. Brush the baguette slices with olive oil and grill uncovered for 1 minute per side. Transfer to a plate, rub with the cut garlic clove, then roughly chop into croutons.
- Grill the romaine. Brush the cut side of the romaine with olive oil. Place romaine cut-side down on the grill and cook uncovered until lightly charred (1–2 minutes). Remove and leave whole for wedges or chop if preferred.
- Assemble and serve. Arrange the charred romaine on plates, top with chicken, croutons, and a generous drizzle of Caesar dressing. Garnish with Parmesan and a drizzle of charred lemon juice if desired. Serve immediately while warm.
Notes
Charred Lemons: Halve lemons crosswise and place cut-side down on a hot grill until blackened at the edges, 1-2 minutes.
Storage: Store components separately for best flavor and texture. Caesar dressing will keep in an airtight container in the refrigerator for up to 5 days. Leftover grilled chicken will keep in an airtight container in the refrigerator for 3-4 days.
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