This Applebee’s grilled chicken Caesar salad is a chill, flavorful meal with juicy grilled chicken, crunchy romaine, and creamy dressing that actually tastes homemade. It’s fast, filling, and kinda perfect when you want dinner to feel like you tried… without trying too hard. Budget-friendly too — no weird ingredients.

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Quick Summary

Prep time: 10 mins
Cook time: 20 mins
Flavor: garlicky, lemony, savory-crisp
Great for: weeknights, light lunches, “oops I forgot to meal prep” days

Why I Like This Recipe

I wasn’t even that hungry tbh. Just wanted something not-sad with lettuce. Grabbed a lemon, threw some chicken on the grill pan, and it all just worked. The anchovies sound scary but don’t skip ’em — they do things.

Ingredients

For the grilled chicken:
2 boneless, skinless chicken breasts
2 tbsp olive oil
Juice of 1 lemon

For the Caesar dressing:
1 garlic clove, minced
3 oil-packed anchovy fillets
1 egg yolk
Juice of 1 lemon
¼ tsp salt
¼ tsp black pepper
3 tbsp olive oil
3 tbsp vegetable oil
½ tsp Dijon mustard
1 tbsp grated Parmesan

For serving:
3–4 romaine hearts
Shaved Parmesan
¼ cup toasted walnuts
Fresh ground black pepper

How To Make Grilled Chicken Caesar Salad

Marinate the chicken: Olive oil + lemon + chicken. Let it sit a bit while you handle the rest.
Blend the dressing: Everything in a tall cup — immersion blender till creamy. Chill it.
Grill time: Chicken goes on a hot grill or pan. Salt + pepper it. Flip when golden. Slice it up.
Prep the greens: Wash, dry, chop or leave whole — up to you. Plate it or bowl it.
Assemble: Lettuce + chicken + cheese + walnuts + pepper + big drizzle of dressing. That’s it.

Tips for Success

Use a pasteurized egg if the raw yolk weirds you out
Anchovies = flavor. Don’t skip ’em
Grill the chicken till it’s just done — overcooked = sad salad
Romaine needs to be dry or the dressing slides off

Storage and Reheating

Fridge: Store dressing separately. Chicken and lettuce can be kept for a day or two, but assemble fresh when you eat.
Freezer: Nope. Not a freezer salad.

Frequently Asked Questions

Do I have to use anchovies?
Yes. Or at least anchovy paste. It’s Caesar dressing, not ranch.
What’s a good sub for walnuts?
Toasted almonds or croutons. Both slap.
Can I use store-bought dressing?
You can… but this one’s honestly better and takes like 3 mins.
No grill — now what?
Pan works. Oven works. Just cook the chicken somehow.
What if I hate raw eggs?
Use pasteurized yolks or swap for mayo in a pinch.

Common Mistakes and How to Dodge Them

Watery lettuce: Dry your greens. Seriously. Even a paper towel helps.
Overcooked chicken: Pull it off the grill once it’s done — it keeps cooking a bit after.
Skipping anchovies: They’re the whole point. Don’t worry, it won’t taste fishy.
Not blending the dressing long enough: You want it creamy, not oily. Go full 30 seconds with the blender.
Dressing the salad too early: Wait till you’re ready to eat or it gets soggy.

Nutrition Facts (Per Serving)

Calories: 399 kcal
Total Fat: 36g
Saturated Fat: 5g
Cholesterol: 88mg
Sodium: 357mg
Potassium: 479mg
Total Carbohydrate: 4g
Dietary Fiber: 2g
Sugars: 1g
Protein: 16g