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Grilled Chicken Caesar Salad with Tomatoes

You can make this main-course salad using a stovetop grill pan or an outdoor grill. Keep the heat moderate to avoid scorching the veggies.

Serves 4
Ready in 40 mins
Prep time 20 mins
Cooking time 20 mins
757 calories per serving


> 4 medium eggs
> 1 garlic clove
> 1/3 cup olive oil
> 4 slices Artisan bread
> 8 oz. cherry tomatoes on the vine
> 4 small heads romaine lettuce
> 10 oz skinless, boneless chicken breast
> 2 oz. Parmesan cheese
> 6 tbsp Caesar salad dressing


Boil eggs for 7 min. Run under cold water and peel.
Meanwhile, blend garlic and olive oil and set aside.
Cut each bread slice in half and brush with 1/3 of the garlic oil. Using a well heated grill pan, grill the slices for 4 min., turning once.
Snip the tomatoes on the vine into small clusters (don’t remove from the vine) and grill for 3 min., or until skins brown and blister.
Cut the romaine hearts through the middle into quarters and brush with half of the remaining garlic oil. Grill for 3 min., turning once.
Brush the chicken with remaining oil, season with salt (in moderation) and pepper and grill for 4 min., turning once to ensure the meat is cooked through.
Arrange the bread, chicken, romaine hearts and tomatoes on 4 plates.
Halve the eggs and place on the salad. Shave the Parmesan. Drizzle salad with the dressing and sprinkle with Parmesan.

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