Photo: John Autry; Styling: Leigh Ann Ross Photo by: Photo: John Autry; Styling: Leigh Ann Ross

Grilled Chicken Caesar Salad

This salad dressing mimics the flavor of a typical Caesar but in a vinaigrette form.

Cooking Light NOVEMBER 2011

  • Yield: Serves 4


  • 2 ounces French bread, cut into 1/2-inch cubes (about 2 cups)
  • Cooking spray
  • 2 (8-ounce) skinless, boneless chicken breast halves, halved lengthwise
  • 1/2 teaspoon black pepper, divided
  • 2 tablespoons white wine vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon bottled minced garlic
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon anchovy paste
  • 6 cups chopped romaine lettuce
  • 2 cups chopped radicchio lettuce
  • 1/4 cup (1 ounce) grated fresh Parmesan


1. Preheat oven to 400°.

2. Spread bread cubes in a single layer on a baking sheet. Bake at 400° for 9 minutes or until lightly toasted.

3. Heat a grill pan over high heat. Coat the pan with cooking spray. Sprinkle chicken with 1/4 teaspoon pepper. Add chicken to pan, and cook 3 1/2 minutes on each side or until done. Remove from pan; let stand 5 minutes. Cut chicken into slices.

4. Combine remaining 1/4 teaspoon pepper, vinegar, and next 4 ingredients (through anchovy paste) in a large bowl, stirring with a whisk. Add romaine and radicchio to bowl; toss well to coat. Divide lettuce and chicken evenly among each of 4 plates. Top each serving with 1/2 cup croutons and 1 tablespoon cheese.


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Nutritional Information

Amount per serving
  • Calories: 272
  • Fat: 10.4g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 5.7g
  • Polyunsaturated fat: 1.3g
  • Protein: 31.1g
  • Carbohydrate: 12.6g
  • Fiber: 2.1g
  • Cholesterol: 72mg
  • Iron: 2.2mg
  • Sodium: 322mg
  • Calcium: 104mg

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Grilled Chicken Caesar Salad Recipe