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Upclose Picture of Grilled Chicken Slices Placed on Top of Caesar Salad with Carrots, Tomatoes, Salad, and Croutons

Chicken Caesar Salads with Grilled Chicken

Crisp romaine loaded with carrots, grape tomatoes, cucumber and a little jalapeno, tossed in Caesar dressing and topped with juicy grilled marinated chicken and homemade Parmesan croutons.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 salads
Course: Main Course, Salad
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 head romaine lettuce washed and chopped
  • 10-15 baby carrots diced
  • 1 pint grape tomatoes halved
  • 1 cucumber diced
  • 1 jalapeno diced; seeds optional for heat
  • 4 boneless skinless chicken breasts marinated (3-ingredient tangy marinade) and grilled
  • 1/2 cup Caesar dressing or to taste; refrigerated Marzetti suggested
  • 1 cup homemade Parmesan croutons
  • pepitas and tortilla strips optional toppings

Method
 

  1. Chop the romaine and dice the carrots, tomatoes and cucumber.
  2. Halve the jalapeno, remove the seeds (keep a few for heat if you like) and dice. Wash your hands well.
  3. Toss the vegetables with the lettuce. Cover with a damp paper towel and refrigerate up to a couple of hours.
  4. Grill the marinated chicken breasts until cooked through (165°F), rest, then slice.
  5. Toss the salad with dressing to coat, top with sliced chicken and croutons, and add pepitas or tortilla strips for crunch.

Notes

Romaine holds up best under the toppings and dressing. Try homemade Caesar dressing when you have time.