Grilled Chicken Caesar Salad is an easy healthy dinner made with crisp romaine, marinated grilled chicken and sourdough croutons in a creamy Greek yogurt dressing. Because every part keeps well, this quick meal prep recipe suits weeknight dinners, packed lunches or a light summer supper.
The marinade time is what separates dry chicken from juicy, since red wine vinegar and oil need at least an hour to work. Grill about five minutes per side and pull the breasts at 165 degrees, because a few extra minutes turns them dry and tough.
This version builds the dressing on Greek yogurt rather than mayonnaise, which keeps it creamy while cutting the fat and adding real protein. Sourdough croutons replace the usual boxed kind, so the crunch carries a tangy, slightly sour flavor of its own.
Grilled Chicken Caesar Salad
Course: SaladsCuisine: AmericanDifficulty: Easy2
servings20
minutes25
minutes575
kcalMarinated chicken breasts grill for about ten minutes, then get sliced and fanned over a bowl of chopped romaine. Sourdough croutons, shaved parmesan and a creamy Greek yogurt caesar dressing finish off each generous serving.
Ingredients
- For the Grilled Chicken:
1 to 1¼ pounds boneless chicken breasts
2 tablespoons red wine vinegar or lemon juice
2 tablespoons olive oil
½ teaspoon garlic powder
½ teaspoon dried thyme
½ teaspoon dried oregano
¼ teaspoon salt
¼ teaspoon pepper
- For the Salad:
1 head romaine lettuce, chopped into bite-sized pieces
Sourdough croutons (prepared)
Caesar dressing (prepared)
Fresh parmesan, shaved
Directions
- Mix the marinade:Whisk the red wine vinegar, olive oil, garlic powder, thyme, oregano, salt and pepper in a small bowl until well combined.
- Marinate the chicken:Place the chicken breasts in a shallow dish or a 1-gallon sealable bag. Add the marinade, toss to coat and refrigerate for at least 1 hour or up to 12 hours.
- Bake the croutons:While the chicken marinates, bake the sourdough croutons in the oven.
- Blend the dressing:While the croutons bake, blend the caesar dressing ingredients together until smooth and creamy.
- Grill the chicken:Remove the chicken from the marinade, shake off the excess and discard the leftover marinade. Heat a grill or grill pan. Once hot, cook the chicken about 5 minutes per side, until it reaches 165°F internally and is no longer pink.
- Assemble and serve: Add a bed of chopped romaine to two bowls. Top with sliced chicken breast, sourdough croutons and shaved parmesan, then drizzle with caesar dressing and serve.
FAQs
Why does the chicken marinade use red wine vinegar?
Red wine vinegar brings acid, which loosens the surface proteins so the oil and dried herbs can move into the meat. Lemon juice does exactly the same job, which is why the recipe lists it as an equal swap. Without that acid the seasoning would sit on the outside and rinse straight off on the grill.
Should you rest the grilled chicken before slicing it?
Give the grilled breasts five to ten minutes on a cutting board before you slice into them. Cutting right away lets the hot juices run out onto the board, which leaves the chicken noticeably drier in the salad. That short rest also makes the meat easier to slice cleanly across the grain, so pieces stay tender.
Why shave the parmesan instead of grating it?
A vegetable peeler pulls wide, thin sheets that sit on top of the leaves instead of sinking into the dressing. Finely grated parmesan disappears into the creamy coating and you lose that salty bite in every single forkful. Shavings also soften slightly against the warm sliced chicken, which spreads that flavor around the whole bowl.
Can you use regular sandwich bread for the croutons instead of sourdough?
Sandwich bread works, though the crumb is soft and the cubes turn hard rather than genuinely crisp. Sourdough has an open, sturdy structure that dries into a crouton with a hollow crunch and a tangy edge. Day old bread of any kind performs better than fresh, since it holds its shape in the oven instead of collapsing.
How do you keep the romaine crisp before assembling?
Wash and dry the leaves thoroughly, then roll them in a clean kitchen towel and refrigerate until you assemble the bowls. Any water left clinging to the romaine dilutes the dressing and makes the leaves go limp within minutes. Chopping just before serving helps too, because cut edges brown and soften much faster than the whole leaves do.