Grilled Chicken Caesar Salad
I like to prepare one chicken breast per person. That way there is usually lots for everyone and maybe a little left over for lunch the next day!
Just a quick oiling and seasoning of the breasts and on to the grill they go. You can make up the Caesar salad dressing in a flash before you start grilling and it is best to have the flavors then meld.
This homemade dressing is one of the best you will find and one that we have made for years. I like homemade as you know exactly what is in it because you control all the ingredients!
You can buy boxed croutons or make your own as they are so simple, try this recipe with leftover bread!!
Best Dressing Ever!
My wife, Tara, got this Caesar dressing recipe years ago from a friend Joan. And I have to say that we have yet to find a better tasting Caesar salad dressing anywhere!
It’s pretty simple to put together, although every once in a while the dressing will not come together. Not sure why, maybe I rush it, maybe I wasn’t paying enough attention to what I was doing, but that’s life I guess.
The key is to allow the egg yolk to thicken first and then add in about 1/2 tsp. at a time of olive oil to keep the dressing thick.
Once you have added in about 3-4 tsp. adding in 1/2 tsp. at a time, you can add it in a bit quicker and then a steady fine stream at the end.
This picture shows you the consistency the dressing should be. It should be very much the same as mayo.
The great part about making your own dressing is that you can control how much garlic or anchovies you like.
These strong flavors can sometimes overpower the entire dish if you’re not careful!
I remember once having dinner at some good friend’s house and they made Caesar salad dressing.
They would always add in the garlic using their sense of smell, only this time they had a giant garlic bulb that had a very mild smell, but not taste! It was a little overpowering to say the least!
What meat goes with caesar salad?
Grilled chicken and Caesar salad seem to really go hand in hand. The flavors marry very well together. This is a perfect light summer meal.
I love that you can control everything that goes onto the plate. If you don’t want the carbs omit the croutons. If you like you can reduce the amount of chicken, maybe do ½ a breast per serving. It’s entirely up to you!
How Many Calories is a Caesar Salad with Grilled Chicken?
If you are counting calories you can reduce the amount of dressing you add to the lettuce. Also, you could reduce or omit the Parmesan cheese, but Parmesan is pretty low in calories to start with.
Lettuce really only has about 10 calories per cup so playing with some of the other ingredients allows you to reduce the total calories in this dish.
One thing I do know is that you’re going to love it! Enjoy!!
- 4 boneless skinless chicken breasts
- 2 tbsp olive oil
- Seasoning salt
- 1 large head of Romaine lettuce
- 3 cloves garlic, finely chopped (or more to taste)
- ½ tsp salt
- ¼ tsp pepper
- 1 egg yolk
- 1/3 cup olive oil
- ½ tsp anchovy paste (or more to taste)
- 1 tsp Worcestershire sauce
- ½ tsp Dijon mustard
- 1 tsp lemon juice
- 1 tsp red wine vinegar
- ½ cup grated parmesan cheese
- 1 cup croutons
- Make the Caesar dressing first.
- In a small bowl mash the garlic with salt and pepper.
- Add the egg yolk and beat with a hand mixer for 30-60 seconds.
- Slowly drizzle 1-2 tsp of olive oil into the yolk mixture while beating at high speed constantly. Continue mixing at high speed, adding the olive oil very slowly until the mixture becomes the consistency of mayonnaise.
- Add the Worcestershire sauce, lemon juice, red wine vinegar, mustard and anchovy paste. Beat until smooth. Cover and refrigerate until ready to use, this allows the flavors to meld.
- Preheat your grill to medium.
- Place the chicken breasts in a small bowl, add the olive oil and seasoning and stir gently to coat both sides.
- Grill your chicken breasts for 5-7 minutes per side, or until a thermometer reads the internal temperature to be 165 degree F.
- Remove the chicken from the grill and allow to rest.
- Wash the lettuce, dry and tear into piece placing them in a large salad bowl.
- Pour the dressing over the lettuce and toss with the parmesan cheese and croutons.
- Slice your chicken breasts across the grain into ½ inch wide strips.
- Divide the salad into 4 portions and lay the sliced grilled chicken on top.
- Season with salt and pepper to taste and garnish with a lemon wedge if you wish.
Amount Per Serving: Calories: 562 Total Fat: 36g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 26g Cholesterol: 160mg Sodium: 894mg Carbohydrates: 15g Fiber: 4g Sugar: 3g Protein: 45g