Caesar salad on a coral plate with dressed romaine, herbed croutons, seasoned chicken, shaved parmesan, green onion and a bread roll — Photo: pattyonflickr · CC BY 2.0 · Wikimedia Commons

American · Lunch · Dinner

Caesar Salad with Grilled Chicken

Name: Caesar Salad with Grilled Chicken
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: 2 large (about 500 g) Chicken breast, boneless and skinless; 1 tbsp Olive oil; 1/2 tsp Salt; 1/2 tsp Black pepper, ground; 2 slices Whole-wheat bread; 2 medium heads Romaine lettuce; 1/2 cup Plain nonfat Greek yogurt; 2 tbsp Light mayonnaise; 2 tbsp Lemon juice, fresh; 1 tsp Dijon mustard; 1 tsp Worcestershire sauce; 4 fillets Anchovy fillets, canned in oil, drained; 2 cloves Garlic; 1/3 cup Parmesan cheese, finely grated; 1 tbsp Water

Caesar salad

By BerryFit Kitchen · Nutrition checked with USDA data · Updated Oct 11, 2026 · How we make recipes

Crisp romaine tossed in a tangy, garlicky yogurt-based Caesar dressing, topped with juicy grilled chicken, crunchy whole-wheat croutons and shavings of parmesan. It has all the classic flavour with far less fat than the traditional version.

Prep: 20 min
Cook: 20 min
Total: 40 min
Serves: 4

Easy
High protein
Low Carb

17%

Per serving344kcal17% of a 2,000 kcal day

39gProtein

16gCarbs

14gFat

4gFiber

Calories come from: Carbs 18% · Fat 36% · Protein 46%

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Ingredients

For 4 servings

2 large (about 500 g)Chicken breast, boneless and skinless
1 tbsp14 gOlive oil
1/2 tspSalt
1/2 tspBlack pepper, ground
2 slices60 gWhole-wheat bread
2 medium heads600 gRomaine lettuce
1/2 cup120 gPlain nonfat Greek yogurt
2 tbsp30 gLight mayonnaise
2 tbsp30 gLemon juice, fresh
1 tsp5 gDijon mustard
1 tsp5 gWorcestershire sauce
4 fillets16 gAnchovy fillets, canned in oil, drained
2 cloves6 gGarlic
1/3 cup40 gParmesan cheese, finely grated
1 tbsp15 gWater

Steps

1
Heat the oven to 190 °C (375 °F).
2
Cut the bread into 2 cm cubes and toss with 1 tsp of the olive oil.
3
Spread the cubes on a baking tray and bake for 10-12 minutes, until golden and crisp, then let them cool.
4
Place the chicken between two sheets of baking paper and pound to an even 2 cm thickness.
5
Rub the chicken with the remaining 2 tsp olive oil, the salt and half the pepper.
6
Heat a grill pan or outdoor grill to medium-high.
7
Grill the chicken for 5-7 minutes per side, until the centre reaches 74 °C (165 °F).
8
Rest the chicken on a board for 5 minutes, then slice thinly.
9
While the chicken cooks, finely chop the anchovies and garlic and mash them into a paste with the side of a knife.
10
In a bowl, whisk the anchovy paste with the yogurt, mayonnaise, lemon juice, mustard, Worcestershire sauce, water and half the parmesan until smooth.
11
Wash and dry the romaine well, then tear or chop it into bite-sized pieces.
12
Toss the romaine with the dressing in a large bowl until evenly coated.
13
Divide among plates and top with the sliced chicken, croutons, remaining parmesan and remaining pepper.

Swaps, storage and make-ahead

Swaps

For a gluten-free version, replace the croutons with oven-toasted chickpeas and use a Worcestershire sauce labelled gluten-free, checking that the mayonnaise and mustard are labelled gluten-free too.
Swap the chicken breast for grilled shrimp or firm tofu slices if you want a different protein.
If you don't like anchovies, leave them out and add an extra 1/2 tsp Dijon mustard and a few drops more Worcestershire sauce for savoury depth.
Use chicken thighs instead of breasts for juicier meat that is harder to overcook, grilling until the centre reaches 74 °C (165 °F).

Storage

This salad is best eaten fresh, as dressed romaine wilts quickly and should not be frozen. Refrigerate leftover chicken and dressing separately in airtight containers within 2 hours and use within 3 to 4 days, keeping croutons in a sealed container at room temperature.

Make ahead

Make the dressing and croutons up to 2 days ahead, storing the dressing in the fridge and the croutons airtight at room temperature. You can also wash, dry and tear the romaine a day ahead and keep it chilled in a container lined with paper towel, then toss everything just before serving.

Nutrition values are for the recipe as written.

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Allergens and nutrition

Contains: GlutenEggsFishMilkMustardSulphites

Check the labels of packaged ingredients for allergens and suitability for your diet.

Full nutrition

	Per serving (361 g)	Per 100 g
Calories	344 kcal	95 kcal
Protein	39.1 g	10.8 g
Carbohydrates	15.8 g	4.4 g
of which sugars	4.1 g	1.1 g
Fiber	4.2 g	1.2 g
Fat	13.6 g	3.8 g
of which saturated	3.4 g	0.9 g
Sodium	851 mg	236 mg

Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.