Grilled Chicken and Avocado Caesar Salad
This Grilled Chicken and Avocado Caesar Salad is the ultimate satisfying yet fresh meal — smoky, juicy grilled chicken breast sits on a bed of crisp romaine lettuce alongside creamy sliced avocado, crunchy croutons, and shaved Parmesan, all tied together with a bold, garlicky homemade Caesar dressing. It comes together in under 30 minutes and tastes like something you'd order at a great restaurant, but made right in your own kitchen.
Equipment
- Cast iron grill pan Or outdoor grill
- Meat thermometer To ensure chicken reaches 165°F (74°C)
- Large mixing bowl For tossing the salad
- Salad tongs
- Small whisk For the Caesar dressing
- Cutting board
- Sharp knife
- Medium bowl For mixing the dressing
- Vegetable peeler or cheese shaver For shaving Parmesan on top
- Salad spinner (optional) For drying romaine lettuce thoroughly
Ingredients
For the Grilled Chicken
- 2 boneless, skinless chicken breasts about 6–8 oz (170–225g) each
- 2 tbsp olive oil 30ml
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp Italian seasoning
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
For the Caesar Dressing
- 3 tbsp mayonnaise 45ml
- 1 tbsp fresh lemon juice 15ml; about ½ a lemon
- 1 tsp Worcestershire sauce
- 1 tsp Dijon mustard
- 2 garlic cloves finely minced or grated
- ¼ cup Parmesan cheese 25g, finely grated; freshly grated strongly recommended
- 2–3 tbsp water 30–45ml, to thin dressing to desired consistency
- salt and black pepper to taste
For the Salad
- 2 large heads romaine lettuce chopped; or 1 large bag romaine hearts
- 1 large ripe avocado sliced
- 1 cup croutons about 40g; store-bought or homemade
- ¼ cup Parmesan cheese 25g, shaved or freshly grated, for topping
- lemon wedges for serving
- anchovy fillets optional, for topping or blending into dressing
- cherry tomatoes optional, for topping
- fresh cracked black pepper optional, for finishing
Instructions
- Pat chicken breasts dry with paper towels, then rub with olive oil on both sides. Mix together garlic powder, onion powder, Italian seasoning, smoked paprika, salt, and black pepper, then press the spice mixture evenly onto both sides of the chicken.
- Whisk together the mayonnaise, lemon juice, Worcestershire sauce, Dijon mustard, minced garlic, and grated Parmesan in a medium bowl. Add water one tablespoon at a time until the dressing reaches a pourable consistency, then season with salt and pepper to taste.
- Preheat a cast iron grill pan over medium-high heat for 2–3 minutes, lightly oil it, then cook the chicken for 5–6 minutes per side until it reaches an internal temperature of 165°F (74°C). Transfer to a cutting board and rest for 5 minutes before slicing.
- Wash, dry thoroughly, and chop the romaine into 1–2 inch pieces, then place in a large bowl. Halve the avocado, remove the pit, scoop out each half, and slice into thin wedges; set aside.
- After resting, slice the chicken breasts against the grain into ½-inch thick pieces to maximize tenderness.
- Toss the romaine with half the Caesar dressing, then arrange on a platter and top with croutons, sliced avocado, sliced chicken, and shaved Parmesan. Drizzle with additional dressing and finish with fresh cracked black pepper and lemon wedges.
Notes
- Let the chicken come to room temperature for 15–20 minutes before grilling for more even cooking.
- For the juiciest results, always rest the grilled chicken for at least 5 minutes before slicing.
- Freshly grated Parmesan makes a significant difference in the dressing — avoid pre-grated options that contain anti-caking agents.
- Add ½ teaspoon of anchovy paste to the Caesar dressing for authentic, deeply savory flavor without a fishy taste.
- Dry your romaine thoroughly before dressing — wet lettuce dilutes the dressing and makes the salad watery. A salad spinner works best.
- Store all components separately and dress only right before serving to prevent sogginess.
- Grilled chicken keeps in an airtight container in the fridge for up to 3–4 days; Caesar dressing keeps for up to 5 days.
- For a gluten-free version, swap croutons for roasted chickpeas or toasted pumpkin seeds.
- To keep sliced avocado from browning, squeeze fresh lemon juice over it before serving.
- For outdoor grilling, preheat to medium-high (about 400°F/200°C), oil the grates, and follow the same cook time guidelines.
Nutrition
Serving: 1ServingCalories: 480kcalCarbohydrates: 18gProtein: 38gFat: 28gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 14gCholesterol: 95mgSodium: 620mgPotassium: 780mgFiber: 5gSugar: 2gVitamin A: 120IUVitamin C: 22mgCalcium: 18mgIron: 12mg
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