Grilled Chicken Caesar Salad with Garlic-Parmesan Dressing

This Grilled Chicken Caesar Salad is a refined interpretation of the classic Italian-American staple. Crisp romaine hearts, golden baked ciabatta croutons, and juicy pan-seared chicken breast unite under a velvety dressing enriched with garlic, anchovy, and aged Parmesan. The anchovies lend a subtle umami backbone, while white wine vinegar and creamy mayonnaise balance tang and richness. Shaved Parmesan adds a finishing flourish, offering sharp, nutty counterpoints to the cool, crunchy greens. Traditionally associated with 20th-century culinary innovation in North America, the Caesar salad has remained a beloved mainstay for its satisfying textures and bright, assertive flavor profile. This variation elevates the familiar into a hearty, elegant meal perfect for lunch, light dinner, or even a sophisticated starter course when portioned smaller.

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Ingredients (Makes 2 large servings)

1 medium ciabatta loaf or 4 thick slices (approx. 200 g / 7 oz) crusty white bread, torn or cubed
3 tbsp (45 ml) olive oil, divided
2 boneless, skinless chicken breasts (about 150–170 g / 5–6 oz each)
1 large head romaine lettuce, leaves torn
1 garlic clove, crushed
2 anchovy fillets, mashed
50 g (1.75 oz) Parmesan or Grana Padano cheese, grated and shaved
5 tbsp (75 ml) mayonnaise
1 tbsp (15 ml) white wine vinegar
Sea salt, to taste
Freshly ground black pepper, to taste

Nutrition Information (per 100g)

Calories: 220
Fat: 14
Protein: 15
Carbohydrates: 10
Fiber: 1.8

Directions

Prepare the Croutons

1. Preheat the oven to 200°C (400°F) or 180°C (350°F) fan. Spread the torn or cubed ciabatta onto a baking tray. Drizzle with 2 tbsp (30 ml) olive oil and season with sea salt. Toss to coat evenly. Bake for 8–10 minutes, turning once or twice, until golden brown and crisp. Set aside to cool.

Cook the Chicken

2. Rub the chicken breasts with 1 tbsp (15 ml) olive oil and season generously with salt and pepper. Heat a skillet over medium heat until hot. Sear the chicken for 4 minutes per side or until the thickest part reads 74°C (165°F) internally and juices run clear. Rest for 3–5 minutes, then slice into strips.

Make the Dressing

3. In a small bowl, whisk together crushed garlic, mashed anchovies, grated Parmesan, mayonnaise, and white wine vinegar. Season with salt and pepper. Adjust consistency by stirring in 1–2 tsp (5–10 ml) water if needed, until creamy and spoonable.

Assemble the Salad

4. In a large serving bowl, combine torn romaine with half the chicken and croutons. Drizzle with most of the dressing and gently toss. Top with remaining chicken and croutons. Finish with a final drizzle of dressing and shaved Parmesan. Serve immediately.

Cookix's Secrets

Alternative Protein

Grilled shrimp or flank steak work well in place of chicken for variety.

Bolder Flavor

Add a teaspoon of Dijon mustard or a splash of lemon juice to the dressing for extra zing.

Chicken Juiciness

Resting the chicken before slicing locks in moisture and prevents dryness.

Dressing Balance

If you’re hesitant about anchovies, use just one fillet or substitute with a small splash of Worcestershire sauce for a similar umami effect.

Healthier Version

Replace mayonnaise with Greek yogurt for a lighter, protein-rich dressing with a tangy edge.

Seasonal Addition

Top with ripe avocado slices or cherry tomatoes during the summer months for freshness and color.

Texture Control

Ensure the croutons are completely cool before tossing into the salad to maintain maximum crunch.

Vegetarian Twist

Swap chicken for grilled halloumi or roasted chickpeas, and omit anchovies for a fully vegetarian preparation.

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