kiwi
Grilled Chicken Caesar Salad
A 38-minute American dinner for 4 — 480 calories per serving.
per serving, estimated
Juicy grilled chicken breast over crisp romaine, tossed in a bold homemade Caesar dressing with shaved Parmesan and crunchy garlic croutons.
Ingredients
Serves 4 · custom servings available with a Kiwi account
- 1¾ pounds boneless skinless chicken breasts (pounded to even thickness)
- 2 tablespoons olive oil
- ½ teaspoon garlic powder
- 1 teaspoon Kosher salt
- ½ teaspoon Black pepper
- 3 romaine lettuce hearts (chopped into bite-sized pieces)
- ⅓ cup Mayonnaise
- 1 tablespoon anchovy paste
- 2 garlic cloves (finely minced or grated)
- 2 tablespoons fresh lemon juice
- 1 teaspoon dijon mustard
- 1 teaspoon worcestershire sauce
- 2 ounces parmesan cheese (finely grated, plus extra shaved for topping)
- 4 ounces sourdough bread (torn into 1-inch chunks)
- 2 tablespoons olive oil (for croutons)
- ¼ teaspoon garlic powder (for croutons)
- ¼ teaspoon flaky sea salt (for croutons) — optional
Steps
Every amount is written into the step where you use it.
Steps marked like this need your attention — stay close so nothing burns.
- Pound 1¾ lb chicken breasts to an even thickness, then pat dry and coat with 2 tablespoons olive oil, ½ teaspoon garlic powder, 1 teaspoon kosher salt, and ½ teaspoon black pepper. 5 min
- In a small bowl, whisk together ⅓ cup mayonnaise, 1 tablespoon anchovy paste, 2 finely minced garlic cloves, 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, and 2 oz finely grated Parmesan until smooth; refrigerate until needed. 5 min
- Toss 4 oz sourdough bread torn into 1-inch chunks with 2 tablespoons olive oil and ¼ teaspoon garlic powder until evenly coated. 3 min
- Preheat a grill or grill pan over medium-high heat for 5 minutes until hot. 5 min
- Spread the oiled sourdough chunks in a single layer on a baking sheet and bake at 400°F for 12–14 minutes, tossing once halfway, until golden and crisp; sprinkle with ¼ teaspoon flaky sea salt (optional) straight from the oven. 14 min
- Timing-sensitive step. Grill the chicken breasts 5–6 minutes per side until grill marks form and the internal temperature reaches 165°F, then transfer to a cutting board. 12 min
- Rest the chicken 5 minutes, then slice crosswise into ½-inch strips. 5 min
- Chop 3 romaine lettuce hearts into bite-sized pieces and place in a large serving bowl. 4 min
- Drizzle the dressing over the romaine and toss well to coat, then top with the sliced chicken, croutons, and extra shaved Parmesan before serving. 3 min
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Nutrition figures are estimates derived from public reference data and automated calculation. They are not verified by a dietitian and are not medical or dietary advice. Recipes, cooking times, quantities and allergen information are generated automatically and may contain inaccuracies. Kiwi’s allergen filtering is automated and is not a guarantee — it can miss an allergen where an ingredient’s name does not disclose what it contains, or where a product’s formulation differs from the generic ingredient. You must read ingredient labels and confirm for yourself that any food is safe for the people you are feeding. If anyone in your household has a severe or life-threatening food allergy, treat this page as a starting point only. See our full terms.