Thursday, May 23, 2013

Grilled Chicken Caesar Salad - A Light Meal for Dinner

The weather this year has been so crazy. Just before Mother's Day in May our temperatures were seasonably warm. Old Mother Nature had us thinking it was going to be an awesome Spring. Come Mother's Day it snowed! A few days later hot again with the temperatures hitting 31 degrees Celsius or 88 degrees F. I planned since it was so hot to make a grilled chicken Caesar salad for dinner one night, and guess what? It rained and was chilly that day. I didn't really care as we all love Caesar salads at my house and it's what I'd planned so this is what we had.

This recipe will serve 4 people a large salad.

Prep Time:  15 minutes
Cook Time: 15 minutes
Ready in:    30 minutes


  • 3 large boneless chicken breasts grilled
  • 1/2 pkg. of sliced bacon cooked to a crisp
  • 2 large heads of romaine lettuce
  • 1/4 cup of extra virgin olive oil
  • 1 tbs. of red or white wine vinegar
  • 2-3 large garlic cloves (less if you don't like it garlicky) 
  • 1/2 tsp. of Worcestershire sauce
  • 1 tsp. of lemon juice
  • 2 tsp. of Dijon mustard
  • 2 tbs. of grated Parmesan cheese
  • 2 tbs. of mayonnaise 
  • fresh ground pepper


  1. Heat up the grill and start cooking the chicken breasts and bacon. The chicken breasts can be grilled on a BBQ, panned fried or cooked on an electric grill. I used a George Foreman grill to grill the chicken breasts and the bacon.  
  2. While the meat is cooking wash and tear up the romaine lettuce into bite size pieces. Set in a very large bowl.
  3. Prepare the dressing by adding the olive oil and vinegar to a small bowl.
  4. Using a garlic press, press the garlic cloves into the oil and vinegar.
  5. Add the Worcestershire sauce, lemon juice, and Dijon mustard.
  6. Whisk all the ingredients together really well.
  7. By now the chicken and bacon should be cooked. Remove the chicken and set aside to cool. Place the bacon on paper towels to soak up any bacon fat and set aside to cool.
  8. To the salad dressing add the Parmesan cheese, mayonnaise and fresh ground pepper. Whisk again really well. Cover and refrigerate until ready to use.
  9. Slice the chicken breast into strips and set aside.
  10. Cut the bacon into bits or into small bite size pieces.
  11. Just before you are ready to serve toss the romaine lettuce with the salad dressing and bacon bits making sure that all the lettuce is well coated.
  12. Dish onto 4 separate plates. On top or around the salad place the chicken strips.
  13. If you like you can add croutons and serve with extra Parmesan cheese.
  14. Sometimes I like to add a chopped tomato and onion slices to the salad.

For more Caesar Salad recipes please visit me over at HubPages.

Do you enjoy having salads for dinner during the hot seasons?

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Please feel free to leave any comments or questions you may have. Thank you so much. Susan

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