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Crispy Grilled Chicken Caesar Salad Recipe with Easy Homemade Dressing

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A quick and easy crispy grilled chicken Caesar salad with a garlicky, tangy homemade dressing that elevates the classic salad to a satisfying meal perfect for weeknights or casual entertaining.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 1 lb / 450 g), pounded to even thickness
  • 2 tablespoons olive oil (for grilling)
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • Salt and freshly ground black pepper, to taste
  • 1 large head of romaine lettuce, washed and chopped
  • 1/2 cup freshly grated Parmesan cheese
  • 1 cup homemade croutons (optional)
  • 1 clove garlic, minced
  • 1 teaspoon anchovy paste (or 2 anchovy fillets, finely chopped)
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1/4 cup plain Greek yogurt (or blend in some cottage cheese for creaminess)
  • 1/4 cup extra virgin olive oil
  • 1/4 cup freshly grated Parmesan cheese (for dressing)
  • Salt and black pepper, to taste

Instructions

  1. Pat the chicken breasts dry with paper towels. Drizzle with olive oil, then sprinkle garlic powder, smoked paprika, salt, and pepper on both sides. Rub the seasoning in evenly. Let it sit for 10 minutes at room temperature.
  2. In a medium bowl, whisk together minced garlic, anchovy paste, lemon juice, and Dijon mustard until smooth. Add Greek yogurt and Parmesan cheese, then slowly drizzle in the olive oil while whisking vigorously to emulsify. Season with salt and pepper to taste. Optionally, pulse in a blender for 15 seconds for extra creaminess. Set aside.
  3. If using croutons: Toss cubed bread with olive oil, garlic powder, and a pinch of salt. Spread on a baking sheet and bake at 375°F (190°C) for 10–12 minutes or until golden and crisp, stirring halfway through. Cool completely.
  4. Heat grill pan over medium-high heat until hot (about 5 minutes). Place chicken breasts on the pan and cook for 5-6 minutes per side, or until internal temperature reaches 165°F (74°C) and chicken is crispy and charred. Avoid moving chicken too much. Rest chicken for 5 minutes before slicing.
  5. In a large bowl, toss chopped romaine with about half of the dressing. Add sliced chicken on top, sprinkle with Parmesan, and scatter croutons over the salad. Drizzle remaining dressing as desired. Toss gently before serving.

Notes

Rest the chicken after grilling to keep it juicy. If dressing thickens after refrigeration, stir in a teaspoon of water or lemon juice before tossing. Croutons can be made ahead and stored in an airtight container. Use fresh garlic for best flavor. Avoid crowding the grill pan for proper searing.

Nutrition

Keywords: grilled chicken, Caesar salad, homemade dressing, quick salad, easy dinner, healthy salad, weeknight meal

Find it online: https://emmaoven.com/crispy-grilled-chicken-caesar-salad-recipe-with-easy-homemade-dressing/