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Grilled chicken Caesar salad topped with avocado, cherry tomatoes, shaved parmesan, croutons, dressing and lemon wedges.

Grilled Chicken Caesar Salad

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5 from 9 reviews


This grilled chicken Caesar salad is a healthy, satisfying meal. It’s packed with delicious flavors and hearty textures. You can marinate and grill the chicken, or pick up a bag of (ready-to-serve) grilled chicken strips at the market.


Units Scale
  • 1 1/2 pounds chicken breasts (about 2 large breasts), or store-bought grilled chicken strips
  • 3/4 cup citrus chicken marinade
  • 3 hearts of romaine, cut or hand torn into 1-inch strips
  • 1 large ripe Haas avocado, sliced or diced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup shaved parmesan cheese
  • 1 teaspoon flaky sea salt
  • 1 teaspoon freshly-cracked black pepper
  • 1 cup mini sourdough croutons
  • 3/4 cup Caesar salad dressing, or more if desired
  • 1 lemon, cut into wedges for serving


RECIPE PREP: Butterfly or pound the chicken breasts to a thickness of 1/2 inch. Marinate chicken for at least 15 minutes in this flavorful 👉🏻 citrus chicken marinade. Make this 👉🏻 healthy Caesar dressing.

  1. Heat a grill pan over high heat. Once the grill is hot, reduce heat to medium-high. Shake off excess marinade from the chicken. Place chicken on the grill pan. Cook 6 minutes, then flip and cook 6 to 8 minutes more, or until internal temperature reaches 165ºF.
  2. Remove the chicken to a cutting board and cover it with foil. Let it rest 5 minutes before slicing it into thin strips (cutting against the grain) with a sharp knife. 
  3. Chop or hand tear the hearts of romaine into bite-size pieces over a large salad bowl. Top the lettuce with sliced avocado, halved cherry tomatoes, shaved parmesan cheese, and croutons. Add grilled chicken strips to the salad.
  4. Season the dish with flaky salt and cracked black pepper. Drizzle Caesar salad dressing over the top. If desired, toss to combine. Serve on chilled salad plates.


More healthy add-ins: Kalamata olives, sliced red onion, whole kernel fire-roasted corn, marinated artichoke hearts, chopped fresh basil, sautéed mushrooms.

  • Prep Time: 20 Minutes
  • Cook Time: 15 Minutes
  • Category: Salad
  • Method: Grilling
  • Cuisine: Mexican-American