Grilled Chicken Caesar Salad with Creamy Garlic Dressing
This is a hearty take on Caesar salad: juicy grilled chicken bites on crunchy romaine with croutons and Parmesan, all brought together with a simple mayo and sour cream garlic dressing. It makes a satisfying lunch or a light dinner.
Preparation Steps
Toss the chicken cubes with the olive oil, garlic powder, onion powder, salt and pepper. Cover and refrigerate for at least 30 minutes and up to 2 hours.
Thread the chicken onto skewers (soak wooden ones in water first) and heat a grill or grill pan to medium-high.
Grill the chicken for 3 to 4 minutes per side, until charred in spots and cooked through to 165°F (74°C). Rest for 5 minutes.
Meanwhile, whisk the mayonnaise, sour cream, garlic, mustard, salt and pepper in a small bowl. Add a teaspoon or two of water if you want it thinner.
Toss the romaine, croutons and Parmesan in a large bowl.
Divide the salad among plates or bowls, top with the grilled chicken and drizzle generously with the dressing.
Tips & Variations
- Dry the romaine well after washing so the dressing clings to the leaves instead of sliding off.
- A squeeze of lemon juice in the dressing adds brightness, and shrimp can replace the chicken (grill 2 minutes per side).
- Store chicken, dressing and greens separately in the fridge for up to 3 days and toss together just before eating.
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