Grilled Chicken Caesar Salad is a fresh, flavorful twist on the classic. Tender marinated chicken and crisp croutons tossed in creamy Caesar dressing make this a salad you’ll crave all summer long.
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My love for salads has no boundaries – and definitely not a calendar. I make this Grilled Chicken Caesar Salad on repeat all summer, but since I crave it year-round, I’m including the stovetop method I use often when the grill’s not an option.
Table of contents
Recipe Highlights
- Alternate Cooking Methods: No grill? No problem. The chicken can be cooked on a stovetop grill pan or in a skillet so you can enjoy this salad year-round.
- BEST Marinade: The marinade infuses the chicken with tons of flavor and is what really makes this recipe shine. It’s so good, the chicken could stand alone as an entrée.
- Protein-Packed: This hearty main dish salad is loaded with lean, satisfying protein.
- Easy Homemade Croutons: Flavored focaccia makes amazing croutons with barely any effort, and the texture is spot on.
Ingredient Notes
- Chicken: Boneless, skinless chicken breasts work best for even grilling and easy slicing.
- Marinade: A flavorful mix of lemon juice, olive oil, Dijon, garlic, rosemary (fresh or dried), kosher salt, and black pepper infuses the chicken with incredible flavor.
- Salad: Crisp romaine, shredded Parmesan, and a little black pepper keep it classic and fresh.
- Caesar Dressing: Store-bought works, but my Homemade Caesar Salad Dressing takes just 5 minutes and tastes like it came from a restaurant. Bonus – it keeps well, so you can prep it ahead.
- Focaccia Croutons: A loaf of seasoned focaccia and a drizzle of olive oil are all you need for the best homemade croutons. Try Costco’s pesto focaccia or any variety you love. Built-in flavor from the start!
How to Make Grilled Chicken Caesar Salad
- Marinate the chicken in the lemon-Dijon mixture, then grill until cooked through.
- Toss the cubed focaccia with olive oil and bake until golden and crisp, flipping halfway through.
- Slice the chicken and assemble the salad with chopped romaine, Caesar dressing, Parmesan, and those warm, crispy croutons.
Valerie’s Tips
Grilling Method: Grill the chicken on an outdoor grill or stovetop grill pan until the internal temperature reaches 165 degrees F, using an instant read thermometer to check for doneness.
Stovetop Method: Prefer not to grill? Sear the chicken in a little olive oil in a skillet or grill pan on the stovetop.
Prepping the Chicken: For quicker, more even cooking, slice chicken breasts in half horizontally or pound them to about ½-inch thick. Thinner chicken means more surface area to soak up all that delicious marinade.
Marinating: Place the chicken in a zip-top bag and pour the marinade over the top. Seal and refrigerate for at least 1 hour—longer is fine if you want to prep ahead. Even an hour gives great flavor!
Storage Tip: If you’re prepping ahead, keep the grilled chicken, croutons, and salad components stored separately in airtight containers. Toss everything together just before serving to keep the texture fresh.
Serving Suggestions: This protein-loaded salad is hearty enough to serve on its own, but I love pairing it with a simple soup. My Broccoli Cheese Soup, Roasted Butternut Squash Soup, or Roasted Cauliflower Corn Chowder are all great choices for rounding out this meal.
More Easy Main Dish Salads You’ll Love
- Southwest Chicken Caesar Salad
- Easy Chicken Cobb Salad
- Mediterranean Chicken Chopped Salad
- Taco Salad with Catalina Dressing
- Check out my entire collection of salad recipes for more!
Love Caesar salad? Be sure to try my Shrimp Caesar Salad and Southwest Chicken Caesar Salad too.
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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, 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 Homemade Caesar Salad Dressing, or your favorite store brand
Instructions
Grilled Chicken
- Combine the lemon juice, olive oil, Dijon, garlic, rosemary, salt, and pepper in a small bowl. Whisk it well to combine.
- Place the chicken in a zippered plastic storage bag. Pour the marinade over the top. Press out as much air as you can and seal the bag. Use your hands to move the chicken around in the bag until it is well coated with marinade. Refrigerate for at least an hour or for up to 8 hours.
- Grill the chicken on your outdoor or stovetop grill for approximately 4 to 5 minutes per side, until the internal temperature reads 165 degrees F when checked with an instant read thermometer. If using thicker pieces of chicken, cooking time will increase. If preferred, the chicken can be cooked in a little olive oil heated in a skillet on the stove.
- Transfer grilled chicken to a cutting board and slice into small strips (approximately 3-inches or so). Set aside while you prepare the remaining ingredients.
Focaccia Croutons
- Preheat oven to 350 degrees F.
- While the chicken is on the grill, spread the cubed focaccia out over a large rimmed baking sheet. Drizzle the olive oil over the top and use your hands to mix the bread until lightly coated with oil. Bake for 5 minutes and then toss with a spatula. Continue to bake for an additional 6 to 7 minutes or until lightly crisped and browned.
- Remove from the oven and set aside.
Assemble the Salad
- Chop romaine and toss with about half of the Caesar dressing (or more, if desired) and half of the shredded Parmesan. Season with pepper, to taste. Top with sliced chicken. Sprinkle with remaining Parmesan. Top the salad with the Focaccia Croutons and serve with remaining dressing on the side.
Notes
- To save time, look for thin-sliced chicken breasts at the store. If your chicken breasts are regular thickness, slice them through the middle or pound them to ½-inch thickness – thinner chicken means more surface area drenched in the fabulous marinade which will result in more flavorful chicken that cooks more quickly.
- For the focaccia croutons, use any variety of store-bought or homemade focaccia you love. I really like the Costco’s Pesto Focaccia available in their bakery department.
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
Like this? Please rate & comment below!Grilled Chicken Marinade adapted from Recipe Runner
This post was originally published on September 17, 2020. It has been updated with new text and images.
This recipe was fantastic! Thank you so much for sharing it and I look forward to trying many others!
Your Recipe caught our attention, so we added it to our list: 25 Refreshing Summer Salads
Thank you for sharing your wonderful recipe. Keep up the good work!
This chicken marinade is truly amazing! My husband and I loved it so much on chicken Caesar salads! Definitely saving to make again and again. This would be a great marinade for meal prepping chicken as well.
I absolutely love this marinade too and use it to marinate chicken for all kinds of things. So glad you loved it and thanks so much for your comment!