Labor Day Grilled Chicken Caesar Salad

Labor Day cookouts often mean firing up the grill for easy American fare. This chicken Caesar pairs smoky grilled breasts with crisp romaine and a punchy anchovy-Parmesan dressing for a high-protein lunch that feels festive without the fuss.

Serves 4 · 15 min prep · 15 min cook

Estimate for one serving

• 485 cal
• 42g protein
• 18g carbs
• 28g fat

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Ingredients

• 1.5 lb boneless skinless chicken breasts
• 3 tbsp olive oil
• 1 tsp garlic powder
• 1.5 tsp kosher salt
• 1 tsp black pepper
• 3 large romaine hearts
• 3/4 cup grated plus shaved for serving Parmesan cheese
• 3 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1 tsp anchovy paste
• 1/3 cup mayonnaise
• 2 minced garlic cloves
• 2 cups croutons
• 1 cup halved cherry tomatoes

Instructions

1. 1Pat the chicken dry and place it in a shallow dish. Drizzle with olive oil, then season evenly with garlic powder, salt, and black pepper, rubbing the seasoning into both sides.
2. 2Preheat a gas or charcoal grill to medium-high heat, about 400°F. Oil the grates lightly so the chicken releases cleanly.
3. 3Grill the chicken for 6 to 7 minutes per side until the exterior is marked with deep golden grill lines and an instant-read thermometer inserted in the thickest part reads 165°F.
4. 4Transfer the grilled chicken to a cutting board and tent loosely with foil. Let it rest 5 minutes so the juices redistribute, then slice crosswise into thin strips.
5. 5While the chicken rests, wash and thoroughly dry the romaine. Chop into bite-size pieces and place in a large serving bowl.
6. 6In a small bowl whisk together lemon juice, Dijon, anchovy paste, mayonnaise, and minced garlic until the dressing is smooth and emulsified. Taste and adjust salt if needed.
7. 7Pour most of the dressing over the romaine and toss until every leaf is lightly coated and glossy. Add the grated Parmesan and toss once more.
8. 8Arrange the sliced chicken over the dressed greens. Scatter croutons and cherry tomato halves across the top.
9. 9Finish with shaved Parmesan and a final crack of black pepper. Serve immediately while the chicken is still warm against the cool crisp lettuce.