Chicken Caesar Salad

There's something about a perfectly grilled chicken breast that makes you realize salad doesn't have to be an afterthought. I was rushing to put together lunch one afternoon when a friend stopped by, and instead of the usual sad desk lunch situation, I threw some chicken on the grill and tossed together what became our favorite go-to meal. The smell of that chicken hitting the heat, combined with the bright snap of fresh romaine and that creamy, tangy dressing—it felt like a restaurant dish I'd somehow managed to pull off at home.

I made this for a potluck once, bringing the chicken already sliced and the dressing in a jar, letting people assemble their own bowls. Watching everyone dig in and then ask for the dressing recipe—that's when I knew this wasn't just lunch, it was the kind of dish that gets remembered.

Ingredients

• Boneless, skinless chicken breasts (2 large): Look for breasts that are roughly the same thickness so they cook evenly; if one side is thicker, gently pound it out with the bottom of a pan.
• Olive oil (1 tablespoon): A light coating helps the chicken develop those beautiful char marks and keeps it from sticking to the grill.
• Salt and black pepper: Season generously right before grilling—this is where most of the chicken's flavor comes from.
• Garlic powder (1/2 teaspoon): It toasts slightly on the heat and adds depth without overpowering the dish.
• Romaine lettuce (1 large head, chopped): The sturdy leaves hold up to the dressing and won't wilt immediately like delicate greens would.
• Cherry tomatoes (1 cup, halved, optional): They add brightness and a little juice that mingles with the dressing.
• Croutons (1/2 cup): The contrast of crispy against creamy is essential; add them just before serving so they don't absorb the dressing and turn soggy.
• Parmesan cheese (1/3 cup freshly grated, plus 1/4 cup for dressing): Fresh grating makes a real difference—pre-grated cheese has anti-caking agents that change the texture and flavor.
• Mayonnaise (1/2 cup): This is the backbone of the dressing, creating that luxurious, creamy texture.
• Lemon juice (2 tablespoons, freshly squeezed): Bottled lemon juice tastes flat by comparison; the fresh juice adds a brightness that balances the richness.
• Dijon mustard (1 tablespoon): It emulsifies the dressing and adds a subtle tang that keeps everything from being too heavy.
• Worcestershire sauce (2 teaspoons): A secret weapon that adds umami and savory depth without announcing itself.
• Anchovy paste (1 teaspoon, optional): I know, I know—but this tiny amount dissolves completely and adds a salty, savory complexity that makes people wonder what makes the dressing so good.
• Garlic (2 cloves, minced): Mince it fine so it distributes evenly through the dressing.

Instructions

Get your grill ready:

Heat your grill or grill pan to medium-high—you want it hot enough that a drop of water sizzles immediately, but not so hot that everything chars on the outside while staying raw inside. This usually takes about 5 minutes.

Prep and season the chicken:

Brush both sides of the chicken breasts with olive oil, then sprinkle generously with salt, pepper, and garlic powder. The oil helps the seasoning stick and promotes browning.

Grill the chicken:

Place the chicken on the grill and resist the urge to move it around—let it sit for 6–7 minutes on the first side so it develops those appetizing grill marks. Flip once and cook another 6–7 minutes until the juices run clear when you cut into the thickest part. If you're nervous, a meat thermometer should read 165°F.

Rest and slice:

Remove the chicken from the heat and let it rest for 5 minutes—this keeps the juices from running all over the salad. Then slice it into strips, cutting against the grain so each bite is tender.

Make the dressing:

Whisk together the mayonnaise, lemon juice, Dijon mustard, Worcestershire sauce, anchovy paste (if using), and minced garlic in a small bowl. Stir in the grated Parmesan and taste as you go, adjusting salt and pepper until it tastes bright and savory.

Toss the salad:

In a large bowl, combine the chopped romaine and cherry tomatoes (if using), then pour in about half the dressing and toss until every leaf is coated. The lettuce should shine, not be drowning.

Build the bowl:

Divide the dressed lettuce among plates or bowls, then top with the warm sliced chicken, croutons, and a generous handful of freshly grated Parmesan. Drizzle with the remaining dressing right before serving.

Save

There's a moment when you take the first bite—that warm chicken against the cool, crisp lettuce, the crunch of the croutons, that dressing that somehow makes everything taste like it belongs together. That's when you realize this isn't complicated cooking, it's just good instincts and a few quality ingredients doing their job.

The Right Chicken Every Time

The biggest variable in this dish is how well you cook the chicken, and the secret is patience and not moving it around too much on the grill. When chicken hits the heat, the proteins start to bond and create those grill marks—but if you flip it too early or keep poking at it, you interrupt that process and end up with pale, torn meat. I learned this the hard way after a few batches of chicken that looked like it had been through a tumble dryer. Now I set a timer and trust it, and the difference is night and day.

The Dressing is Everything

This salad lives or dies by its dressing, which is why I always taste it as I go and adjust the seasoning like I'm tuning an instrument. The mayonnaise base makes it rich, the lemon juice makes it bright, the Worcestershire adds salty-savory notes, and if you use the anchovy paste, it becomes something almost mysterious—people can taste that something's special but they can't quite name it. Fresh garlic and Parmesan round it out into something so good you'll want to pour it on literally everything else.

Variations and Add-Ons

This recipe is forgiving and flexible, which is part of why it became such a staple for me. Some nights I add crispy bacon strips, other times I'll substitute grilled shrimp if I'm feeling something lighter, and occasionally I'll toss in avocado or sun-dried tomatoes. The core of the dish—that salty, creamy dressing on crisp lettuce with protein—stays solid no matter what you add. You can also marinate the chicken in some of the dressing for 30 minutes before grilling for extra flavor, and if you want to dial back the richness, you can use Greek yogurt for half the mayonnaise.

• Crispy bacon or pancetta takes this from lunch to something you'd order at a nice restaurant.
• Grilled shrimp swaps in beautifully if you want seafood instead of chicken.
• Add avocado or sun-dried tomatoes if you want to play around with the base recipe and make it your own.

Save

This is the salad I come back to again and again because it somehow feels both simple and indulgent, quick enough for a weeknight but special enough that you don't mind serving it to people. Once you nail the dressing and understand how to grill chicken properly, you've got a meal you can make without thinking too hard.

Common Questions

→ What is the best way to grill the chicken?

Brush the chicken with olive oil and season with salt, pepper, and garlic powder. Grill on medium-high heat for 6-7 minutes per side until juices run clear, then let rest before slicing.

→ Can I prepare the dressing ahead of time?

Yes, whisk all dressing ingredients together and refrigerate for up to 2 days. Bring to room temperature and stir before using.

→ Are there alternatives to anchovy paste in the dressing?

Anchovy paste adds umami but can be omitted or replaced with a small amount of soy sauce or capers for a milder flavor.

→ How can I add extra texture to the salad?

Include crunchy croutons and freshly grated Parmesan. Adding crisp bacon or roasted nuts can enhance texture further.

→ What should I serve alongside this salad?

Serve with crusty bread and a chilled white wine such as Sauvignon Blanc to complement the creamy dressing and grilled chicken.