Grilled Chicken Caesar Salad with Corn

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

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Grilled Chicken Caesar Salad with Corn

Grilled marinated chicken over a bed of lettuce with croutons and grilled corn.

Prep Time30

Active Time20

Course: Lunch, Main Course, Salad

Cuisine: American

Diet: Gluten Free

Keyword: caesar salad, chicken, corn, gluten-free, grilled chicken, lettuce

Yield:

Calories: 594kcal

Author: Stillwood Kitchen

Materials

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