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Whole30 Caesar Salad with Grilled Chicken Breast Easy Paleo Primal Gourmet Recipe

Whole30 Caesar Salad with Grilled Chicken

Crisp, creamy, garlicky and loaded with flavour, this Whole30 Caesar Salad with Grilled Chicken is perfect for a light yet filling lunch or dinner.
Prep Time 20 mins
Cook Time 20 mins
Marinating Time 1 hr
Course Dinner, Lunch
Cuisine American
Servings 4 people

Ingredients
  

For the Grilled Chicken:

  • 1 pound boneless skinless chicken breasts (approximately 4 medium-sized breasts)
  • 2 tablespoons extra-virgin olive oil
  • 2 cloves garlic – finely chopped
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon kosher salt
  • ½ teaspoon smoked paprika
  • ¼ teaspoon freshly-cracked black pepper

For the Caesar Salad:

  • 1 clove garlic – finely grated or formed into a paste
  • 3 small anchovy filets packed in olive oil – formed to a paste
  • 1 egg yolk
  • 1 tbsp lemon juice
  • 1.5 tsp Dijon mustard
  • ½ teaspoon freshly-cracked black pepper
  • 1/4 cup Extra Virgin Olive Oil
  • Kosher salt to taste
  • 3 heads Romaine lettuce – rinsed and roughly chopped

Instructions
 

For the Chicken:

  • In a bowl, combine the chicken, olive oil, garlic, lemon juice, salt, paprika, and black pepper and toss everything to coat. Cover and refrigerate for 1 to 6 hours.
  • When ready to cook, preheat your Traeger Grill to 450F and let it run for 10 minutes with the grill door closed.
  • Lay the chicken along the edges of the grill grate where it gets hottest and cook until grill marks form, around 8 min. Flip the chicken and cook until grill marks form and the internal temperature of the thickest part of the breast reads 160F on a digital thermometer, approximately 6 more minutes.
  • Transfer the cooked chicken to a platter and let it rest for 5 minutes before slicing.

For the Caesar Salad:

  • In a large salad bowl, combine the garlic, anchovies, egg yolk, lemon juice, mustard, and black pepper. Whisk until smooth and combined.
  • While whisking vigorously, slowly drizzle in the extra virgin olive oil until fully emulsified. It should be a painfully slow drizzle.
  • Taste for seasoning and adjust with salt and pepper as desired. Add the lettuce and toss to coat. Serve with sliced, grilled chicken.

Notes

If using a conventional grill, preheat your grill over medium heat and let it run for 5 minutes. Cook the chicken over direct heat until grill marks form, around 8 minutes, then flip and cook until the thickest part of the breast reaches an internal temperature of 160F, around 6 minutes.
Keyword Caesar Salad Dressing, Caesar Salad with Grilled Chicken, Grilled Chicken Caesar Salad, Paleo Caesar Salad, Whole30 Caesar Salad