Grilled Chicken Caesar Salad

Grilled Chicken Caesar SaladI love the tart and tangy flavors of the traditional Caesar Salad.

My version still has all the flavor minus the fat you’ll find in most restaurant or store-bought Caesars! Leftovers make a perfect quick and healthy office lunch.

Serves 4

Grilled Chicken Caesar Salad

Rating: 51

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 8 cups

Serving Size: 2 cups

Calories per serving: 271 calories

Fat per serving: 10 g fat (2 g saturated)

Grilled Chicken Caesar Salad


  • 4 skinless, boneless chicken cutlets (about 4 ounces each)
  • 1/4 teaspoon Hungarian paprika
  • 1/4 teaspoon sweet chili powder
  • 1 tablespoon olive oil
  • 2 heads romaine lettuce, chopped
  • 1 cucumber, peeled, thinly slices
  • 3 cloves garlic, peeled, quartered
  • 2 tablespoons reduced-fat mayonnaise
  • 2 tablespoons non-fat, plain yogurt
  • 1 tablespoon red wine vinegar
  • 2 tablespoon reduced-fat Parmesan
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt, divided
  • 1/4 cracked black pepper
  • 2 anchovy filets, rinsed and minced (optional)


  • Prepare the chicken. Heat a grill or grill pan over high. Sprinkle the chicken with half the salt, paprika, and chili powder. Rub with olive oil and grill 3 to 4 minutes per side until the chicken is no longer pink in the center and cooked throughout. Set aside.
  • Prepare the dressing. In a blender or mini-chopper, add all the ingredients for the dressing and blend until smooth. If desired, add anchovy to dressing to create a deeper, savory taste.
  • Slice the chicken. In a large bowl toss chicken and dressing with the romaine and cucumber. Serve immediately.

Nutritional Stats Per Serving (1 piece of chicken 2 cups salad): 271 calories, 31 g protein, 13 g carbohydrates, 10 g fat (2 g saturated), 81 mg cholesterol, 3 g fiber, 541 mg sodium.

Weight Watchers® Points Plus: 7

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