A delicious grilled chicken Caesar salad with an easy, one-minute dressing. This salad brims with flavour from char-grilled chicken breasts, crunchy croutons, crisp lettuce, anchovies and shavings of Parmesan. It’s one of my favourite simple salads.
This grilled chicken Caesar salad is exactly how I like it: juicy, charred chicken paired with crisp lettuce and a creamy, tangy dressing. Topped with Parmesan shavings and homemade croutons, it’s a satisfying meal that’s simple to prepare.
One ingredient that lifts this salad is marinated pickled white anchovies. They’re not fishy or overly salty — they add a bright, pickled note that complements the dressing and chicken beautifully. Note that salted anchovy fillets are also used in the dressing; don’t confuse the two.
Also, don’t dismiss iceberg lettuce. It gets a bad reputation, but its crisp, refreshing crunch works exceptionally well with a tangy Caesar dressing and makes the salad feel light and satisfying.
How To Make This Grilled Chicken Caesar Salad – Step By Step
Cut the crusty bread into cubes, place them on a baking tray, drizzle with olive oil and sprinkle with salt. Toast in a preheated oven until lightly golden, about 2–3 minutes.
Heat a griddle pan until very hot and grill the chicken breasts, without oil, until charred on both sides and cooked through. Transfer the chicken to a board and let it rest to retain its juices before slicing.
Tip: Allowing the chicken to cool slightly before cutting helps keep the juices inside. If you slice it too soon, the juices run out and the meat can become dry.
How To Make The Caesar Salad Dressing
In a small bowl, combine mayonnaise and sour cream. Finely chop two salted anchovy fillets and add them to the bowl along with minced garlic. Season with freshly ground pepper and a very small pinch of salt, then mix until smooth and well combined.
Roughly chop the iceberg lettuce and place it in a large bowl. Add the croutons, marinated pickled white anchovies and a teaspoon of capers.
Slice the rested chicken into strips and add to the salad. Pour the dressing over the salad and toss thoroughly so every leaf is coated. Serve in large bowls, topped with Parmesan shavings and a final grind of black pepper.
So easy and so good. This salad is comfort food for me: straightforward, full of texture and balanced in flavour. If you can’t find the pickled white anchovies in the deli section of your supermarket, the salad is still delicious without them.
Step By Step Photos Above
Most recipes include helpful photos and tips to make them successfully the first time.
Grilled Chicken Caesar Salad
By Emily
Ingredients
- 2 large chicken breasts
- 3 thick slices crusty bread
- 1 heaped tbsp mayonnaise
- 2 heaped tbsp sour cream
- 1 tsp capers
- 2 salted anchovy fillets (for dressing)
- 1.7 oz (50g) marinated pickled white anchovy fillets (optional)
- 1/2 garlic clove, minced
- 1 small-medium iceberg lettuce, washed and dried
- 1 tbsp (roughly) Parmesan cheese, for topping
- 1/2 tbsp olive oil
- Salt and pepper, to taste
Instructions
- Preheat the oven to 180°C / 350°F / gas mark 4.
- Cut the bread into cubes, place on a tray, drizzle with olive oil, sprinkle with salt and bake until lightly toasted, 2–3 minutes.
- Grill the chicken breasts on a hot griddle pan until charred on both sides and cooked through. Set aside to rest on a board.
- Make the dressing: combine mayonnaise and sour cream. Finely chop the salted anchovy fillets and add with the minced garlic. Season with pepper and a tiny pinch of salt, then mix to combine.
- Roughly chop the iceberg lettuce and add to a large bowl with the croutons, pickled anchovies (if using) and capers.
- Slice the rested chicken into strips and add to the salad. Toss everything with the dressing until evenly coated. Serve in large bowls topped with Parmesan shavings and a grind of black pepper.
Notes
- Tip: Let the chicken cool slightly before slicing to keep it juicy and flavorful.
- If you can’t find marinated pickled white anchovy fillets, omit them — the salad is still excellent without them.
Helpful Info for All Recipes
- I usually use extra virgin olive oil in recipes unless stated otherwise.
- All vegetables are medium sized unless noted.
- Recipes are tested using a fan (convection) oven.
- Nutrition figures are estimates and provided for guidance only.
Nutrition
Carbohydrates: 31 g |
Protein: 19 g |
Fat: 9 g |
Saturated Fat: 1 g
Nutrition information is automatically calculated and should be used as an approximation.
Did you try this recipe?
Leave a comment below!