A beautiful spin on Caesar salad this delicious lemony grilled chicken salad is perfect for a weekday dinner. It's easy to make and really filling served with a good baguette.

Do not let the simplicity of this recipe fool you. The anchovies (please do not leave them off) together with a good Parmesan in the dressing will astound you! (If you have to keep the anchovies a secret please do). We recommend good quality Italian imported anchovies, available at most grocery stores. Or refer to my pantry suggestions.

When I cooked through this recipe last week, I was again surprised at just how amazing it is! And please allow the chicken to rest after cooking as the recipe states. The magic is in the resting.

Please note, this recipe image shows grill marks on the chicken, use a cast iron grill pan to achieve this if you have one. Personally, I like to use a stainless steel heavy bottom skillet. 

For gluten free, this recipe is ideal, as it is 100% gluten free.

For vegetarian, use a chicken substitute or enjoy the salad without protein and a good baguette. Depending on your preference you may wish to leave off the anchovies.

And please join me in the comments below, I read every comment and love to hear how it went! 

Prop styling Mari Loewen. Recipe & food styling Marisa Curatolo. Photography Cory Aronec.

Prop styling Mari Loewen. Recipe & food styling Marisa Curatolo. Photography Cory Aronec.

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings


  • 4 (5-ounce) boneless skinless chicken breasts, gently pounded

  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon fresh thyme, chopped 

  • 3 cups mixed salad greens

  • 1/2 teaspoon coarse salt 

  • Parmesan cheese, freshly grated

  • Cracked black pepper to taste

Lemon Parmesan dressing

  • 3 anchovy fillets, good quality, patted dry, finely chopped

  • 1 teaspoon Dijon mustard

  • 1/2 cup freshly grated Parmesan cheese

  • 1/4 cup fresh lemon juice

  • 1/4 cup mayonnaise
  • 1/4 cup extra-virgin olive oil
  • Coarse salt and freshly ground pepper, to taste


For dressing, in small bowl, combine anchovy, dijon, Parmesan, lemon juice and mayonnaise. Slowly whisk in oil until blended. Season with salt and pepper. Cover and chill until ready to serve.

For chicken, in large bowl, whisk to combine olive oil, lemon juice, thyme, salt and pepper. Add chicken, turning to coat. (If time allows, marinate 30 minutes or overnight.)

Grill chicken in large skillet over medium-high heat. Cook for exactly 4 minutes then flip for another 4 minutes. Reduce heat to low for 2 minutes, then remove skillet from element allowing chicken to continue to cook, covered with foil, for 5-10 minutes. This will depend on the thickness of the breast so ensure chicken is no longer pink inside. Transfer to plate and let rest 20 minutes before slicing.

To assemble, divide greens onto 4 plates. Slice chicken into strips and place on greens. Spoon dressing over top. Season with salt and pepper and top with Parmesan.