Rustic Grilled Caesar Salad

Rustic Grilled Caesar Salad served in a white bowl on a marble countertop, topped with juicy sliced grilled chicken, crisp romaine, golden croutons, and fresh Parmesan. — Rustic Grilled Caesar Salad – smoky grilled chicken layered over crisp romaine, creamy Caesar dressing, crunchy croutons, and Parmesan cheese.

The Rustic Grilled Caesar Salad is the kind of recipe that turns a simple classic into something unforgettable. With juicy, flame-kissed chicken layered over crisp romaine, creamy Caesar dressing, golden croutons, and a generous shower of Parmesan, this salad feels both hearty and refreshing at once. It’s a perfect choice for lunch, dinner, or even entertaining guests who crave bold yet familiar flavors.

What makes this recipe shine is the balance of textures: smoky chicken, crunchy lettuce, and toasty croutons working in harmony with that tangy, garlicky Caesar dressing. Grilling the chicken adds depth you just can’t get from a skillet, while fresh lemon juice brightens every bite.

Interestingly, the Caesar salad wasn’t born in Italy but in Tijuana, Mexico, in the 1920s. Its original version didn’t even have chicken—but adding it has since become a staple for those who want a more satisfying meal. This rustic twist takes the beloved classic to the next level.

Recipe Yield: 4 servings

INGREDIENTS

2 large chicken breasts, butterflied lengthwise
1 medium romaine lettuce, chopped
1 cup homemade or store-bought Caesar dressing
½ cup freshly grated Parmesan cheese
1 cup rustic croutons (preferably homemade)
2 tbsp olive oil
1 tsp garlic powder
1 tsp smoked paprika
½ tsp sea salt
¼ tsp black pepper
1 tbsp fresh lemon juice
Freshly cracked black pepper, to taste

INSTRUCTIONS

1. Marinate and season:
Place butterflied chicken breasts in a shallow dish. Drizzle with olive oil, then sprinkle garlic powder, smoked paprika, salt, and black pepper. Rub evenly on both sides. Let rest for 15 minutes at room temperature.

2. Grill the chicken:
Preheat a grill pan or outdoor grill to medium-high. Cook chicken for 5–6 minutes per side until golden brown and cooked through (internal temperature 165°F/74°C). Remove from heat and rest 5 minutes before slicing.

3. Prepare the salad base:
In a large bowl, add chopped romaine. Toss gently with Caesar dressing and fresh lemon juice until lightly coated.

4. Assemble the salad:
Top the dressed lettuce with sliced grilled chicken, croutons, and Parmesan cheese. Finish with freshly cracked black pepper and an extra drizzle of dressing, if desired.

5. Serve and enjoy:
Plate individually or family-style. Serve immediately while chicken is warm and lettuce remains crisp.

Helpful Tips to Perfect This Recipe

Grill Marks Matter: For the best presentation, press chicken lightly onto hot grates without moving too much. This creates those restaurant-style grill marks.
Crisp Lettuce Always Wins: Keep romaine chilled until the last minute. Toss it with dressing right before serving so it stays crunchy.
Homemade Crouton Upgrade: Cube day-old bread, toss with olive oil, garlic, and sea salt, then bake until golden. They’ll make this Caesar shine.

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