This Grilled Caesar Salad takes everything you love about the classic and adds a fresh, smoky twist. With tender grilled chicken, crisp romaine lettuce, and a creamy dairy-free Caesar dressing, it’s a flavorful, balanced meal that’s as simple to prepare as it is satisfying to enjoy.
What makes this version shine is its whole-food approach. Grilled chicken brings in high-quality protein to support energy, while fresh herbs and garlic add depth to every bite. The Caesar dressing is made with coconut yogurt, olive oil, garlic, lemon, and coconut aminos—offering a creamy texture and rich taste, using only clean, real ingredients. It’s everything a Caesar dressing should be—zesty, savory, and smooth—without relying on heavy dairy or processed ingredients.
Topped with gluten-free croutons and plant-based parmesan, this salad delivers crunch, freshness, and bold flavor in every bite. It’s great for lunch, dinner, or sharing around the table with friends. Whether you’re grilling outdoors or cooking indoors on a grill pan, this meal comes together easily and leaves you feeling nourished and well-fed.
Fresh, flavorful, and made with intention—this Grilled Caesar Salad is a modern take on a timeless favorite.
Recipe
For the grilled chicken:
2 tbsp. red wine vinegar
2 tbsp. olive oil
½ tsp. garlic powder
½ tsp. dried thyme
½ tsp. dried oregano
¼ tsp. salt
¼ tsp. black pepper
1.5 lbs. (680g) chicken breasts
For the salad:
1 head romaine lettuce, chopped into bite-sized pieces
6 tbsp. gluten-free croutons
6 tbsp. Plant based parmesan, shaved
For the dressing:
2 cloves garlic
2 anchovies
2 tbsp. lemon juice
1 tbsp. olive oil
2 tsp. Coconut aminos
4.2 oz. (120g) coconut yogurt
1 tsp. Dijon mustard
salt & pepper to taste
2 tbsp. water
How to Prepare
Make a marinade for the chicken by whisking together the red wine vinegar, olive oil, garlic powder, thyme, oregano, salt and pepper in a small bowl until well combined.
Place the chicken in a shallow dish, pour over the marinade, toss to coat and refrigerate for at least 1 hour or up to 12 hours.
When ready to cook the chicken, make the salad dressing by blending all the ingredients together until smooth and creamy, then set aside.
Preheat the grill or use a grill pan on the stove top. Remove the chicken from the marinade, shake off any excess marinade and place the chicken on the grill. Cook the chicken for around 5 minutes on each side, or until cooked through. Then remove from the grill and rest for 5 minutes before slicing the chicken.
Assemble the salad by dividing the romaine lettuce equally between four bowls. Add the sliced chicken breast, gluten-free croutons and shaved plant based parmesan. Drizzle with caesar dressing and serve immediately.
