Go Back Email Link
–+ servings
grilled chicken caesar salad assembled on a plate
Print

Grilled Romaine Caesar Salad with Chicken

Grilled Romaine Caesar Salad with Chicken is just as tasty as a classic Caesar Salad but with a smoky flavor that cannot be beaten!
Course Lunch, Salad
Cuisine American
Keyword Caesar Salad, grilled caesar salad, Grilled Chicken Caesar Salad
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 4 servings
Calories 785kcal
Author Katie Cooksey

Ingredients

for the salad-

  • 3 heads romaine hearts
  • 2 tablespoons olive oil for brushing
  • 1 lb chicken breasts
  • 10 slices bacon cooked and roughly chopped
  • 3 tablespoons parmesan cheese shaved
  • 1/2 croutons crushed

for the chicken marinade-

  • 1/4 cup olive oil
  • 1 lemon zested and juiced (about 3 tablespoons)
  • 1 clove garlic minced
  • salt to taste
  • black pepper to taste

for the dressing-

  • 1/2 cup mayonnaise
  • 1 tablespoon dijon mustard
  • 3 tablespoons lemon juice juice of about 1 whole lemon
  • 2 whole anchovy filets* canned, or anchovy paste
  • 1/2 head** garlic will only use 4 cloves in dressing
  • 1/4 cup parmesan cheese freshly grated
  • 1/4 teaspoon black pepper freshly cracked + more to taste
US Customary - Metric

Instructions

  • In a large bowl, combine olive oil, lemon zest, lemon juice, garlic, salt and black pepper.
    Close-up of a hand whisking yellow vinaigrette in a clear glass bowl on a wooden surface.
  • Trim chicken breasts of any excess fat and cut into thin strips. Place in bowl with marinade ingredients and set aside while preparing other recipe elements.
    Raw chicken pieces marinating in a glass bowl with yellow liquid, placed on a wooden cutting board with a cloth nearby.
  • Preheat indoor or outdoor grill to high.
  • Slice 3 hearts of romaine in half lengthwise, brush with some olive oil, season with a little salt, and set aside.
    DSC03614 2
  • Place hearts of romaine onto the grill and char quickly on each side. Remove from grill and set aside.
    Two halves of romaine lettuce being grilled on a black grill pan, with garlic and small bowls of seasoning in the background.
  • Reduce the heat of the grill. Slice the head of garlic in half to reveal cloves. Drizzle with olive oil, salt, and black pepper. Place onto the grill, cut side down to char and soften, about 7-10 minutes.
    Tongs holding a grilled piece of halloumi over a ridged grill pan.
  • Remove garlic from grill when it has sufficient grill marks and has somewhat softened. Squeeze out 4 cloves and set aside for dressing.
    Hands peeling a roasted garlic clove on a speckled countertop.
  • Add the chicken to the grill and cook about 1-2 minutes per side or until internal temperature reaches 165° F. Remove chicken from the grill and cut into bite-size pieces.
    Chicken strips being grilled on a stovetop grill pan, handled with tongs.

for the dressing-

  • Add all dressing ingredients to a small blender and blend until smooth. (You can also whisk all ingredients in a small bowl if you don't have a blender.)
    A bowl of creamy batter with a whisk inside, placed on a marble surface.

to assemble-

  • Separate the romaine leaves (optional) and place them on a large serving platter. Add grilled chicken, bacon, parmesan cheese shavings, crushed croutons, and drizzle with the caesar dressing. Season with more freshly cracked black pepper, if desired. Serve immediately and enjoy!
    A grilled romaine salad topped with croutons, bacon, and thin cheese slices is drizzled with creamy dressing from a glass pitcher.

Video

Notes

*If you are allergic to anchovies, you can leave these out of the recipe, but be sure to add salt (to taste). Anchovies have a high salt content, which is why I left salt out of the dressing ingredients. If you think you won’t like the taste, don’t worry – you can’t even tell they’re in there. They just give this dressing the essential umami, salty flavoring.
**You can skip grilling the garlic if you don't want to take the time for this step. You only need 4 cloves of garlic for the dressing and can use raw, if desired. If you do grill your garlic head, you can save the rest for another recipe like garlic mashed potatoes or homemade bone broth. 

Nutrition

Calories: 785kcal | Carbohydrates: 5g | Protein: 36g | Fat: 69g | Saturated Fat: 16g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 31g | Trans Fat: 0.1g | Cholesterol: 128mg | Sodium: 895mg | Potassium: 608mg | Fiber: 1g | Sugar: 1g | Vitamin A: 226IU | Vitamin C: 20mg | Calcium: 143mg | Iron: 1mg
QR Code linking back to recipe