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Grilled Chicken Avocado Caesar Salad with Eggs and Parmesan

A fresh, protein-rich Caesar salad with juicy grilled chicken, creamy avocado, hard-boiled eggs, crisp romaine, Parmesan, and homemade Greek yogurt Caesar dressing. Serves 4.
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Course: Dinner, Lunch, Main Course, Salad
Cuisine: American, American-Italian Inspired
Calories: 705
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 breasts boneless skinless chicken breasts (approximately 1 pound total)
  • 1 tbsp olive oil
  • 1/2 tsp garlic powder, for chicken
  • 1/2 tsp paprika
  • 1/4 tsp black pepper, for chicken
  • 1/2 tsp salt, for chicken
  • 6 cups chopped romaine lettuce
  • 2 medium ripe avocados, sliced
  • 4 large hard-boiled eggs, quartered
  • 1 cup cherry tomatoes, halved (optional)
  • 1/2 cup shaved or grated Parmesan cheese, for salad
  • 1/2 cup plain Greek yogurt
  • 1/4 cup mayonnaise
  • 2 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 1 clove garlic, finely minced
  • 1/4 cup grated Parmesan cheese, for dressing
  • 1/4 tsp black pepper, for dressing
  • 1/4 tsp salt, for dressing

Equipment

  • Outdoor grill or grill pan
  • meat thermometer
  • Kitchen tongs
  • cutting board
  • sharp knife
  • Medium mixing bowl
  • whisk
  • Large salad bowl or serving platter
  • Measuring Cups and Spoons
  • Salad spinner

Method
 

  1. Pat chicken breasts dry. Brush with olive oil and season on both sides with garlic powder, paprika, 1/4 teaspoon black pepper, and 1/2 teaspoon salt.
  2. Preheat an outdoor grill or grill pan over medium-high heat. Lightly oil the cooking surface if needed.
  3. Grill chicken for approximately 5–7 minutes per side, depending on thickness, until the thickest section reaches 165°F internally.
  4. Transfer cooked chicken to a clean plate. Rest for 5 minutes, then slice into strips.
  5. Whisk Greek yogurt, mayonnaise, lemon juice, Dijon mustard, Worcestershire sauce, minced garlic, 1/4 cup grated Parmesan, 1/4 teaspoon black pepper, and 1/4 teaspoon salt until creamy.
  6. Taste dressing and adjust seasoning. Add 1–2 teaspoons cold water if a thinner consistency is desired.
  7. Wash and dry romaine lettuce thoroughly. Chop and arrange in a large salad bowl or platter.
  8. Top lettuce with sliced grilled chicken, avocado slices, quartered hard-boiled eggs, optional halved cherry tomatoes, and 1/2 cup shaved Parmesan.
  9. Drizzle with homemade Caesar dressing just before serving. Garnish with additional black pepper or Parmesan if desired.

Nutrition

Calories: 705kcalCarbohydrates: 17gProtein: 49gFat: 50gSaturated Fat: 12gPolyunsaturated Fat: 11gMonounsaturated Fat: 24gTrans Fat: 0.2gCholesterol: 310mgSodium: 1180mgPotassium: 1200mgFiber: 8gSugar: 5gVitamin A: 650IUVitamin C: 25mgCalcium: 340mgIron: 3mg

Notes

Prep time: 15 minutes. Cook time: 15 minutes. Total time: 30 minutes when using already hard-boiled eggs. Servings: 4. If starting with raw eggs, allow approximately 15 extra minutes for cooking and cooling. Grill chicken to an internal temperature of 165°F. Rest for 5 minutes before slicing. Add avocado and dressing just before serving for the best texture. Store components separately in the refrigerator. Nutrition is estimated per serving and varies with ingredient brands, chicken size, and dressing portions.

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