Grilled Chicken Caesar Salad

Chicken Caesar salad is a staple on a lot of restaurant menus. It’s simple, tasty, and isn’t too bad for you. The unhealthy qualities of the salad really lie in the dressing. And sometimes, the taste of the dressing can be hit or miss too. But not this one, it is delicious. There are no sardines in the recipe to give the Caesar a fishy taste, and it is lower fat than regular recipes. Grilling the lettuce makes it a bit softer with a smoky flavor. The chicken is stuffed with a tapenade that compliments the Caesar dressing (but also stands alone as a great recipe too!). The lemon has a smoky flavor too from the grill, and ties the salad together for a wonderful and light meal.

Dressing Ingredients:


  • 1/4 cup olive oil
  • 2-3 garlic cloves, minced
  • 2 tbsp lemon juice
  • pepper
  • 1 tsp lite mayonnaise
  • 2 tbsp parmesan cheese (plus a little more for topping)


  1. Whisk all of the ingredients together and refrigerate before serving (can store up to two weeks)

Chicken Ingredients:


  • 4 chicken breasts with skin on

Kalamata tapenade:

  • 2 cups pitted kalamata olives
  • 1 tbsp chopped fresh parsley
  • 1 garlic clove, chopped
  • 1 tsp extra virgin olive oil
  • salt and pepper


Lemon garlic marinade:

  • 1/4 cup extra virgin olive oil
  • 1/3 cup freshly squeezed lemon juice
  • 6 cloves of garlic minced
  • 1 tbsp fresh rosemary, minced
  • salt and pepper



  1. Place tapenade ingredients in food processor, blend until smooth
  2. Put chicken on cutting board and gently loosen the skin on top of the chicken
  3. Stuff the chicken under the skin with 2 tbsp of the tapenade mixture, distribute evenly
  4. Place the chicken in large ziplock bags
  5. Pour marinade over the chicken and refrigerate for four hours or overnight
  6. Remove from refrigerator and grill chicken skin side up (about 13 minutes). Flip chicken and cook another 13 minutes.
  7. Add lemons cut side down to the grill during the last few minutes of grilling
  8. Remove and let rest on a platter covered with foil until ready to eat
  9. Slice a head of romaine lettuce length wise and rinse under water
  10. Place lettuce cut side up on an oiled grill for 1-2 minutes, turn and grill the other side (medium to low heat)
  11. Set lettuce on plate and top with parmesan and croutons
  12. Slice chicken and set next to the lettuce



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