Grilled chicken salad with lemon Parmesan dressing

Grilled chicken salad with lemon Parmesan dressing

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.


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

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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. Serves 4.