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Grilled Chicken Caesar Salad

Contributed by: Chris WebAdmin. of


  • 1/2 pound loaf French or Italian bread
  • 1 pound boneless, skinless chicken breast
  • 2 garlic cloves, minced
  • 1 teaspoon fresh or dried rosemary
  • 16 cups torn romaine lettuce
  • 1/4 cup freshly grated Parmesan cheese
  • Freshly ground pepper
  • 11/2 cups Caesar Salad Dressing

Caesar Salad Dressing

  • 6 ounces silken or soft tofu
  • 1/4 cup water
  • 1 2-ounce can flat anchovy fillets packed in oil, undrained
  • 2 garlic cloves, chop0ed
  • 3 tablespoons red wine vinegar
  • 1 teaspoon Dijon-style mustard


Prepare a medium-hot fire in a charcoal or gas grill, with the rack set 3 to 4 inches above the coals.

Meanwhile, make the croutons: Lightly spray a baking sheet with olive-oil nonstick cooking spray. Cut the bread into 1-inch cubes. Arrange on the baking sheet and spray lightly with the cooking spray. Broil until golden brown, flipping once, two to three minutes per side.

To grill the chicken, lightly spray with olive-oil nonstick cooking spray. Combine the garlic and rosemary, and rub on the meat. When the coals are medium-hot, grill the chicken for about seven minutes per side, or until firm and white throughout. Set aside to cool.

Combine the lettuce and croutons in a large salad bowl. Cut the chicken into 1-inch cubes and add to the bowl. Pour on the dressing; toss well. Sprinkle with the Parmesan and grind on some pepper, toss and serve.

Caesar Salad Dressing

Combine all the ingredients in a blender and process until smooth. (This dressing is best used immediately, but leftovers may be refrigerated in an airtight container for three to four days.)

Serving Size: Makes 4 servings & 1 1/2 cups

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