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Chicken Caesar Salad

Course: Main Course, Salad
Servings: 8 people
Calories: 479kcal
Author: Tessa Ludwig


  • Grill or Cast Iron skillet



  • 3 lbs. chicken breast can use tenderloins also
  • 2 TBS olive oil
  • 3 cloves chopped garlic or 1 tsp garlic powder
  • Sea salt and pepper to taste

Caesar Dressing

  • 1 cup mayo prefer soy free ex. Chosen Foods Avocado oil mayo
  • 3-4 cloves garlic chopped or minced
  • 2 TBS lemon juice add more if desired
  • 1 TBS spicy brown mustard
  • 1/2 tsp anchovy paste
  • 1.5 tsp coconut amino's
  • 2 TBS whole milk
  • 1/3 cup grated parmesan
  • Sea salt and pepper to taste


  • 3 large Romaine heads chopped
  • 1/2 cup shredded vintage reserve sharp cheddar cheese
  • Above Caesar dressing
  • Above chicken cooked



  • Place chicken and all ingredients in medium glass bowl, stir to combine. Cover and place in fridge marinating for at least a hour.
  • Preheat grill to medium high heat. When heated place chicken breast on grill, turn heat to low-medium (around 375 degrees). Grill chicken for approximately 16 minutes, rotating 1 time (may need more or less time depending on size).
  • Remove chicken from grill and allow to rest for 5-10 minutes. When finished resting slice for salad.

Caesar Dressing

  • While chicken is marinating whisk mayo, garlic, lemon, mustard, anchovy paste, coconut amino's, and milk in medium sized bowl.
  • Stir in grated parmesan, be sure not to whisk, cheese will just stick to the wires.
  • Cover and place in fridge until chicken is finished cooking.


  • Chop romaine and place in a large salad bowl.
  • Add dressing, shredded cheese, and chicken, toss all together.
  • Serve immediately.


Serving: 1.5cups | Calories: 479kcal | Carbohydrates: 9.3g | Protein: 43g | Fat: 32.9g | Saturated Fat: 5.8g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 2.6g | Cholesterol: 123.8mg | Sodium: 520.2mg | Potassium: 600.1mg | Fiber: 5g | Sugar: 3.3g