chicken caesar salad with grilled romaine

chicken caesar salad with grilled romaine

prep time: 10 minutes
cook time: 25 minutes
ready in: 35 minutes

makes: 4 servings, 6 oz. each


  • 1 lb. boneless skinless chicken breast halves
  • 1/4 teaspoon salt
  • Ground black pepper to taste
  • 2 heads romaine lettuce, cut in half long-ways
  • 1½ Tablespoons olive oil
  • 1/2 Tablespoon balsamic vinegar
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Ground black pepper to taste
  • 1/2 cup Caesar dressing
  • 1 cup cherry tomatoes, diced
  • 1/3 cup shredded parmesan cheese
  • 1/2 cup Caesar or garlic croutons

The nutritional content of recipes is calculated by a registered dietitian. Because ingredients and measurements may vary, the values we give are close approximations.


  1. Heat coals or gas grill.
  2. Season chicken with salt and pepper. Place on grill over medium heat and cook 15–20 minutes, turning once, until it reaches and internal temperature of 165°F. Remove from grill and set aside.
  3. While chicken is cooking, combine oil, vinegar, herbs and pepper.
  4. Trim leafy tops off of lettuce heads and brush oil mixture over all sides of each half head of lettuce.
  5. Once chicken has been removed from the grill, place lettuce on grill and allow slight charring on all sides, turning every 1–2 minutes. Transfer each half head of lettuce to a plate.
  6. Cut chicken diagonally into 1/2 inch slices. And place on top of charred heads of lettuce.
  7. Drizzle with salad dressing. Sprinkle with diced tomatoes and Parmesan cheese, and top with croutons.

per serving: 400 calories, 28g fat, 6g saturated fat, 85mg cholesterol, 750mg sodium, 7g carbohydrate, 1g fiber, 2g sugars, 28g protein