Description
A delicious and healthy twist on the classic Caesar salad featuring grilled romaine lettuce and succulent grilled chicken breasts, topped with a homemade Caesar dressing, shaved Parmesan, croutons, and freshly cracked black pepper. Perfect for a low-carb, flavorful main course.
Ingredients
Scale
Chicken and Romaine
- 2 boneless, skinless chicken breasts
- 2 hearts of romaine lettuce, halved lengthwise
- 2 tablespoons olive oil, divided
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
Caesar Dressing
- 1/4 cup mayonnaise
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 garlic clove, minced
- Salt and pepper to taste
Toppings
- Shaved Parmesan
- Croutons
- Freshly cracked black pepper
Instructions
- Prepare the grill and chicken: Preheat a grill or grill pan over medium-high heat. Brush the chicken breasts with 1 tablespoon olive oil and season with salt, pepper, and garlic powder.
- Grill the chicken: Place the chicken on the grill and cook for 5–6 minutes per side, or until fully cooked and the internal temperature reaches 165°F (74°C). Remove from the grill and let the chicken rest for 5 minutes before slicing thinly.
- Grill the romaine: Brush the cut sides of the romaine halves with the remaining tablespoon of olive oil. Lightly sprinkle with salt and pepper. Place the romaine cut side down on the grill for 1–2 minutes, until grill marks appear and the lettuce softens slightly. Remove from the heat.
- Make the Caesar dressing: In a small bowl, whisk together mayonnaise, grated Parmesan, lemon juice, Dijon mustard, Worcestershire sauce, minced garlic, and salt and pepper to taste until smooth. Adjust seasoning as needed.
- Assemble the salad: Arrange the grilled romaine halves on plates, top with sliced grilled chicken, drizzle generously with the Caesar dressing, and garnish with shaved Parmesan, croutons, and freshly cracked black pepper. Serve immediately.
Notes
- You can substitute grilled shrimp or salmon for the chicken for variation.
- For a quicker option, use store-bought Caesar dressing and rotisserie chicken.
- Grilled romaine is best served immediately after grilling to preserve texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course, Salad
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 plated salad
- Calories: 430
- Sugar: 2g
- Sodium: 670mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 110mg
