Grilled Chicken Caesar Salad

Grilled Chicken Caesar Salad

Grilled Chicken Caesar Salad

Prep 20 min

Cook 15 min

Serves 2

Ingredients

For the Chicken

2 chicken breasts — 250–300 g total
Olive oil — 10 g
Salt — 3 g
Black pepper — 1 g

For the Salad

Romaine lettuce — 150–180 g
Croutons — 40 g
Parmesan cheese (shaved or grated) — 25–30 g

For the Caesar Dressing

Mayonnaise — 40 g
Greek yogurt (or more mayo) — 40 g
Olive oil — 15 g
Lemon juice — 15 g
Dijon mustard — 5 g
Worcestershire sauce — 5 g
Garlic — 1 small clove (3–4 g), finely grated
Anchovy (optional) — 1 fillet (5 g), mashed
Water — 10–20 g to thin
Salt & pepper — to taste

StepbyStep Instructions

1) Grill the chicken

Rub chicken with olive oil, salt, and pepper.
Heat a grill pan or skillet over medium.
Cook 5–6 minutes per side, until golden and cooked through.
Let rest 5 minutes, then slice.

2) Make the dressing

In a bowl, whisk together mayo, yogurt, olive oil, lemon juice, Dijon, Worcestershire, garlic, and anchovy (optional).
Add 10–20 g water until creamy and pourable.
Season with salt and pepper.

3) Prep the salad

Wash and dry the romaine very well.
Tear into large bitesize pieces.
Add to a large bowl with croutons and Parmesan.

4) Assemble

Add half the dressing to the lettuce and toss gently.
Add sliced grilled chicken on top.
Drizzle with more dressing and finish with extra Parmesan.

⭐ Beginner Tips (Short & Useful)

Chicken

Don’t cut too early: Resting keeps it juicy.
Check doneness: The thickest part should be white and firm; juices run clear.
If it browns too fast: Lower the heat — you want golden, not burnt.

Lettuce

Dry it well: Wet lettuce makes the dressing slide off.
Tear, don’t chop: Keeps the edges crisp and fresh.

Dressing

Too thick? Add a splash of water.
Too sharp? Add a tiny bit more mayo.
Too salty? Add yogurt or water to balance.

Assembly

Use a big bowl: Tossing is easier and keeps leaves from breaking.
Add dressing gradually: You can always add more — soggy salad is hard to fix.

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