Grilled Chicken Caesar Salad

April 1998, The EatingWell Diabetes Cookbook (2005)

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

Grilled Chicken Caesar Salad

Makes: 4 servings

Active Time:

Total Time:


  • 1 pound boneless, skinless chicken breasts, trimmed of fat
  • 1 teaspoon canola oil
  • 1/4 teaspoon salt, or to taste
  • Freshly ground pepper, to taste
  • 8 cups washed, dried and torn romaine lettuce
  • 1 cup fat-free croutons
  • 1/2 cup Caesar Salad Dressing, (recipe follows)
  • 1/2 cup Parmesan curls, (see Tip)
  • Lemon wedges

This recipe calls for:


  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 1/2-inch slices and fan over salad. Top with Parmesan curls. Serve immediately, with lemon wedges.

Tips & Notes

  • 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.


Per serving: 278 calories; 6 g fat (2 g sat, 2 g mono); 74 mg cholesterol; 14 g carbohydrates; 34 g protein; 1 g fiber; 662 mg sodium; 308 mg potassium.

Carbohydrate Servings: 1

Exchanges: 1/2 starch, 2 vegetable, 4 very lean meat, For Caesar Salad Dressing, free food

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