Grilled Chicken Caesar

Make your favorite restaurant salad at home with this easy grilled chicken caesar recipe. A simple rub and an easy dressing make this main dish salad come together in minutes.

Yield: 4 servings (serving size: 2 1/2 cups salad mixture and 3 ounces chicken)
Recipe from Cooking Light

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Recipe Time

Total: 18 Minutes

Nutritional Information

Amount per serving
  • Calories: 289
  • Calories from fat: 26%
  • Fat: 8.3g
  • Saturated fat: 2.8g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 1.3g
  • Protein: 33.8g
  • Carbohydrate: 19g
  • Fiber: 3.2g
  • Cholesterol: 78mg
  • Iron: 2.9mg
  • Sodium: 429mg
  • Calcium: 186mg


  • 1 tablespoon chili powder
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon ground cumin
  • 1/4 teaspoon pepper
  • 1 garlic clove, crushed
  • 1 pound skinned, boned chicken breasts, cut into 1-inch-wide strips
  • Vegetable cooking spray
  • 3/4 cup low-fat buttermilk
  • 3 tablespoons grated Romano cheese
  • 1 tablespoon lemon juice
  • 1 teaspoon anchovy paste
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon pepper
  • 1 garlic clove, minced
  • 1 (10-ounce) package ready-to-eat romaine salad
  • 2 cups halved cherry tomatoes
  • 3/4 cup plain croutons


  1. Combine first 6 ingredients in a medium bowl; stir well, and set aside.
  2. Prepare grill or broiler. Place chicken strips on grill rack or broiler pan coated with cooking spray, and cook 5 minutes on each side or until chicken is done.
  3. Combine buttermilk and next 6 ingredients (buttermilk through garlic) in a large bowl; stir well. Add romaine salad, tomatoes, and croutons; toss gently to coat. Spoon salad mixture onto each of 4 plates, and top with chicken strips.
  4. Note: Substitute 12 cups sliced romaine lettuce for 1 (10-ounce) package ready-to-eat romaine salad, if desired.
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