Grilled Chicken Caesar Salad

Prep: 14 minutes Marinate: 1 hour Cook: 10 minutes


6 servings (serving size: 2 cups)

Recipe from

Oxmoor House

Nutritional Information

Calories 206
Caloriesfromfat 31 %
Fat 7.2 g
Satfat 1.3 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 20.5 g
Carbohydrate 13 g
Fiber 1.7 g
Cholesterol 53 mg
Iron 0.0 mg
Sodium 554 mg
Calcium 0.0 mg


4 (4-ounce) skinned, boned chicken breast halves
1/2 cup reduced-fat Caesar dressing, divided
2 cups cubed French bread
Olive oil-flavored vegetable cooking spray
6 cups torn romaine lettuce
1 cup sliced cucumber
2 medium tomatoes, each cut into 8 wedges
2 tablespoons freshly grated Parmesan cheese
Freshly ground pepper (optional)


Place chicken in a heavy-duty, zip-top plastic bag; pour 1/4 cup dressing over chicken. Seal bag, and shake until chicken is well coated. Marinate in refrigerator 1 hour, turning bag once.

Coat French bread cubes with cooking spray; place in a single layer on a baking sheet. Bake at 350° for 10 minutes or until lightly browned.

Remove chicken from marinade, discarding marinade. Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°). Place chicken on rack; grill, covered, 5 minutes on each side or until done. Let cool slightly. Cut chicken crosswise into 1/4-inch-thick slices.

Combine chicken, bread cubes, lettuce, and next 3 ingredients in a large serving bowl. Pour remaining 1/4 cup dressing over lettuce mixture, and toss well. Sprinkle with freshly ground pepper, if desired. Serve immediately.