Grilled Chicken Caesar Salad

Grilled Chicken Caesar Salad

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

Oxmoor House JANUARY 1997

  • Yield: 6 servings (serving size: 2 cups)


  • 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.

Nutritional Information

Amount per serving
  • Calories: 206
  • Calories from fat: 31%
  • Fat: 7.2g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 20.5g
  • Carbohydrate: 13g
  • Fiber: 1.7g
  • Cholesterol: 53mg
  • Iron: 0.0mg
  • Sodium: 554mg
  • Calcium: 0.0mg

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Grilled Chicken Caesar Salad Recipe