Homemade Grilled Chicken Caesar Salad
A fresh and generous take on the classic Caesar salad, featuring perfectly golden grilled chicken. Light yet satisfying, this salad combines crunch, herbaceous flavors, and a zesty lemon kick for a balanced, gourmet meal. Perfect for busy weeknights without sacrificing quality.
🛒 Ingredients
4 servings
- 2 chicken breasts (approx. 10.5 oz total)
- 1 large romaine lettuce head (or 2 small)
- 5 oz cherry tomatoes, halved
- 3 tbsp extra virgin olive oil
- 1 lemon (juice + zest)
- 1/2 tsp fine salt
- 1/4 tsp freshly ground black pepper
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 2 tbsp fresh parsley, chopped
- 2 tbsp fresh chives, snipped
- 1 tsp Dijon mustard (for the vinaigrette)
Watch the original video
Watch on TikTokDirections
- 1
Prepare the chicken: Pat the chicken breasts dry with paper towels. In a bowl, mix 1 tbsp of olive oil, the smoked paprika, garlic powder, and a pinch of salt and pepper. Coat the chicken in this marinade and let rest for 10 minutes.
- 2
Grill the chicken: Heat a grill pan or non-stick skillet over high heat. Cook the chicken for 5 to 6 minutes on each side until golden brown and cooked through (internal temperature of 165°F). Remove from heat and let rest for 5 minutes before slicing into strips.
- 3
Prepare the vinaigrette: In a small bowl, whisk together the lemon juice, zest, Dijon mustard, the remaining 2 tbsp of olive oil, salt, and pepper. Whisk well until the dressing is smooth and emulsified.
- 4
Prepare the lettuce: Wash and thoroughly dry the romaine leaves. Tear them roughly by hand into generous pieces for a more authentic, rustic texture.
- 5
Assemble the salad: In a large salad bowl, arrange the lettuce as a base. Add the halved cherry tomatoes and the grilled chicken strips on top.
- 6
Season and finish: Pour the lemon vinaigrette over the salad. Sprinkle with the chopped parsley and snipped chives. Toss gently to coat all ingredients without bruising the lettuce.
- 7
Service: Serve immediately in shallow plates or individual bowls, chilled. Add a drizzle of olive oil and a few extra fresh herbs for presentation.
💡 Chef's Tip
The secret to perfectly juicy grilled chicken: never pierce the meat while cooking and always let the meat rest for 5 minutes under a piece of aluminum foil before slicing—the juices redistribute, keeping every bite tender. For the lettuce, only add the vinaigrette at the last moment to maintain the crunch.
