Warm Grilled Chicken Caesar Salad

I’ve always been a sucker for a good Caesar salad, but cold lettuce in the middle of winter never quite hits the spot. One night I had some chicken on the grill and thought — what if I threw the romaine on there too, just for a minute? The leaves got this incredible smoky char while staying crunchy in the center, and with the warm chicken on top and a creamy dairy-free dressing, it became something entirely new. My wife, who usually picks at salads, cleaned her plate and asked when I was making it again. That was all the validation I needed.

Ingredients

• For the Chicken:
• 1½ lbs boneless, skinless chicken breasts
• 2 tablespoons avocado oil
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• ½ teaspoon sea salt
• ¼ teaspoon black pepper

• For the Salad:
• 3 romaine hearts, halved lengthwise
• 1 tablespoon avocado oil (for brushing romaine)
• ½ cup Chickpea Crumbs
• 1 tablespoon extra virgin olive oil
• ¼ teaspoon garlic powder
• Pinch of sea salt
• Shaved dairy-free parmesan (optional)

• For the Dairy-Free Caesar Dressing:
• ½ cup raw cashews, soaked 2 hours or boiled 10 min
• 3 tablespoons fresh lemon juice
• 1 tablespoon Dijon mustard
• 2 cloves garlic
• 1 tablespoon capers plus 1 teaspoon caper brine
• 1 teaspoon coconut aminos
• ¼ cup extra virgin olive oil
• 3–4 tablespoons water (to thin)
• Salt and pepper to taste

Instructions

1. Make the dressing. Drain the soaked cashews and add them to a blender with the lemon juice, Dijon mustard, garlic, capers, caper brine, and coconut aminos. Blend on high, streaming in the olive oil, until completely smooth. Add water one tablespoon at a time until you reach a pourable consistency. Season with salt and pepper. Refrigerate until ready to use.
2. Season the chicken. Pat the chicken breasts dry. Drizzle with 2 tablespoons avocado oil and season on both sides with garlic powder, smoked paprika, salt, and pepper.
3. Preheat the grill. Heat your grill (or grill pan) to medium-high heat, around 400°F. Clean and lightly oil the grates.
4. Grill the chicken. Place the chicken on the grill and cook for 6–7 minutes per side, or until the internal temperature reaches 165°F. Transfer to a cutting board and let rest for 5 minutes before slicing.
5. Toast the Chickpea Crumbs. While the chicken rests, heat 1 tablespoon olive oil in a small skillet over medium heat. Add the Chickpea Crumbs, garlic powder, and a pinch of salt. Stir frequently for 3–4 minutes until golden and crispy. Remove from heat and set aside.
6. Grill the romaine. Brush the cut sides of the romaine halves with avocado oil. Place them cut-side down on the grill for 60–90 seconds, just until you see char marks. Don’t walk away — they go fast.
7. Assemble the salad. Place the grilled romaine on a platter, cut-side up. Drizzle generously with the cashew Caesar dressing. Top with sliced grilled chicken and the toasted Chickpea Crumbs. Finish with shaved dairy-free parmesan if desired.

Tips

• We use Chickpea Crumbs from Just About Foods in place of traditional croutons — they’re gluten-free, grain-free, and get beautifully crispy when toasted in a skillet.
• If you don’t have time to soak cashews, boil them for 10 minutes — works just as well for a creamy blend.
• The dressing keeps in an airtight jar in the fridge for up to 5 days. It thickens as it chills, so add a splash of water when reusing.
• Don’t skip the capers — they add that briny, anchovy-like depth that makes a Caesar taste like a Caesar.
• For meal prep, keep the dressing and crumbs separate. Assemble right before eating so the romaine stays crisp.
• A grill pan on the stovetop works perfectly if you don’t have an outdoor grill.

🍽️ You might also love: The Everything Bowl with Creamy Cashew Drizzle — when you’re craving more. Or give our Golden Hour Grilled Peach & Sweet Potato Summer Salad a try for something equally delicious.