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Grilled Chicken Caesar Salad Recipe

Grilled Chicken Caesar Salad Recipe

Whenever we're invited to potlucks, I'm always asked to bring a salad because people know it's one of my specialties. This dish is especially good on summer days when it's too hot to cook on the stove. -Deb Weisberger Mullett Lake, Michigan
TOTAL TIME: Prep: 15 min. + marinating Grill: 15 min. YIELD:6 servings


  • 1/2 cup red wine vinegar
  • 1/2 cup reduced-sodium soy sauce
  • 1/2 cup olive oil
  • 1 tablespoon dried parsley flakes
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • 6 boneless skinless chicken breast halves (4 ounces each)
  • 1 large bunch romaine, torn (12 cups)
  • 1-1/2 cups Caesar salad croutons
  • 1 cup halved cherry tomatoes
  • 2/3 cup creamy Caesar salad dressing


  • 1. In a large resealable plastic bag, combine the first eight ingredients; add the chicken. Seal bag and turn to coat; refrigerate for at least 4 hours.
  • 2. Drain and discard marinade. Grill chicken, uncovered, over medium-low heat for 6-8 minutes on each side or until a meat thermometer reads 170°.
  • 3. Meanwhile, in a large bowl, combine the romaine, croutons and tomatoes; add dressing and toss to coat. Divide among six salad plates. Slice chicken; arrange on salads. Yield: 6 servings.

Reviews for Grilled Chicken Caesar Salad

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Reviewed Jun. 25, 2014

"This was an excellent salad. It was perfect for a warm summer evening dinner. I will definitely make this again."

Reviewed Sep. 8, 2011

"Never been a fan of caesar salad but my husband likes it so I tried this recipe and the whole family loves it. The taste of the marinated chicken is wonderful."

Reviewed Jul. 26, 2010

"This is a great marinade. The ingredients are easy to remember and can easily be doubled or halved. It is definitely a keeper."

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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.