If you're a caesar salad lover, this is a nice way to switch that up, especially in the summer when grilling is the only thing on your mind. Rather than making a traditional caesar salad, we're using caesar marinated chicken, skewering them and grilling them. Serve it alongside some grilled romaine, my favourite ever dairy-free caesar dressing and fried sourdough croutons. Simply the best ever, promise!
The ingredients for the caesar marinated chicken are quite simple. Depending on if you wish to make your own caesar dressing or a store bought one will result in extra ingredients. Personally, I love this with my creamy dairy-free caesar dressing, but feel free to use whatever you like the best.
For the chicken marinade and salad:
If you will be making the dairy-free caesar dressing, check out the full recipe for that here. I love serving it over some finely chopped kale and vegan parm. It's SOOO good!
In a large bowl, combine all the ingredients for the caesar marinade.
Add the cubed chicken to the bowl and stir to combine and then let it sit (covered) in the fridge for up to one hour, or overnight (for best flavour).
Make the caesar dressing for the salad (if using my recipe). This can sit in the fridge covered for about four days, it will thicken more in the fridge, so add some more oil or water to thin.
To make the sourdough, heat a large skillet (preferably cast iron) over medium heat. Toss the torn bread with olive oil in a large bowl and place in the skillet. Fry until golden brown all over, about eight to ten minutes. Set aside on a plate.
When ready to grill, thread chicken onto skewers. (Don't forget to soak bamboo skewers if using).
Heat up your grill over medium-high heat. Once the grill is nice and hot, spray with some avocado oil to avoid the chicken sticking. Place the chicken skewers on the grill and cook for about 12 to 15 minutes, until charred and cooked through, rotating every few minutes. Remove and set aside.
Add the halved lemon to the grill and grill for about two to four minutes, until charred.
Brush the romaine with oil (avocado or extra virgin olive oil). Place cut side down on the grill and grill over high for about two minutes, until grill marks appear. Remove and serve with chicken, dressing and toppings.
In order to make this grilled chicken caesar salad recipe taste the best, here are my top tips.
These caesar marinated chicken skewers will keep in the fridge in a sealed container for up to three days.
The dressing will last five to six days in a sealed container. Thin it out as needed with more water or olive oil if needed.
The romaine tastes best immediately after being grilled.
If you love a good salad, be sure to check these out!
Ready to make this delicious caesar marinated chicken? Let's go!
If you make these caesar marinated chicken skewers, please let me know by tagging me on Instagram, or leave a comment and/or review below!
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If you love a caesar salad, try these caesar marinated chicken skewers for a change! They're loaded with tons of flavour and served alongside grilled romaine and an easy, healthy creamy dairy-free Caesar dressing.
Prep the dressing ahead of time and refrigerate until ready to use.
Marinate the chicken for at least one hour, overnight is best.
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