Description
A fresh, crunchy, tangy, and filling grilled chicken Caesar salad ready in just 15 minutes, perfect for quick lunches and easy dinners.
Ingredients
- 2 medium boneless, skinless chicken breasts (about 1 pound / 450g)
- 1 large head or 2 small heads romaine lettuce
- 2 tablespoons olive oil (extra virgin recommended)
- ½ cup freshly grated Parmesan cheese (about 50g)
- 2 cloves garlic, minced
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- ¼ cup mayonnaise (about 60ml)
- Salt and black pepper to taste
- 1 cup croutons (about 50g)
Instructions
- Pat the chicken breasts dry and lightly pound them to an even thickness (about ¾ inch). Brush both sides with olive oil and season generously with salt and pepper. Chop the romaine roughly and set aside in a large bowl.
- Heat a grill pan over medium-high heat until hot. Grill the chicken for about 3-4 minutes per side until cooked through and nicely charred, reaching an internal temperature of 165°F (75°C). Remove from heat and let rest for a few minutes before slicing thinly.
- While the chicken grills, whisk together minced garlic, lemon juice, Dijon mustard, Worcestershire sauce, mayonnaise, and a pinch of salt and pepper in a small bowl. Adjust seasoning and consistency as desired.
- Drizzle the dressing over the chopped romaine and toss gently but thoroughly to coat every leaf. Add the sliced grilled chicken on top, sprinkle with freshly grated Parmesan, and scatter croutons over everything. Toss gently or serve as is.
- Serve immediately while the chicken is warm and the lettuce is crisp. Optionally, add extra Parmesan and freshly cracked black pepper.
Notes
[‘Let the grilled chicken rest for a few minutes to keep it juicy and tender.’, ‘Use fresh garlic for the dressing for best flavor.’, ‘Season both chicken and dressing well with salt and pepper.’, ‘Make your own croutons by toasting cubed bread with olive oil and garlic powder for 10 minutes.’, ‘Double the dressing to keep in the fridge for quick lunches.’, ‘If no grill pan is available, cook chicken in a skillet or bake at 400°F for 15-18 minutes.’, ‘Store leftover grilled chicken in an airtight container in the fridge for up to 3 days; keep dressing separate.’, ‘Avoid dressing the salad in advance to prevent soggy lettuce.’]
- Prep Time: 5 minutes
- Cook Time: 7 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 1/4
- Calories: 350
- Sugar: 2
- Sodium: 450
- Fat: 18
- Saturated Fat: 4
- Carbohydrates: 8
- Fiber: 2
- Protein: 35
Keywords: grilled chicken, Caesar salad, quick meal, easy dinner, healthy salad, 15-minute recipe