Grilled Chicken Caesar Salad

Grilled Chicken Caesar Salad

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From: EatingWell Magazine, April 1998

Our Grilled Chicken Caesar is far lighter, and just as good, as the popular full-fat version.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 pound boneless, skinless chicken breasts, trimmed of fat
  • 1 teaspoon canola oil
  • ¼ teaspoon salt, or to taste
  • 8 cups washed, dried and torn romaine lettuce
  • 1 cup fat-free croutons
  • Freshly ground pepper, to taste
  • ½ cup Caesar Salad Dressing, (recipe follows)
  • ½ cup Parmesan curls, (see Tip)
  • Lemon wedges


  • Active

  • Ready In

  1. Prepare a grill or preheat broiler.
  2. Rub chicken with oil and season with salt and pepper. Grill or broil chicken until browned and no trace of pink remains in the center, 3 to 4 minutes per side.
  3. Combine lettuce and croutons in a large bowl. Toss with Caesar Salad Dressing and divide among 4 plates. Cut chicken into ½-inch slices and fan over salad. Top with Parmesan curls. Serve immediately, with lemon wedges.
  • Make Ahead Tip: The dressing keeps, covered, in the refrigerator for up to 2 days.
  • Tip: To make parmesan curls, start with a piece of cheese that is at least 4 ounces. Use a swivel-bladed vegetable peeler to shave off curls.

Nutrition information

  • Per serving: 282 calories; 7.0 g fat(3.0 g sat); 1.0 g fiber; 16.0 g carbohydrates; 34.0 g protein; 13.0 mcg folate; 91 mg cholesterol; 3.0 g sugars; 6794.0 IU vitamin A; 24.0 mg vitamin C; 188.0 mg calcium; 2.0 mg iron; 623 mg sodium; 421.0 mg potassium
  • Nutrition Bonus: Vitamin A (136% daily value), Vitamin C (40% dv)
  • Carbohydrate Servings: 1
  • Exchanges: ½ starch 2 vegetable 4 lean meat For Caesar Salad Dressing free food

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