Grilled Chicken Caesar Salad

Grilled Chicken Caesar Salad

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Patrick Meyer


This recipe was inspired by the Grilled Caesar Salad at Leaf in Charleston, SC. The dressing is addictive. The chicken is flavorful and juicy. The lettuce takes on a smoky aspect. And cheese!

I make this all the time and hope you enjoy the recipe!


☆☆☆☆☆ 0 votes

15 Min
35 Min



  • 1 lb
    boneless skinless chicken thighs
  • 1 tsp
    smoked paprika
  • 2 tsp
    kosher salt
  • 1/2 tsp
    black pepper
  • ·
    nonstick cooking spray

  • 2
    egg yolks
  • 2 Tbsp
    dijon mustard
  • 2 tsp
    worcestershire sauce
  • 4 clove
    garlic, smashed
  • 1
    lemon, juiced
  • 1 tsp
    anchovy paste
  • 1 tsp
    kosher salt
  • 1/4 tsp
    black pepper
  • 2 Tbsp
    olive oil

  • 2
    romaine hearts, halved
  • 1 Tbsp
    grapeseed oil
  • 1/4 c
    grated parmesan cheese

How to Make Grilled Chicken Caesar Salad


  1. Preheat oven to 375 F. Preheat grill pan to medium-high heat. Season chicken thighs with smoked paprika, salt, and pepper. Set aside.
  2. Combine all of the dressing ingredients except for the olive oil in a food processor until thick and creamy. With the motor running, slowly stream in the olive oil. Mix until fully combined. Place dressing in serving bowl and set aside.
  3. Spray grill pan with cooking spray. Place chicken thighs on grill pan and sear chicken thighs until golden brown on both sides, about 2-3 minutes per side. Place chicken in oven and roast for 18 minutes.
  4. Brush romaine hearts with oil place on the grill pan. Cook until all sides have grill marks, but lettuce is not wilted.
  5. Cut chicken into strips. Place one piece of grilled lettuce on each plate. Top with chicken strips and drizzle with dressing. Sprinkles with cheese.

Printable Recipe Card

About Grilled Chicken Caesar Salad

Course/Dish: Chicken Roasts Salads
Main Ingredient: Chicken
Regional Style: Italian
Other Tags: Quick & Easy Healthy

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