Grilled Chicken Caesar Salad Recipe

I’m sharing my easy chicken for salads featuring a flavor-packed grilled chicken marinade and homemade Caesar dressing with one simple secret.

I wanted something bold for a weeknight: charred, juicy boneless skinless chicken breasts sliced over crisp romaine with a bright, punchy dressing. This Grilled Chicken Caesar Salad hides a secret: the dressing gets umami depth from anchovy fillets and a splash of extra virgin olive oil that makes you keep coming back.

I’ve chased the Best Chicken Marinade For Salad for years, tried shortcuts, failed gloriously, learned a trick or two. When it comes to Cooking Chicken For Salads, this hits the sweet spot between grill smoke and tang without being fussy.

Trust me, you’ll want this on repeat.

Ingredients

• Chicken brings lean protein helps muscle repair mild flavor soaks up the marinade.
• Extra virgin olive oil gives healthy fats silky texture and richer dressing flavor.
• Lemon adds bright acidic tang cuts richness and adds vitamin C.
• Garlic gives savory punch offers antioxidants and aromatic warmth when grilled.
• Anchovies pack umami and saltiness boost savory depth without tasting fishy.
• Parmesan adds sharp cheesy salt lots of calcium and a nutty finish.
• Romaine gives crisp texture hydration and some fiber with fresh green notes.
• Croutons bring crunch and simple carbs balance creaminess but can add extra salt.

Ingredient Quantities

• 1 1/2 pounds boneless skinless chicken breasts
• 1/4 cup extra virgin olive oil (marinade)
• 2 tablespoons fresh lemon juice (marinade)
• 2 cloves garlic, minced
• 1 teaspoon Dijon mustard (marinade)
• 1 teaspoon Worcestershire sauce (marinade)
• 1 teaspoon dried oregano
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 anchovy fillets, packed in oil
• 1 large egg yolk (or about 3 tablespoons mayonnaise as a safe substitute)
• 1 teaspoon Dijon mustard (dressing)
• 2 tablespoons fresh lemon juice (dressing)
• 1 teaspoon Worcestershire sauce (dressing)
• 1/2 cup extra virgin olive oil (dressing)
• 1/2 cup finely grated Parmesan cheese (dressing)
• 2 heads romaine lettuce (about 6 cups), trimmed
• 2 cups croutons, homemade or store bought
• 1/2 cup shaved or extra grated Parmesan for serving
• Salt and freshly ground black pepper to taste
• Lemon wedges for serving, optional

How to Make this

1. Whisk together the marinade: 1/4 cup extra virgin olive oil, 2 tablespoons fresh lemon juice, 2 cloves minced garlic, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 teaspoon dried oregano, 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper; add 1 1/2 pounds boneless skinless chicken breasts, coat well and refrigerate at least 30 minutes, up to 4 hours.

2. Preheat your grill or grill pan to medium high (about 400 to 450F) and oil the grates. Pat the chicken dry with paper towels before grilling and discard any leftover marinade that touched raw chicken.

3. Grill the breasts 6 to 8 minutes per side (timing depends on thickness) until an instant read thermometer reads 165F, get some nice char marks if you can. Transfer to a board and rest 5 to 10 minutes, then slice thinly against the grain.

4. Make the Caesar dressing: drain the 2 anchovy fillets and mash them into a paste with a fork, then whisk that with 1 large egg yolk (or about 3 tablespoons mayonnaise if you prefer no raw egg), 1 teaspoon Dijon mustard, 2 tablespoons fresh lemon juice and 1 teaspoon Worcestershire sauce.

5. While whisking constantly slowly stream in 1/2 cup extra virgin olive oil to emulsify the dressing, then stir in 1/2 cup finely grated Parmesan cheese. Taste and add salt and freshly ground black pepper as needed (remember anchovies and Parmesan are salty).

6. Trim and chop 2 heads romaine into bite sized pieces (about 6 cups), spin or pat dry so the dressing sticks better, put the lettuce in a large bowl.

7. Toss the romaine with enough dressing to lightly coat, then add 2 cups croutons and toss again gently so they dont all sink to the bottom.

8. Divide the dressed lettuce among plates or a big platter, arrange the sliced grilled chicken on top.

9. Finish with 1/2 cup shaved or extra grated Parmesan, a crack of black pepper, and lemon wedges on the side for squeezing if you like. Serve immediately.

Equipment Needed

1. large mixing bowl (for marinade and tossing the lettuce)
2. whisk
3. measuring cups and spoons
4. small bowl and fork (to mash anchovies and mix the yolk)
5. chef’s knife
6. cutting board
7. grill or heavy grill pan and tongs
8. instant read thermometer
9. salad spinner or clean kitchen towels / paper towels
10. microplane or box grater for Parmesan

FAQ

Grilled Chicken Caesar Salad Recipe Substitutions and Variations

• Anchovy fillets -> 1 teaspoon anchovy paste (easy 1:1 swap), or 1 tablespoon capers mashed with a pinch of salt, or 1/2 teaspoon fish sauce (use less, its stronger)
• Egg yolk -> 3 tablespoons pasteurized mayonnaise (already safe), or 1 tablespoon Greek yogurt + 1 teaspoon olive oil for a tangier, thicker dressing
• Parmesan (dressing) -> Pecorino Romano (slightly saltier, use a bit less), or Grana Padano 1:1, or nutritional yeast for a dairy free option (may need extra salt)
• Romaine lettuce -> Baby gem or butter lettuce for tender leaves, or sturdy kale (massage with a little oil and lemon to soften) for a heartier bite

Pro Tips

1) Let the chicken sit out about 15 to 20 minutes before it hits the grill so it cooks more evenly, then pat it very dry so you get nice char. Dont use the marinade that touched raw chicken for basting, if you want to baste make a separate small batch to use only for finishing.

2) Use an instant read thermometer and plan for carryover cooking: pull the breasts when they hit about 160F, tent and rest 5 to 10 minutes and theyll finish at 165F. Always slice against the grain for the most tender bites.

3) If you dont want raw egg, swap in pasteurized egg yolk or 3 tablespoons mayo, both will give a safe, creamy emulsion. For a foolproof dressing: mash the anchovies into a fine paste, then either whisk while streaming the oil very slowly, or blitz in a blender/immersion blender; if it gets too thick add a teaspoon or two of warm water to loosen.

4) Dry the romaine thoroughly in a salad spinner or with paper towels so the dressing sticks, and only add croutons right before serving so they stay crunchy. Taste the dressing last because anchovies and Parmesan are salty, so salt sparingly.