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Grilled Chicken Caesar Salad is made completely on the grill for a quick meal. Yes, even the lettuce!
a note from megan
2026 Update: I first published this recipe back in 2017, but we’ve retested it and updated the post with new photos and more tips. Enjoy!
I love it when a meal comes together with minimal fuss, and this grilled chicken caesar salad is exactly that. Caesar salads always feel a little bit fancy to me even though they are so simple, and with the addition of chicken it’s definitely a dish we make a lot in the summertime.
Everything is grilled for this salad: the chicken, the bread for homemade croutons, and the lettuce. Grilling romaine is a bit unexpected, but I love the added smokiness. It only cooks for a couple of minutes while you toast the bread, so don’t skip it.
Toss it all together with homemade Caesar dressing or your favorite bottled dressing. Easy enough for a quick weeknight dinner, but fancy enough for date night on the patio!
Ingredients for grilled caesar salad
This is just an overview. For full measurements and step-by-step instructions, scroll down to the printable recipe card, or use the button on the side.
You’ll need:
- Chicken
- Romaine lettuce
- Ciabatta rolls, or French dinner rolls
- Caesar dressing
- Olive oil
- Dried oregano
- Garlic powder
- Shaved or grated parmesan cheese
I usually use boneless skinless chicken breasts for this recipe, but boneless thighs will work as well. Make sure to adjust the cooking time—thighs will take a little longer than breasts, but this will depend on the thickness of your cut. For best results, use an instant-read thermometer.
Tools & equipment
Of course, you’ll need a grill for this one!
I originally developed this recipe with cooking away from home in mind. Some extended-stay hotels have grills available, or you can make this on a park grill for an elevated picnic meal.
This recipe works on a gas or charcoal grill, or in a pinch a grill pan on the stove.
You’ll also want a sturdy pair of tongs * for handling the ingredients. When working over a hot grill, use metal tongs, not those with silicone tips.
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How to make this recipe
First, we’ll marinade the chicken for a little bit. Even though the time is short, it helps add flavor to the chicken and keeps it juicy.
In a shallow bowl, whisk together olive oil, lemon juice, garlic powder, dried oregano, salt, and pepper. Add the chicken, turning to coat, and let rest.
Cut the romaine hearts into halves or fourths (depending on size) and brush the cut edges with olive oil.
Cut the roll in half and brush cut sides with olive oil, then sprinkle with salt and pepper.
Preheat the grill to medium-high heat (about 400°F).
Lift the chicken out of the marinade, letting excess oil drip back into the bowl so it doesn’t flare up on the grill. Grill for about 5 minutes per side, until cooked through to 165°F. Remove to a plate and tent with foil to keep warm and let the juices settle.
Place the romaine and roll halves on the grill, cut-sides down. Grill for about 2 minutes. You want the romaine to be slightly wilted and the bread toasty.
Slice the chicken and cube the bread.
You can serve this two ways: either with the romaine sections whole on the plate, or chopped. If chopping, add everything to a large bowl and toss with the dressing, or layer plates and dress the salads individually.
Recipe suggestions
This salad is a favorite because it doesn’t require a lot of ingredients or prep, which means you can run to the store just before dinner and grab what you need. Ciabatta or sourdough rolls are perfect for making the croutons because they get perfectly chewy-crisp on the grill, and you can buy just one instead of a whole package!
Don’t want to use chicken? Shrimp is a great alternative. Make sure to skewer it for cooking on the grill so it doesn’t fall through the grates, or use a grilling basket. Shrimp cooks very quickly so keep a watchful eye, removing it when it is opaque and forming a C shape.
Add extra veggies if you like: we always have a ton of cucumbers on hand, and cherry tomatoes are also good here. Add diced avocado for extra creaminess.
While it’s great with a classic Caesar dressing, you can also try it with your other favorite dressings! I like my strawberry poppy seed dressing or my blueberry vinaigrette in the summer! Both are excellent with chicken.
Want to make this even heartier? Turn it into a chicken caesar pasta salad!
Grilled Chicken Caesar Salad
Ingredients
- 2 tablespoons olive oil, plus more for the grill
- 1 tablespoon lemon juice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon fine sea salt, plus more to taste
- 1/8 teaspoon ground black pepper, plus more to taste
- 2 boneless skinless chicken breasts
- 2 to 3 romaine hearts
- 1 ciabatta or sourdough roll
- Shaved parmesan cheese
- Caesar salad dressing
Directions
- Whisk together olive oil, lemon juice, garlic powder, oregano, salt, and pepper in a shallow bowl. Add the chicken and set aside to marinade while you prep the rest of the ingredients and preheat the grill.2 tablespoons olive oil, 1 tablespoon lemon juice, 1/2 teaspoon garlic powder, 1/2 teaspoon dried oregano, 1/4 teaspoon fine sea salt, 2 boneless skinless chicken breasts, 1/8 teaspoon ground black pepper
- Cut romaine in halves or fourths and brush lightly with olive oil.2 to 3 romaine hearts
- Cut roll in half and brush cut sides lightly with oil, then season with salt and pepper.1 ciabatta or sourdough roll
- Grill chicken for about 5 minutes on each side, until cooked through. Remove and set aside, tenting to keep warm.
- Add romaine and roll halves, cut-side down, and grill for about 2 minutes, until romaine has wilted slightly and roll is toasty.
- To serve, chop the romaine and add to a large bowl. Slice the chicken, and cube the toasted bread. Add to the bowl. Toss with dressing and top with shaved parmesan.Shaved parmesan cheese, Caesar salad dressing
Recipe Video
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Nutrition
Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.
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About Megan
I learned how to cook by exploring seasonal ingredients, and you can too! Meal time shouldn’t be stressful or complicated, and with fresh ingredients and easy methods, I’m here to help you enjoy the time spent in the kitchen. Read more…
