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Grilled Chicken Caesar Salad for Fresh Summer Dinners

A fresh grilled Caesar salad made with lemon-Dijon marinated chicken, grilled romaine hearts, grilled bread cubes, Caesar dressing, Parmesan cheese, and black pepper.
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Prep Time 20 minutes
Cook Time 15 minutes
Marinating Time 1 hour
Total Time 1 hour 35 minutes
Servings: 4
Course: Dinner, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Chicken Marinade
  • 1/2 lemon juiced
  • 1 tablespoon olive oil
  • 2 tablespoons Dijon mustard
  • 1 clove garlic grated or minced
  • 1 tablespoon fresh rosemary minced
  • 3/4 teaspoon kosher salt
  • Freshly ground black pepper to taste
  • 1 pound boneless skinless chicken breasts
Salad
  • 2 romaine hearts halved lengthwise
  • 4 slices crusty whole wheat bread or sourdough
  • 2 tablespoons shredded Parmesan cheese
  • Kosher salt and freshly ground black pepper to taste
Caesar Dressing
  • Caesar dressing prepared separately

Equipment

  • Small bowl
  • Whisk
  • Freezer bag or covered container
  • Knife
  • Cutting board
  • Grill
  • Tongs
  • Basting brush or paper towel for oiling grates
  • Instant-read thermometer
  • Serving platter
  • Small bowl or jar for dressing

Method
 

  1. In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, garlic, rosemary, salt, and black pepper.
  2. Season the chicken with extra salt and pepper, then place it in a freezer bag or covered container.
  3. Pour the marinade over the chicken. Seal the bag and rub the marinade into the chicken so it coats evenly.
  4. Refrigerate the chicken for at least 1 hour.
  5. Prepare the Caesar dressing and keep it chilled until ready to serve.
  6. Preheat the grill to medium-high heat and oil the grates.
  7. Grill the chicken for 4 to 6 minutes per side, depending on thickness, until it reaches 165°F internally.
  8. Remove the chicken from the grill and let it rest while you grill the lettuce and bread.
  9. Drizzle the romaine hearts and bread slices with olive oil, then season with salt and pepper.
  10. Place the romaine cut-side down on the grill and cook for about 2 to 3 minutes, just until grill marks appear.
  11. Grill the bread for about 1 minute per side, then cut it into bite-size cubes.
  12. Arrange the grilled romaine on a serving platter. Top with sliced grilled chicken, grilled bread cubes, Caesar dressing, Parmesan cheese, and extra salt and pepper if needed.
  13. Serve right away, because grilled romaine is best when fresh.

Notes

Do not over-grill the romaine.
Rest the chicken before slicing.
Serve the dressing close to serving time.
Use an instant-read thermometer to check chicken doneness.