3 ratings

Grilled Chicken Caesar Salad

The only way to improve on this classic is to grill all the ingredients
Caesar Salad


Grilling the chicken and lettuce of the Caesar salad adds a deep, satisfying, charred flavor.

This recipe is courtesy of Food Network.


  • 3 cloves garlic
  • 1/2 Cup extra-virgin olive oil, plus more for brushing
  • 2-4 anchovy fillets, chopped
  • 1 lemon, juiced
  • Kosher salt
  • Freshly ground pepper
  • 1 Pound skin-on, boneless chicken breasts
  • 4 ½-inch thick slices focaccia
  • 4 romaine lettuce hearts, halved lengthwise
  • 3/4 Cups freshly grated Parmesan cheese, plus more for garnish


Chop 2 garlic cloves and purée with ½ cup olive oil, anchovies, and lemon juice in a blender until smooth. Season with salt and pepper.

Pound the chicken with a mallet or heavy skillet until about 1/8 inch thick. Season with salt and pepper and toss with 1 tablespoon of the Caesar dressing. Grill the chicken until golden and crisp, 3-4 minutes per side.

Brush the bread with olive oil on both sides and grill, turning, until toasted, about 2 minutes. Rub with the remaining garlic clove.

Brush the romaine with 1-2 tablespoons of the dressing and grill until charred, about 1-2 minutes per side. Chop the lettuce and transfer to a bowl.

Cut the bread and chicken into bite-size pieces and add to the bowl. Toss with the remaining dressing, Parmesan, and pepper to taste. Garnish with more Parmesan.