We are back with another salad recipe, particularly the grilled chicken caesar salad recipe. You are truly going to enjoy making this salad. It is a nice salad to have on a Sunday luncheon with family and friends. Do not strain yourself on which salad to make your family. Embrace this ultrarapid recipe, you won’t regret it. You do not need a heap of ingredients to do this.Â
Romaine lettuce works best in this particular recipe. But for the croutons, we use bread that is at least 3 days old. We do not use fresh bread because it is not firm enough.
Let us begin making our amazing grilled chicken caesar salad.
Ingredients For The Caesar Salad Recipe
- 4 chicken breasts, boneless
- 1 tablespoon of lemon zest
- 3 cloves of garlic minced (2 for chicken and 1 for croutons)
- 1Â teaspoon of salt
- ½ cup of extra virgin olive oil
- 1 teaspoon of black pepper
- 1 loaf crunchy baguette, ½ inch thick slices
- 10 cups romaine lettuce, chopped
- ½ cup of parmesan cheese, grated
- ½ cup caesar dressing store-bought (However, you can make your own at home)Â
Steps To Follow For The Caesar Salad Recipe
- Firstly, marinate the chicken breasts, in a clean large bowl whisk together ¼ cup extra virgin, minced garlic, lemon zest,½ teaspoon salt, and black pepper. Add the chicken to the bowl and toss evenly to coat. Cover appropriately with cling film and marinate in the refrigerator for 30 minutes or overnight.
- Secondly, mix together the remaining olive oil, ¼ teaspoon of salt, 1 garlic clove, and ½ teaspoon of black pepper in a clean small bowl. With the help of a pastry brush, coat each side of the sliced bread with mixed ingredients. Set aside on a clean platter.
- Thirdly, preheat the grill to medium-high heat.
- Then grill the bread slices on direct high heat for 2 minutes on each side. Remove bread slices off the grill and keep them aside.
- Next, grill the chicken for 5 minutes on one side, then flip and shift the chicken to the cooler side of the grill. Grill the chicken for 5 minutes or until the internal temperature reaches 165 degrees Fahrenheit. To check for internal temperature, inject an instant-read thermometer into the center of the chicken to get prime results.
- Lastly, chop the romaine lettuce into bite-sized pieces and place it in a clean salad bowl or container, pour in the caesar dressing, and mix it evenly. Top with grilled chicken chunks, grated parmesan cheese, and grilled croutons. Serve the salad with your choice of the main course and enjoy.
Concluding the Grilled Chicken Caesar Salad
If you have loved this grilled chicken caesar salad recipe, please don’t forget to take pictures of your salad and send them to us because we’re always glad to post them on our blog.Â
Also, if you have loved this recipe, please don’t hesitate to check out our chili’s buffalo chicken salad recipe.Â
Grilled Chicken Caesar Salad Recipe
Print RecipeIngredients
- 4 chicken breasts, boneless
- 1 tablespoon of lemon zest
- 3 cloves of garlic minced (2 for chicken and 1 for croutons)
- 1Â teaspoon of salt
- ½ cup of extra virgin olive oil
- 1 teaspoon of black pepper
- 1 loaf crunchy baguette,
- ½ inch thick slices
- 10 cups romaine lettuce, chopped
- ½ cup of parmesan cheese, grated
- ½ cup Caesar dressing
Instructions
- Firstly, marinate the chicken breasts, in a clean large bowl whisk together ¼ cup extra virgin, minced garlic, lemon zest,½ teaspoon salt, and black pepper. Add the chicken to the bowl and toss evenly to coat. Cover appropriately with cling film and marinate in the refrigerator for 30 minutes or overnight.
- Secondly, mix together the remaining olive oil, ¼ teaspoon of salt, 1 garlic clove, and ½ teaspoon of black pepper in a clean small bowl. With the help of a pastry brush, coat each side of the sliced bread with mixed ingredients. Set aside on a clean platter.
- Thirdly, preheat the grill to medium-high heat.
- Then grill the bread slices on direct high heat for 2 minutes on each side. Remove bread slices off the grill and keep them aside.
- Next, grill the chicken for 5 minutes on one side, then flip and shift the chicken to the cooler side of the grill. Grill the chicken for 5 minutes or until the internal temperature reaches 165 degrees Fahrenheit. To check for internal temperature, inject an instant-read thermometer into the center of the chicken to get prime results.
- Lastly, chop the romaine lettuce into bite-sized pieces and place it in a clean salad bowl or container, pour in the caesar dressing, and mix it evenly. Top with grilled chicken chunks, grated parmesan cheese, and grilled croutons. Serve the salad with your choice of the main course and enjoy.
