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BBQ Chicken Caesar Salad

A smoky BBQ-grilled chicken salad tossed with creamy Caesar-style dressing, crunchy homemade croutons, avocado, and shaved Parmesan.
Prep Time20 minutes
Cook Time10 minutes
Total Time1 hour
Servings: 6 servings

Ingredients

  • 2-3 chicken breasts butterflied and halved into thinner cutlets
  • 1/2 cup brown or demerara sugar not packed
  • 1/4 cup olive oil
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon soy sauce
  • 1/2 lemon juice of
  • 1/2 cup mayonnaise
  • 2 tablespoons Greek yogurt
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon Worcestershire sauce
  • 1/8 teaspoon anchovy paste
  • 1/2 lemon juice of (additional for dressing)
  • 1-2 cloves garlic minced (for dressing)
  • salt and pepper to taste
  • 1 tablespoon butter for croutons
  • 2 slices bread cut into crouton-size pieces
  • 1 clove garlic minced (for croutons)
  • your favorite BBQ sauce for brushing chicken
  • 1 head romaine lettuce torn into bite-size pieces
  • 1 avocado sliced
  • Parmesan cheese shaved, to taste

Instructions

  • Butterfly each chicken breast and cut in half to make thinner cutlets.
  • Combine 1/2 cup brown sugar, 1/4 cup olive oil, 1 tablespoon Worcestershire, 1 tablespoon soy sauce, and juice of 1/2 lemon in a large resealable bag; add chicken, seal, and marinate in the refrigerator for 30 minutes up to 2 hours.
  • Make the dressing by whisking together 1/2 cup mayonnaise, 2 tablespoons Greek yogurt, 1 teaspoon Dijon mustard, 1/2 teaspoon Worcestershire, 1/8 teaspoon anchovy paste, juice of 1/2 lemon, and 1–2 cloves minced garlic; refrigerate until ready.
  • Make croutons: cut bread into bite-size pieces, then fry in a skillet over medium heat with 1 tablespoon butter and 1 minced clove garlic, stirring, until golden, about 4–6 minutes; transfer to a plate to cool.
  • Preheat and oil the grill grate (or heat a grill pan) to high, then reduce to medium-high before cooking.
  • Place chicken on the grill and brush the tops with BBQ sauce; cook about 4 minutes, turn, brush the other side with BBQ sauce, and cook another 4 minutes or until cooked through and no longer pink inside.
  • While the chicken cooks, tear the romaine, slice the avocado, and shave the Parmesan.
  • Slice the cooked chicken and assemble the salad by tossing lettuce, croutons, avocado, and Parmesan with the dressing, then top with sliced BBQ chicken.

Equipment

  • Grill or Grill Pan
  • large resealable bag
  • Skillet
  • Mixing Bowl
  • Knife
  • Cutting Board
  • Tongs

Notes

  • Marinate the chicken at least 30 minutes for best flavor.
  • Do not overcook chicken; 8–10 minutes total is typical for thin cutlets.
  • Use day-old bread for croutons for extra crispness.
  • Anchovy paste is optional but adds authentic Caesar flavor.
  • Adjust BBQ sauce amount to taste.
  • Serve immediately after assembling for best texture.