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Marinated Grilled Chicken Caesar Salad






With warmer weather comes an appetite for lighter fares, this salad accompanied with chicken served up as lunch or a lighter dinner meal is sure to satisfy.


Chicken Marinade
1/2 cup balsamic vinegar
1/2 cup olive oil
1/2 tsp dried mustard powder
1/2 tsp onion powder
1 tsp dried basil
1/2 tsp garlic powder
1/2 tsp pepper
6 boneless skinless chicken breast halves
1 tsp olive oil
1 tsp butter
1 large bunch romaine, torn
1-1/2 cups Caesar salad croutons
2/3 cup creamy Caesar salad dressing
Chunk of parmesan, grate a 1/2 cup
* Click to ingredient to choose one


In a bowl or a large resealable plastic bag, combine the first eight ingredients; add the chicken. Use you own favorite marinade as a substitute if you prefer. Seal bag or bowl and make sure you have coated all of your chicken pieces; refrigerate for a few hours hours.
Drain and discard marinade. Grill chicken, add 1 tsp butter 1 tsp olive oil, cook uncovered, over medium-low heat for 6-8 minutes on each side or until a meat thermometer reads 170°.
In a large bowl, combine the romaine, add dressing, add half croutons and save half to sprinkle on top, toss your salad. Serve on salad plates. Slice chicken; arrange on salads, sprinkle remaining croutons and add some fresh grated parmesan.