Crisp, creamy, garlicky and full of flavor, this Whole30 Caesar Salad with Grilled Chicken is ideal for a light but satisfying lunch or dinner. The homemade Caesar dressing is quick to prepare, and the marinated grilled chicken stays tender and flavorful every time.
What You Need for Whole30 Caesar Salad
A Good Caesar Dressing
You can use a quality store-bought dressing, but making your own is simple, more economical and gives you full control over ingredients. This recipe follows a classic steakhouse-style Caesar—rich, tangy and garlicky—similar to the traditional table-side preparations you might remember from restaurants.
Romaine Lettuce
Use thick-chopped Romaine for the authentic Caesar crunch and slightly bitter, juicy texture that pairs perfectly with the sharp dressing.
If you want a variation, try finely chopped kale, grilled kale, or grilled romaine for a different texture and smoky flavor.
Grilled Chicken
Chicken breast is a popular summer choice for lighter meals, but it can be easy to overcook. Marinating the breasts beforehand adds flavor and helps keep them moist. The marinade here is similar to one used in other chicken recipes and works well for grilling or pan-roasting.
Protein Alternatives
If you prefer, substitute boneless skinless chicken thighs, or top the salad with grilled steak, salmon, shrimp, scallops or lamb chops. For a vegetarian option, add grilled vegetables such as red peppers, mushrooms, zucchini or eggplant.
Grilling Alternatives
No grill? No problem. Pan-roast the marinated chicken using the same timing and technique given in the recipe. You’ll get an evenly cooked, juicy interior with a nicely caramelized exterior.
The Secret to the Best Caesar Dressing
A standout Caesar dressing is sharp and balanced with depth of flavor. Anchovy filets bring a salty, umami richness that elevates the dressing without tasting fishy, while a raw egg yolk gives the dressing a creamy texture and golden color. Essentially, you’re emulsifying an aioli-style dressing.
If you cannot eat raw egg yolk, substitute 1/4 cup pasteurized mayonnaise as an alternative. For egg allergies, omit the egg yolk or use a vegan mayonnaise—though vegan options may not be Whole30 or Paleo compliant.
Pro Tip: To reduce dishes, build the dressing directly in the salad bowl before adding the lettuce.
Non-Whole30 and Paleo Caesar Additions
If you’re not following Whole30 or Paleo, consider adding finely grated Parmigiano-Reggiano and a splash of Worcestershire sauce to the dressing. Finish the salad with parmesan shavings, toasted croutons and crispy bacon for an indulgent version.
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Whole30 Caesar Salad with Grilled Chicken
Ingredients
For the Grilled Chicken:
- 1 pound boneless, skinless chicken breasts (approximately 4 medium-sized breasts)
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic – finely chopped
- 1 tablespoon fresh lemon juice
- 1 teaspoon kosher salt
- ½ teaspoon smoked paprika
- ¼ teaspoon freshly-cracked black pepper
For the Caesar Salad:
- 1 clove garlic – finely grated or formed into a paste
- 3 small anchovy filets packed in olive oil – formed to a paste
- 1 egg yolk
- 1 tbsp lemon juice
- 1.5 tsp Dijon mustard
- ½ teaspoon freshly-cracked black pepper
- 1/4 cup Extra Virgin Olive Oil
- Kosher salt to taste
- 3 heads Romaine lettuce – rinsed and roughly chopped
Instructions
For the Chicken:
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Combine the chicken, olive oil, garlic, lemon juice, salt, smoked paprika and black pepper in a bowl and toss to coat. Cover and refrigerate for 1 to 6 hours.
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When ready to cook, preheat your grill to 450°F and let it heat for about 10 minutes with the grill closed.
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Place the chicken over the hottest part of the grill and cook until grill marks form, about 8 minutes. Flip and continue cooking until the thickest part reaches 160°F on a digital thermometer, about 6 more minutes.
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Transfer the chicken to a platter and let it rest for 5 minutes before slicing.
For the Caesar Salad:
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In a large salad bowl, combine the garlic, anchovies, egg yolk, lemon juice, Dijon mustard and black pepper. Whisk until smooth.
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While whisking vigorously, slowly drizzle in the extra-virgin olive oil until the dressing is fully emulsified. Add the oil very gradually for a stable emulsion.
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Adjust seasoning with salt and pepper to taste, add the chopped Romaine and toss to coat. Serve topped with sliced grilled chicken.