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Grilled Chicken Caesar Salad

Grilled Chicken Caesar Salad


  • 4 4 ounces skinless, boneless chicken breast halves
  • Salt and ground black pepper
  • 1 tablespoon grated Parmesan cheese
  • 2 teaspoons Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 clove garlic, minced
  • 1 1/4 cups reduced-sodium, nonfat chicken broth, divided
  • 6 cups romaine lettuce leaves (in 2-inch pieces), rinsed, patted dry
  • 16 cherry tomatoes
  • 2 teaspoons olive oil


  1. Preheat grill, broiler or grill pan. Season both sides of chicken with salt and pepper. Cook 5 minutes a side, or until done.
  2. Meanwhile, puree cheese, mustard, oil, Worcestershire sauce, garlic and 1/4 cup broth in a blender until smooth. Add remaining broth (and 1/2 teaspoon anchovy paste, if desired); puree.
  3. In a large bowl, toss romaine with dressing. Divide among four plates. Thinly slice grilled chicken crosswise; arrange on romaine with tomatoes. Each serving equals to 1 chicken breast, sliced; 1 1/2 cups lettuce; 2 tablespoons dressing; 4 cherry tomatoes.


  • Nutritional information includes 1/8 teaspoon of added salt per serving

Nutrition Information

Per serving: 219 kcal cal., 6 g fat (1 g sat. fat), 673 mg sodium, 5 g fiber, 8 g sugar, 28 g pro., 78 mg calcium, 2 mg iron. Percent Daily Values are based on a 2,000 calorie diet


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