Grilled Caesar Salad Grilled Caesar Salad

Image: Jeff Coulson | Food styling: Adele Hagan | Prop styling: Laura Branson

This twist on an old favourite brings new life to a simple Caesar salad. Using mayonnaise instead of a raw egg makes an easy instant dressing.

  • Prep time 15 minutes
  • Total time 25 minutes
  • Portion size 4 servings


Creamy Caesar Dressing:


Creamy Caesar Dressing: In small bowl, whisk together lemon juice, vinegar, Worcestershire sauce, mustard, anchovies, garlic and pepper; drizzle in oil, whisking constantly until combined.

Remove 2 tbsp dressing to separate bowl; add chicken and toss to coat. Let stand for 10 minutes.

Whisk mayonnaise into remaining dressing; set aside.

Meanwhile, in small saucepan, pour in enough water to come at least 1 inch (2.5 cm) above eggs. Cover and bring to boil over high heat; boil for 4 minutes. Drain and rinse under cold water; drain again. Peel eggs and cut in half. Divide among 4 plates.

Place chicken on greased grill over medium-high heat; close lid and grill, turning once, until juices run clear when chicken is pierced, 12 to 15 minutes. Let stand for 5 minutes. Slice and divide among plates.

Add bread to grill; grill, covered and turning once, until toasted, about 2 minutes. Rub cut sides of garlic all over bread; divide among plates.

Add romaine hearts, cut sides down, to grill over medium-high heat; grill, covered, until grill-marked and just wilting, 1 to 2 minutes. Divide among plates. Top with dressing and Parmesan cheese.

Nutritional facts Per serving: about

  • Fibre 4 g
  • Sodium 706 mg
  • Sugars 3 g
  • Protein 33 g
  • Calories 483.0
  • Total fat 27 g
  • Potassium 635 mg
  • Cholesterol 238 mg
  • Saturated fat 6 g
  • Total carbohydrate 28 g


  • Iron 26.0
  • Folate 75.0
  • Calcium 20.0
  • Vitamin A 66.0
  • Vitamin C 37.0
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Lunch & Dinner

Grilled Caesar Salad