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Grilled Caesar Salad with Toasted Breadcrumbs and Cajun Chicken Recipe

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A flavorful and easy-to-make Grilled Caesar Salad featuring charred romaine hearts, toasted seasoned panko breadcrumbs, and optional Cajun-spiced grilled chicken breasts. This recipe combines smoky grilled flavors with the creamy tang of Caesar dressing for a fresh, hearty salad perfect for summer meals or gatherings.

  • Total Time: 25 minutes
  • Yield: 6 servings

Ingredients

For the Toasted Breadcrumbs

  • 1 tablespoon olive oil
  • ¼ cup panko breadcrumbs
  • ½ tablespoon Italian seasoning

For the Grilled Romaine Salad

  • 3 hearts romaine lettuce
  • Olive oil cooking spray
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup Caesar salad dressing
  • ¼ cup grated Parmesan cheese
  • 1 teaspoon fresh cracked black pepper

Optional Grilled Chicken

  • 1 pound boneless, skinless chicken breasts (sliced in half lengthwise)
  • 1 tablespoon olive oil
  • 2 tablespoons Cajun seasoning

Instructions

  1. Preheat the grill: Heat a grill over medium-high heat to between 400-450°F, preparing for both the chicken and romaine grilling.
  2. Toast the breadcrumbs: Heat 1 tablespoon olive oil in a skillet over medium heat. Add ¼ cup panko breadcrumbs and toss to coat them evenly with the oil. Toast for 8 minutes, stirring occasionally, then add ½ tablespoon Italian seasoning and toast for an additional minute before removing from heat and setting aside.
  3. Prepare the romaine lettuce: Slice off about ¼ inch from the stem end of each romaine heart, then cut them in half lengthwise. Spray the cut sides with olive oil cooking spray and season with ½ teaspoon salt and ½ teaspoon black pepper.
  4. Optionally grill the chicken: If adding chicken, rub the halved chicken breasts with 1 tablespoon olive oil and coat thoroughly with 2 tablespoons Cajun seasoning. Place chicken on the hot grill and cook for 4-5 minutes per side or until the internal temperature reaches 165°F. Remove the chicken and let it rest while grilling the romaine.
  5. Grill the romaine: Place romaine halves cut side down on the grill. Cook undisturbed for 4-5 minutes until grill marks form and lettuce is slightly charred.
  6. Assemble the salad: Transfer the grilled romaine to a large serving platter with the grilled cut side facing up. Drizzle ½ cup Caesar dressing over the lettuce, then sprinkle with ¼ cup grated Parmesan cheese, 1 teaspoon freshly cracked black pepper, and the toasted seasoned breadcrumbs.
  7. Add grilled chicken: Thinly slice the rested grilled chicken breasts and arrange the slices on top of the salad before serving.

Notes

  • Do not flip or move the romaine once placed on the grill to ensure good char marks and prevent breaking.
  • Use a meat thermometer to ensure chicken is safely cooked to 165°F.
  • For a vegetarian option, omit the grilled chicken and increase the amount of Parmesan cheese and breadcrumbs for extra texture.
  • To speed up the toasting process, watch the breadcrumbs carefully to avoid burning.
  • Cajun seasoning can be substituted with your favorite spice blend for different flavor profiles.
  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Salad
  • Method: Grilling
  • Cuisine: American

Find it online: https://avascooking.com/grilled-caesar-salad-with-toasted-breadcrumbs-and-cajun-chicken-recipe/