Grilled Caesar salad recipe

Keep the kitchen cool with grilled salads

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Keeping the kitchen cool as the weather grows warmer isn't always easy when dinner needs to be on the table fast. And that's why we love grilling everything, right down to the lettuce in the salad.

Grilled Caesar salad

Serves 2

Grilling Romaine coaxes an unexpected sweetness out of the crisp leaves, and infuses a smoky aroma throughout the tangy dressing and salty bites of Parmesan.

Grilling ingredients:

  • 1 head Romaine lettuce
  • 2 chicken breasts
  • 1 tablespoon
  • Olive oil
  • Kosher salt

Caesar dressing ingredients:

  • 1 small clove garlic
  • 1 small anchovy fillet
  • Kosher salt
  • 1/4 teaspoon grainy mustard
  • 1 tablespoon sour cream
  • Juice from half a small lemon
  • 1 tablespoon red wine vinegar
  • 1/4 cup olive oil
  • Freshly cracked black pepper to taste
  • Parmigiano-Reggiano, shaved


  1. Cut the Romaine in half, or in quarters, lengthwise. Brush with olive oil, sprinkle with salt. Brush olive oil over both sides of chicken, sprinkle with salt. Place chicken on grill, cook 6 minutes on each side or until chicken registers 160 degrees F on an instant-read thermometer. Remove from heat. Set aside 10 minutes (temperature will rise to 165 degrees F). Place Romaine on grill, cook until lightly charred. Remove from heat and set aside.
  2. On a cutting board, crush the garlic, a pinch of Kosher salt, and the anchovy fillet into a paste with the back of your knife. Place in a medium bowl.
  3. Add mustard, sour cream, lemon, vinegar and whisk until it forms an emulsion. Add the olive oil in a slow steam while whisking. Season with additional Kosher salt and black pepper.
  4. Divide Romaine and chicken in half and plate, drizzle with dressing. Serve at room temperature.

More grilled salad recipes

Super salads on the grill
Grilled chicken pita salad
Grilled sweet potato and mango salad

Dawn Viola is a research and development chef and food writer. She serves on the board of directors for Slow Food Orlando, and works with local and national companies as a healthy recipe consultant with a focus on organic, local and sustainable ingredients. After an accomplished career as a copywriter, creative director and documentary producer in the advertising industry for over a decade, Dawn switched her writing focus to food and enrolled in culinary school when she discovered she had multiple food allergies. She graduated with honors from the culinary management program at Valencia College, completed her externship at America’s Test Kitchen and Cook’s Illustrated Magazine in Boston, and began teaching others how to cook with a back-to-basics approach. When Dawn isn't writing delicious stories for, you'll find her stirring the pot on Twitter, Facebook and her blog,, named a top-ten food blog four years running for her commitment to cooking with organic, sustainable and local ingredients.