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Crunchy Grilled Chicken Caesar Salad
20
min active
·
2
servings
·
30
min total
Juicy grilled chicken over crisp romaine with classic Caesar dressing and crunchy croutons.
Avo's Tip
Dry the lettuce well—water is the enemy of a crisp salad.
Let the chicken rest a few minutes after cooking so juices redistribute, then slice against the grain for tender bites.
Make the dressing first and taste for acidity—add a squeeze of lemon if it needs brightness.
No romaine? Kale works well — massage it with the dressing first to soften.
No time to make dressing? A good store-bought Caesar works; a Greek yogurt-based version is lighter.
No croutons? Roasted chickpeas or crushed pita chips add the same crunch.
COMMON QUESTIONS
Frequently Asked Questions
Everything you need to know before you start cooking.
Can I skip the anchovies or substitute them?
Yes—if you prefer not to use anchovies, substitute 1–2 teaspoons of capers or increase the Worcestershire slightly for umami. Greek yogurt mixed with a little soy sauce can also add tang and depth without fish.
Can I make this salad ahead of time?
You can make the dressing up to 3 days ahead and keep it chilled. Cooked chicken stores well for 2–3 days in the fridge. Only assemble the full salad right before serving so the lettuce and croutons stay crisp.
How can I vary this recipe?
Swap grilled chicken for shrimp or salmon, use kale or romaine + radicchio for a heartier base, or make it vegetarian by omitting anchovies and adding roasted chickpeas or extra Parmesan.
Storage & Reheating
Fridge: Store leftover dressing in a sealed jar and the chicken in an airtight container in the fridge for up to 3 days. Keep lettuce and croutons separate to preserve crunch.
Reheat: Reheat chicken gently in a skillet over medium heat or in a 350°F (175°C) oven until warmed through, then re-slice and assemble.
Why It Works
Uses simple pantry ingredients and a quick pan-sear for the chicken—no fancy equipment required.
The dressing comes together in one bowl, and you can make components ahead to speed assembly.
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Ingredients
1
1 lb boneless, skinless chicken breasts (about 2)
2
2 large hearts romaine (about 8–10 cups chopped)
3
1/2 cup mayonnaise
4
2 tbsp lemon juice (about 1 lemon)
5
1 tbsp Dijon mustard
6
1 tbsp Worcestershire sauce
7
1–2 tsp anchovy paste (or 2–3 minced anchovies; optional but classic)
8
1 small garlic clove, finely grated (or 1/2 tsp garlic powder)
9
2–4 tbsp water (to thin to “drizzle” consistency)
10
1 tsp kosher salt
11
1/2 tsp garlic powder
12
Optional: 1/2 tsp paprika (for color)
13
1 tbsp olive oil
14
1/3 cup shaved Parmesan (plus extra to finish)
15
1/4 cup finely grated Parmesan
16
1/2 tsp black pepper
17
1 1/2 cups croutons (store-bought or homemade)
18
Black pepper, to taste
19
1 lemon, cut into wedges
Instructions
1
Make the dressing (5 min). In a bowl, whisk mayo, lemon juice, Dijon, Worcestershire, anchovy (if using), garlic, and grated Parmesan. Add water 1 tbsp at a time until it’s creamy but drizzle-able. Pepper to taste.
2
Season the chicken (2 min). Pat chicken dry. Toss with olive oil, salt, pepper, garlic powder (and paprika if using).
3
Cook the chicken (12–15 min). Grill or pan-sear over medium-high heat until browned and cooked through (165°F). Rest 5 minutes, then slice.
4
Prep the salad base (5 min). Chop romaine, rinse if needed, and dry well (dry lettuce = crunchy salad).
5
Assemble (3 min). Add romaine to a large bowl. Toss with half the dressing. Add croutons and shaved Parmesan. Top with sliced chicken. Drizzle a little extra dressing over the chicken and finish with pepper and lemon wedges.
Quick Fixes
Chicken drying out: Don't skip resting 5 minutes after cooking before slicing — it keeps the juices inside.
Dressing too thick: Add water or lemon juice a teaspoon at a time until it drizzles easily.
Croutons soggy: Add croutons right before serving, not when prepping ahead.
ingrediENTS
—
1
1 lb boneless, skinless chicken breasts (about 2)
—
2
2 large hearts romaine (about 8–10 cups chopped)
—
3
1/2 cup mayonnaise
—
4
2 tbsp lemon juice (about 1 lemon)
—
5
1 tbsp Dijon mustard
—
6
1 tbsp Worcestershire sauce
—
7
1–2 tsp anchovy paste (or 2–3 minced anchovies; optional but classic)
—
8
1 small garlic clove, finely grated (or 1/2 tsp garlic powder)
—
9
2–4 tbsp water (to thin to “drizzle” consistency)
—
10
1 tsp kosher salt
—
11
1/2 tsp garlic powder
—
12
Optional: 1/2 tsp paprika (for color)
—
13
1 tbsp olive oil
—
14
1/3 cup shaved Parmesan (plus extra to finish)
—
15
1/4 cup finely grated Parmesan
—
16
1/2 tsp black pepper
—
17
1 1/2 cups croutons (store-bought or homemade)
—
18
Black pepper, to taste
—
19
1 lemon, cut into wedges
instructions
1
Make the dressing (5 min). In a bowl, whisk mayo, lemon juice, Dijon, Worcestershire, anchovy (if using), garlic, and grated Parmesan. Add water 1 tbsp at a time until it’s creamy but drizzle-able. Pepper to taste.
2
Season the chicken (2 min). Pat chicken dry. Toss with olive oil, salt, pepper, garlic powder (and paprika if using).
3
Cook the chicken (12–15 min). Grill or pan-sear over medium-high heat until browned and cooked through (165°F). Rest 5 minutes, then slice.
4
Prep the salad base (5 min). Chop romaine, rinse if needed, and dry well (dry lettuce = crunchy salad).
5
Assemble (3 min). Add romaine to a large bowl. Toss with half the dressing. Add croutons and shaved Parmesan. Top with sliced chicken. Drizzle a little extra dressing over the chicken and finish with pepper and lemon wedges.
High comfort. Low effort. Designed for real weeknights.
RECIPE
Crunchy Grilled Chicken Caesar Salad
20
min active
·
30
min total
·
2
servings
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