Grilled Chicken Caesar Salad
User Reviews
5
Grilled Chicken Caesar Salad
Description
The recipe starts by grilling chicken breast that has been pounded to an even thickness, seasoned with olive oil and Cajun seasoning, and cooked until juicy and well-charred. Meanwhile, the salad is assembled with torn romaine hearts, crunchy croutons, and freshly grated Parmesan cheese. The homemade Caesar dressing combines mayonnaise, garlic, Parmesan, lemon juice, Worcestershire sauce, Dijon mustard, and anchovy paste to add depth and tanginess.
Once the chicken is sliced and rested, it is laid on top of the dressed salad, which can be finished with additional Parmesan and lemon wedges for added brightness. This salad serves as a hearty main dish balancing smoky grilled meat with crisp greens and a creamy dressing.
Leftovers of chicken, lettuce, and dressing can be stored separately in the refrigerator for up to three days. You can adapt the seasoning by substituting Cajun with preferred chicken seasoning varieties.
Ingredients
- 1 pound chicken breast boneless skinless
- 2 tablespoons olive oil
- 1 tablespoon Cajun seasoning or to taste
Salad
- 2 heads romaine lettuce torn into bite-size pieces, hearts
- 1 cup croutons
- ⅓ cup Parmesan Cheese plus additional for serving, shredded
- lemon for serving, wedges
Caesar Dressing
- ½ cup mayonnaise
- 1 clove garlic minced
- 2 tablespoons Parmesan Cheese grated
- 1 ½ tablespoons lemon juice fresh
- 1 ½ teaspoons Worcestershire sauce
- 1 teaspoon anchovy paste optional
- 1 teaspoon Dijon mustard
Instructions
- In a small bowl, whisk mayonnaise, garlic, parmesan cheese, lemon juice, Worcestershire sauce, anchovy paste, and dijon mustard. Season with salt and black pepper to taste and refrigerate until serving.
- Preheat the grill to medium-high heat (400°F).
- Using the flat side of a meat mallet or a rolling pin, pound the chicken breasts to ½-inch thick. Drizzle with olive oil and season with Cajun seasoning.
- Place chicken on the grill for 7-8 minutes. Flip over and cook an additional 6 to 8 minutes or until no pink remains and the chicken reaches 165°F. Rest for 3 to 5 minutes before slicing.
- Meanwhile, in a large bowl, combine romaine lettuce, croutons, and ⅓ cup parmesan cheese. Add dressing and toss to combine; you may not need all of the dressing.
- Slice the chicken, and place it on top of the salad. Sprinkle with additional parmesan cheese and serve with lemon wedges.
Notes
- Substitute Cajun seasoning with blackened seasoning, chicken seasoning, or lemon pepper to vary the flavor.
- Store any leftover grilled chicken, lettuce, and dressing separately in covered containers to maintain freshness for up to three days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 517 kcal
% Daily Value*
| Calories | 517 | 26% |
| Carbohydrates | 17g | 6% |
| Protein | 34g | 68% |
| Fat | 35g | 54% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 14g | 82% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 93mg | 31% |
| Sodium | 942mg | 39% |
| Potassium | 1256mg | 27% |
| Fiber | 7g | 28% |
| Sugar | 4g | 8% |
| Vitamin A | 27403IU | 548% |
| Vitamin C | 17mg | 19% |
| Calcium | 255mg | 26% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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