Chicken Caesar Salad
This Chicken Caesar Salad features juicy grilled chicken, crispy romaine, crunchy croutons, and creamy Caesar dressing. It’s a must-try classic!
Yield: 4 servings
Calories: 430kcal
Ingredients
For the Salad:
- 2 boneless skinless chicken breasts
- 6 cups romaine lettuce chopped
- 1 cup croutons
- ½ cup grated Parmesan cheese
- ½ cup cherry tomatoes halved (optional)
For the Chicken Marinade:
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
For the Caesar Dressing:
- ⅓ cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 1 clove garlic minced
- ¼ cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
Marinate the Chicken:
- In a small bowl, mix olive oil, lemon juice, garlic powder, salt, and pepper.
- Coat the chicken breasts with the marinade and let it sit for at least 30 minutes.
Grill the Chicken:
- Heat a grill or grill pan over medium heat.
- Place the marinated chicken on the grill and cook for 6-7 minutes on each side, until fully cooked.
- Let the chicken rest for 5 minutes before slicing.
Prepare the Salad Base:
- In a large bowl, toss the chopped romaine lettuce, croutons, and Parmesan cheese.
- Add cherry tomatoes if using.
Make the Caesar Dressing:
- In a small bowl, whisk together mayonnaise, Dijon mustard, lemon juice, garlic, and Parmesan cheese.
- Season with salt and pepper to taste.
Assemble the Salad:
- Slice the grilled chicken and place it on top of the salad.
- Drizzle the Caesar dressing over the salad and toss gently to combine.
- Serve immediately and enjoy!
Notes
- Storage Tip: Store leftover salad (without dressing) in an airtight container in the fridge for up to 2 days.
- Reheating Tip: Reheat leftover chicken in a skillet over medium heat for 4-5 minutes to keep it juicy.
- Serving Tip: Add bacon bits, avocado slices, or a poached egg for a more filling meal.
Nutrition
Calories: 430kcal | Carbohydrates: 15g | Protein: 35g | Fat: 28g | Fiber: 3g | Sugar: 2g