Recipe Image

Grilled Chicken Caesar Salad

  • 25 m
  • 35 m
EatingWell Test Kitchen
“Our Grilled Chicken Caesar is far lighter, and just as good, as the popular full-fat version.”


    • 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


  • 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.
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