Grilled Chicken Caesar Salad
This grilled chicken caesar salad combines crisp romaine, marinated grilled chicken and homemade sourdough croutons all tossed in a creamy, healthy caesar dressing.
- 1- 1 ¼ lb boneless chicken breasts
- 2 Tablespoons red wine vinegar or lemon juice
- 2 Tablespoons olive oil
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ¼ teaspoon salt
- ¼ teaspoon pepper
Whisk vinegar, oil, garlic powder, thyme, oregano, salt and pepper in a small bowl until well combined.
Place chicken in a shallow dish or 1-gallon sealable plastic bag. Add the marinade, toss to coat and refrigerate for at least 1 hour or up to 12 hours.
While chicken is marinating, bake sourdough croutons.
While croutons are baking, make dressing by blending all the ingredients together until smooth and creamy.
Remove chicken from the marinade, shake off excess and discard leftover marinade. Heat a grill or grill pan. Once hot, place the chicken on the grill and cook for about 5 minutes per side, or until cooked through and no longer pink. You want the internal chicken temperature to be 165°F.
Assemble salad by adding a bed of romaine lettuce to two bowls. Add sliced chicken breast, sourdough croutons and shaved parmesan. Drizzle with caesar dressing and enjoy!
Serving: 1 salad | Calories: 575kcal | Carbohydrates: 19g | Protein: 57g | Fat: 30g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Cholesterol: 128mg | Sodium: 878mg | Potassium: 808mg | Fiber: 3g | Sugar: 3g