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Grilled chicken paillard Caesar salad combining 2 favorites in 1 dish. This is a fast and easy weeknight or weekend meal, perfect for the summer months. Paillard is the French term for a pounded thin piece of meat that is quick cooking. Usually pan sautéed, I took the cooking outdoors and grilled the chicken instead. It is grilling season after all.

A large crouton with Caesar salad and a chicken breast on a white plate

The chicken breast is seasoned simply with salt, pepper, fresh lemon zest and dried basil. The chicken breast is plated whole, then topped with everyones favorite, Caesar salad.

If you’re more of a chopped salad eater. You can chop the chicken and toss to mix in with the salad along with smaller croutons.

The Caesar salad is also delicious served with grilled shrimp, steak and salmon.

The Caesar dressing is my go-to and tastes just like traditional Caesar dressing which uses a raw egg yolk to make it creamy. This recipe eliminates the need to for the egg yolk, but still maintains the creamy texture.

Instead of incorporating cubed croutons in this Grilled Chicken Paillard Caesar Salad, I like to make crostini by toasted (grilled) sliced baguette. This is just a personal preference and you can present it however you like.

A large, toasted crouton propped up against lettuce with Parmesan and chicken

The last step is to top the salad with shaved Parmesan cheese, because you can never have enough Parmesan and this way you can get it in every bite.

Shaved Parmesan on top of lettuce with a whole chicken breast and crusty bread

More Chicken Recipes:

More Salad Recipes:

Yield: 4

Grilled Chicken Paillard Caesar Salad

A Caesar salad on a white plate with a chicken breast and bread crostini

Grilled chicken paillard Caesar salad combining 2 favorites in 1 dish. Thin chicken is cooked with lemon and basil and served with a Caesar salad.

Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes

Ingredients

  • For the dressing:
  • 4 tablespoons fresh lemon juice (4 lemons)
  • 1 small garlic clove, grated
  • 2 teaspoons anchovy paste
  • 3 teaspoons Worcestershire sauce
  • 4 tablespoons Parmesan cheese, grated
  • 2 teaspoon Dijon mustard
  • Salt & pepper to taste
  • 4 tablespoons Olive oil
  • For the chicken:
  • 4 boneless, skinless chicken breasts
  • Salt
  • Pepper
  • 2 teaspoons fresh lemon zest
  • 1 teaspoon dried basil
  • For the salad:
  • 2 Romaine hearts, chopped
  • Your favorite croutons
  • Shaved Parmesan cheese

Instructions

  1. To a mixing bowl whisk together the dressing ingredients, set aside.
  2. Preheat outdoor grill on high.
  3. Place a chicken breast between a piece of folded plastic wrap and use a mallet to pound it to ¼ inch thick. Repeat with all chicken breasts.
  4. Brush all the chicken breasts with olive oil and season with salt, pepper, lemon zest and basil. Turn them over and repeat.
  5. Grill the chicken breasts for 3-4 minutes per side. Remove, wrap in foil to keep warm.
  6. To a large bowl add the romaine and toss with the dressing.
  7. Place a chicken breast on each of 4 plates. Top with the dressed romaine, croutons and shaved Parmesan.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 290Saturated Fat 3gCholesterol 78mgSodium 395mgCarbohydrates 3gSugar 1gProtein 27g
© Janette
Cuisine: French / Category: Dinner Ideas