Grilled Chicken Caesar Salad offers a vibrant, modern take on the classic Caesar. Tender, marinated chicken paired with crisp focaccia croutons and a creamy Caesar dressing creates a satisfying main-dish salad that’s perfect for warm-weather meals—and easy enough to enjoy year-round using a stovetop method.
I reach for this salad all summer, and often the rest of the year too. When outdoor grilling isn’t possible, a skillet or stovetop grill pan delivers the same great flavor and texture.
Table of contents
- Recipe Highlights
- Ingredient Notes
- How to Make Grilled Chicken Caesar Salad
- Valerie’s Tips
- More Easy Main Dish Salads You’ll Love
Recipe Highlights
- Flexible cooking: Grill outdoors, use a stovetop grill pan, or sear in a skillet—this recipe adapts to your kitchen and season.
- Flavorful marinade: A lemon-Dijon marinade with garlic and rosemary infuses the chicken, giving it bright, savory notes that stand up on their own.
- Hearty and protein-packed: This salad works as a satisfying main course thanks to the lean chicken and Parmesan.
- Easy homemade croutons: Cubed focaccia tossed with olive oil and baked until crisp creates croutons with excellent texture and built-in flavor.
Ingredient Notes
- Chicken: Boneless, skinless breasts are ideal for even cooking and easy slicing. For faster and more uniform cooking, slice breasts horizontally or pound to about ½-inch thickness.
- Marinade: Lemon juice, olive oil, Dijon mustard, garlic, and rosemary (fresh or dried) with kosher salt and black pepper make a bright, savory marinade that deeply flavors the chicken.
- Salad basics: Crisp romaine, shredded Parmesan, and freshly ground black pepper keep the salad classic and refreshing.
- Caesar dressing: A good store-bought dressing works, but a quick homemade Caesar takes minutes and stores well if you want to prep ahead.
- Focaccia croutons: Seasoned focaccia makes outstanding croutons—toss ¾-inch cubes with olive oil and bake until golden and crispy.
How to Make Grilled Chicken Caesar Salad
- Whisk the lemon juice, olive oil, Dijon, minced garlic, rosemary, kosher salt, and black pepper to form the marinade. Place chicken in a zip-top bag, add the marinade, remove excess air, and move the chicken around until coated. Refrigerate at least 1 hour (up to 8 hours).
- Grill the chicken on an outdoor grill or stovetop grill pan about 4–5 minutes per side, until the internal temperature reaches 165°F. Alternatively, sear in a skillet with a little olive oil. Transfer to a cutting board and slice into strips.
- Toss focaccia cubes with olive oil on a rimmed baking sheet. Bake at 350°F for about 11–12 minutes total, tossing halfway through, until the croutons are golden and crisp. Remove and set aside.
- Chop romaine and toss with about half the Caesar dressing and half the Parmesan. Season with black pepper. Top with sliced chicken, remaining Parmesan, and the focaccia croutons. Serve extra dressing on the side.
Valerie’s Tips
Grilling or stovetop: Use an instant-read thermometer to ensure the chicken reaches 165°F. If you’re cooking thicker pieces, add extra time.
Prep for even cooking: Slice breasts in half or pound to ½-inch for faster, more consistent cooking and better marinade absorption.
Marinating: Marinade for at least one hour; longer (up to 8 hours) develops more flavor.
Storage: Store grilled chicken, croutons, and greens separately in airtight containers. Assemble immediately before serving to keep the croutons crisp and the lettuce fresh.
Serving suggestions: This salad is substantial on its own but pairs well with a simple soup or a light appetizer if you want a larger meal.
More Easy Main Dish Salads You’ll Love
- Southwest-style salads and variations on Caesar with shrimp or Southwest chicken make great alternatives.
- Classic main-dish salads like Cobb, Mediterranean chopped chicken salad, and taco salad bring different flavors and textures when you want variety.
- Explore different breads for croutons—focaccia, sourdough, or even a herbed boule create distinct results.
Sign up for a newsletter or follow favorite recipe sources to get fresh ideas and seasonal updates. Preparing the components ahead—marinated chicken, homemade croutons, and dressing—makes weeknight dinners quick and delicious.
Grilled Chicken Caesar Salad
Ingredients
For the Grilled Chicken Marinade
- ½ of a lemon, juiced
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 teaspoon minced garlic
- 1 tablespoon fresh minced rosemary or 1 teaspoon dried
- ¾ teaspoon kosher salt
- Freshly ground black pepper to taste
- 1 pound boneless skinless chicken breasts
For the Focaccia Croutons
- ½ pound focaccia, cut into ¾-inch cubes (about 5 cups)
- 3 tablespoons olive oil
For the Caesar Salad
- 1 head romaine, chopped
- ½ cup shredded Parmesan
- Freshly ground black pepper, to taste
- 1 recipe Caesar dressing or your favorite store-bought dressing
Instructions
Grilled Chicken
- Combine lemon juice, olive oil, Dijon, garlic, rosemary, salt, and pepper in a small bowl and whisk to combine.
- Place chicken in a zip-top bag, pour in the marinade, remove excess air, and move the chicken around until coated. Refrigerate at least 1 hour or up to 8 hours.
- Grill or sear chicken until an instant-read thermometer registers 165°F. Transfer to a cutting board and slice into strips.
Focaccia Croutons
- Preheat oven to 350°F.
- Spread cubed focaccia on a rimmed baking sheet, drizzle with olive oil, toss to coat, and bake 5 minutes. Toss, then bake another 6–7 minutes until crisp and lightly browned. Remove and set aside.
Assemble the Salad
- Toss chopped romaine with about half the dressing and half the Parmesan. Season with pepper. Top with sliced chicken, remaining Parmesan, and focaccia croutons. Serve remaining dressing on the side.
Notes
- Use thin-sliced chicken breasts or halve/pound thicker breasts to ½-inch for even cooking and better marinade absorption.
- Any store-bought or homemade focaccia works well for croutons; choose one with seasoning you enjoy.
Nutrition
Nutrition information is an estimate calculated from typical ingredients and should be used as a guideline.
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Grilled Chicken Marinade adapted from Recipe Runner.
This post was originally published on September 17, 2020 and has been updated with new text and images.