Some nights, you just want something clean, fresh, and satisfying — without turning on the oven. That’s exactly where this Grilled Chicken Caesar Salad comes in.

It’s everything I love in a weeknight dinner: high in protein, full of crunch, and loaded with flavor from a garlicky Caesar dressing. The grill gives the chicken a smoky char that takes the whole thing up a notch. And when you serve it with toasted sourdough or even grilled romaine (yep, try it!), it feels like something you’d get at a bistro without leaving the backyard.

Ingredients

For the Chicken:

• 2 boneless, skinless chicken breasts

• 1 tbsp olive oil

• 1 tsp garlic powder

• ½ tsp salt

• ¼ tsp black pepper

For the Caesar Salad:

• 2 hearts of romaine, chopped or halved lengthwise

• ¼ cup shaved Parmesan cheese

• 1 cup croutons (store-bought or homemade)

For the Dressing (quick version):

• ½ cup plain Greek yogurt

• 2 tbsp olive oil

• 1 tbsp lemon juice

• 1 tsp Dijon mustard

• 1 garlic clove, finely minced

• 2 tbsp grated Parmesan cheese

• Salt and pepper to taste

• Optional: 1 tsp anchovy paste (for classic flavor)

Instructions

1. Preheat your grill to medium-high heat (around 400°F).

2. Season the chicken: Rub with olive oil, garlic powder, salt, and pepper.

3. Grill chicken for 5–6 minutes per side, or until internal temp reaches 165°F. Let rest 5 minutes, then slice.

4. Make the dressing: In a bowl, whisk together all dressing ingredients until smooth and creamy. Adjust seasoning to taste.

5. Assemble the salad: In a large bowl or on plates, layer chopped romaine, sliced grilled chicken, croutons, and Parmesan.

6. Drizzle with dressing and serve immediately.

Sarah’s Tips

• Try grilling the romaine halves for 1–2 minutes per side for a smoky twist.

• Leftover dressing keeps for 3–4 days in the fridge — great for wraps or dipping veggies.

• Add grilled shrimp or salmon to switch it up.

Nutrition (Per Serving)

• Calories: 390

• Protein: 35g

• Carbs: 10g

• Fat: 23g

• Fiber: 2g

• Sugar: 2g