Grilled Chicken Caesar Salad a New Way

"While the flavor will be good using leftover cold chicken in this recipe, the key to the specialness of the recipe and the great vibrant flavor of the salad, is to use warm, just-cooked chicken breasts and to place the warm, cooked chicken pieces IN the dressing instead of placing the dressing over the chicken. This technique adds a lot of flavor and works well with most any beef or shrimp salad recipe using a vinaigrette-type (not creamy) dressing as well."
photo by PanNan photo by PanNan
photo by PanNan
Ready In:




  • Combine all dressing ingredients in a medium-size bowl.
  • Rub chicken breasts with the 2 tablespoons of olive oil and season them lightly with salt and pepper.
  • Grill breasts until browned and cooked through (about 3-4 minutes per side).
  • Let chicken rest for 5 minutes.
  • Cut chicken cross-wise into 1/4" slices.
  • Place slices and their juices in the bowl of dressing, mixing gently to coat.
  • Serve chicken and dressing over romaine and top with croutons.
  • Garnish with more Parmesan cheese.
  • Pass the pepper mill!
  • Cooking time includes cooked chicken resting time.

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  1. Very good - thanks for submitting this recipe. We have made it 2x now using up grilled chicken we had leftover the 1st time & just today using leftover rotisserrie chicken. Very quick and easy :-)
  2. Definitely has vibrant and tantalizing flavor! This made for an easy and delicious lunch.I will be serving this flavorful combination again ... and again! Thank you Northwest Lynnie for a recipe that is going into my keepers.
  3. Great salad. I grilled the chicken breasts in the panini maker (like a George Foreman grill) and they were so moist. But after coating them in the dressing. Wow! The lemon gave the dressing a bit of bite/tang that was nice, too. Thanks for sharing this recipe.


An avid cook since I was a teenager, and a retired First-Grade teacher, my students and I used to cook twice a month in the classroom, coordinating what we prepared with our curriculum. I always snuck in mini- lessons on nutrition and manners at the same time. :) The children loved it, taking home recipes they made in class and asking their parents to make them again at home. THESE were no boring lessons on liquid and dry measurement! If you think about it, cooking is largely a combination of math, chemistry, and artistry. Fond memories of my students play a role in my cooking-life today. A giant, framed, black chalkboard graces one dining room wall, replete with the menu-of-the-day in manuscript handwriting and simple chalk drawings. Special joys in my life these days, (besides two outstanding grown children :), family, friends, and cooking) include gardening/landscaping, writing a book about teaching, music, discovering watercolors by local artists, and exploring my new island home, where bald eagles and Dungeness crabs are among my neighbors.
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