How long does it take to make Grilled Chicken Caesar Salad with Crispy Sourdough Panko?

About 35 minutes in total: 20 minutes of prep and 15 minutes of cooking.

How many servings does this Grilled Chicken Caesar Salad with Crispy Sourdough Panko recipe make?

This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.

Where does this Grilled Chicken Caesar Salad with Crispy Sourdough Panko recipe come from?

It was shared by Katie Bien on facebook.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.

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Grilled Chicken Caesar Salad Recipe

Name: Grilled Chicken Caesar Salad Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 head romaine lettuce; 1 cup sweet corn; 1 lb chicken breast; 0.5 cup pickled onions; 1 cup sourdough panko breadcrumbs; 0.5 cup olive oil; 0.25 cup coconut aminos; 3 tbsp Worcestershire sauce; 0.25 cup red wine vinegar; 2 tbsp lemon juice; 0.5 tbsp black pepper; 2 tsp fresh parsley; 3 tbsp yellow mustard; 1-2 tsp minced garlic; 1 tbsp honey; 0.5 cup mayonnaise; 0.25 cup Parmesan cheese; 1 tbsp lemon juice; 3 cloves garlic cloves; 1 tbsp Dijon mustard; 1 tsp black pepper; a dash Worcestershire sauce; few tbsp olive oil; tiny pinch salt; a pinch avocado oil; a pinch salt

A vibrant Caesar salad that elevates the classic with grilled sweet corn, marinated chicken, and crunchy sourdough panko. The homemade dressing balances tangy lemon and savory Worcestershire, while pickled onions add a bright zing.

Recipe by Katie Bien· Structured by ReelsMeals

From: Facebook(view original)

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Prep Time

20 min

Cook Time

15 min

Servings

About this saved recipe

Source-aware card

ReelsMeals turns facebook.com into a kitchen-friendly checklist while keeping the original source attached.

Cooking context

35 min estimated total time for 4 servings.

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Ingredients

1 head romaine lettuce
1 cup sweet corn
1 lb chicken breast
1/2 cup pickled onions

Chicken Marinade

1/2 cup olive oil
1/4 cup coconut aminos
3 tbsp Worcestershire sauce
1/4 cup red wine vinegar
2 tbsp lemon juice
1/2 tbsp black pepper
2 tsp fresh parsley
3 tbsp yellow mustard
1 minced garlic
1 tbsp honey

Caesar Dressing

1/2 cup mayonnaise
1/4 cup Parmesan cheese
1 tbsp lemon juice
3 cloves garlic cloves
1 tbsp Dijon mustard
1 tsp black pepper
a dash Worcestershire sauce
few tbsp olive oil
tiny pinch salt

Sourdough Panko

1 cup sourdough panko breadcrumbs
a pinch avocado oil
a pinch salt

Instructions

1
Wash and dry the romaine lettuce, then chop it into bite‑size pieces and set aside.
2
Preheat a grill or grill pan over medium‑high heat. Grill the sweet corn kernels directly on the grill until lightly charred, about 5 minutes, then cut the kernels off the cob and set aside.
3
In a bowl, combine 0.5 cup olive oil, 0.25 cup coconut aminos, 3 tbsp Worcestershire sauce, 0.25 cup red wine vinegar, 2 tbsp lemon juice, 0.5 tbsp black pepper, 2 tsp minced fresh parsley, 3 tbsp yellow mustard, 1‑2 tsp minced garlic, and 1 tbsp honey. Whisk until well blended.
4
Place the chicken breast in a resealable bag or shallow dish and pour the marinade over it, ensuring the meat is fully coated. Marinate in the refrigerator overnight (or at least 4 hours).
5
When ready to cook, preheat the grill to medium heat (about 350°F). Remove the chicken from the marinade, letting excess drip off, and grill for 6‑8 minutes per side, or until the internal temperature reaches 165°F.
6
Transfer the grilled chicken to a cutting board, let it rest for 5 minutes, then chop into bite‑size pieces.
7
To make the Caesar dressing, whisk together 0.5 cup mayonnaise, 0.25 cup grated Parmesan, 1 tbsp lemon juice, 3 micro‑planed garlic cloves, 1 tbsp Dijon mustard, 1 tsp cracked black pepper, a dash of Worcestershire sauce, a few tablespoons of olive oil, and a tiny pinch of salt until smooth.
8
In a large bowl combine the chopped romaine, grilled corn kernels, pickled onions, and the grilled chicken pieces. Drizzle the dressing over the salad and toss gently until everything is evenly coated.
9
For the crispy panko, toss 1 cup sourdough panko breadcrumbs with a pinch of avocado oil and a pinch of salt. Spread the mixture on a baking sheet and bake in a preheated oven at 425°F for about 3 minutes, or until golden and crisp.
10
Add the toasted panko to the tossed salad, give a final gentle toss, and serve immediately. Top with extra grated Parmesan if desired.

Helpful tips while cooking

AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.

Marinate Ahead

Marinate the chicken overnight (or at least 4 hours) before grilling.

Rest the Chicken

Let the grilled chicken rest for 5 minutes after cooking before chopping to retain juices.

Toast Panko Quickly

Bake the panko at 425 °F for only about 3 minutes; watch closely.

Combine Dressing Last

Add the Caesar dressing after all solid ingredients are in the bowl and toss gently.

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