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A bowl with grilled chicken sliced on a bed of lettuce. And sectioned piles around the bowl with croutons, grilled corn, shredded cheese.

Grilled Chicken Caesar Salad with Corn

Stillwood Kitchen
Grilled marinated chicken over a bed of lettuce with croutons and grilled corn.
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Prep Time 30 minutes
Cook Time 20 minutes
Course Lunch, Main Course, Salad
Cuisine American
Servings 4
Calories 594 kcal

Ingredients
  

Chicken Marinade

  • 2/3 cup Caesar Salad Dressing Make sure it's not a creamy caesar salad dressing. See note below.
  • 1 large Garlic clove, minced
  • 1 tbsp Dijon Mustard
  • Salt & Pepper to taste
  • 1 1/2 lbs Boneless skinless chicken thighs, or tenders 4-6 chicken thighs

For the Salad

  • 2 Ears of Corn, cleaned, grilled see notes
  • 8 oz Lettuce can use spring mix or romaine
  • 1 pkg Croutons see below for homemade recipe
  • 1/4 cup shredded parmesan cheese

Homemade Croutons

  • 3 Thick slices of crusty bread, sourdough, gf etc.
  • 4 tbsp Extra Virgin Olive Oil
  • 1 tsp Garlic Powder
  • 1/2 tsp Dried Parsley
  • 1/2 tsp Salt
  • 1/2 Tsp Black Pepper

Instructions
 

Make Marinade

  • In a med bowl add caesar salad dressing, minced garlic clove, dijon mustard, salt and pepper. Mix well and add to chicken. Toss to coat the chicken and refrigerate for 1 hour.

Make Croutons

  • Pre-heat the oven to 400℉.
  • Cut the bread into three 1-inch thick slices and then cut or tear into large cubes. Then add them to a bowl.
  • Add the olive oil to the bread cubes
  • Add in garlic powder, salt, pepper, parsley flakes, mix to coat the bread. Pour onto a large baking sheet and spread out the bread cubes. Make sure all the cubes have some olive oil on them. If not drizzle just bit more so that the bread cubes have some oil on them.
  • Roast the croutons for 5 min then flip and roast for another 5-10 minutes until lightly browned. They will crisp up once cooled.
  • Grill the corn. Once corn is charred and cooked through, slice off the cob and set aside.
  • Remove chicken from marinade and grill. Discard the remaining marinade.
  • Once chicken is grilled, cut into strips or bite size pieces.

Assemble the Salad

  • To a large platter or bowl, add the lettuce. Then add the chicken, corn kernels, croutons, and sprinkle with parmesan cheese. Drizzle the remaining dressing from the bottle over the salad and serve.

Notes

I use Ken's Steak House Lite Caesar Dressing & Marinade. It has the best flavor for this recipe. I have also used Neuman's Own Caesar dressing with success.
Make sure the dressing is not the creamy one.
If your gluten-free I have successfully used Schar Rustic Loaf bread and also Canyon Ranch Heritage Whole Grain Bread for croutons.
Corn can be grilled or done on the stove top in a dry skillet. See post above.

Nutrition

Serving: 1servingCalories: 594kcalCarbohydrates: 8gProtein: 36gFat: 46gSaturated Fat: 10gPolyunsaturated Fat: 16gMonounsaturated Fat: 17gTrans Fat: 0.3gCholesterol: 192mgSodium: 720mgPotassium: 765mgFiber: 1gSugar: 3gVitamin A: 4379IUVitamin C: 25mgCalcium: 63mgIron: 3mg
Keyword caesar salad, chicken, corn, gluten-free, grilled chicken, lettuce
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