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The Boat Shed Kitchen

Grilled Chicken Caesar Salad

This Grilled Chicken Caesar Salad combines juicy grilled chicken, crisp romaine, Parmesan, and garlicky homemade croutons—all tossed in a bold, creamy Caesar dressing made from scratch. It’s a satisfying, protein-packed salad that works perfectly as a main course or impressive lunch.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Salad:
  • 2 boneless skinless chicken breasts
  • Salt & pepper to taste
  • 8 cups chopped romaine lettuce
  • 1/3 cup shaved Parmesan cheese
  • 2 tbsp grated Parmesan cheese
For the Croutons:
  • 3 cups cubed sourdough bread
  • 2 tbsp olive oil
  • 3 garlic cloves minced
  • Salt & pepper to taste
  • 2 tbsp chopped parsley
For the Caesar Dressing:
  • 1 garlic clove
  • 1/4 cup white vinegar
  • 1/4 cup olive oil
  • 1 tsp Dijon mustard
  • Juice of half a lemon
  • 1 tbsp grated Parmesan cheese
  • 1 tsp honey
  • 1/2 tbsp mayonnaise
  • A few dashes Tabasco

Method
 

  1. Toss sourdough cubes with oil, garlic, salt, and pepper.
  2. Bake at 375°F for 10–12 mins.
  3. Cool and sprinkle parsley.
  4. Grill chicken over medium-high heat, 4–6 minutes per side.
  5. Rest and slice.
  6. Blend all dressing ingredients except oil and cheese.
  7. Slowly add oil to emulsify, then stir in cheese.
  8. See full steps with tips & photos → https://theboatshedcafe.com/grilled-chicken-caesar-salad-with-homemade-croutons/

Notes

  • You can use rotisserie chicken if short on time.
  • Swap sourdough with any crusty bread you have on hand.
  • Dressing keeps in the fridge for 3–4 days—great for meal prep!