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Grilled Chicken Caesar Salad (Dairy Free, Paleo, Keto)

  • Author: Cristina Curp
  • Prep Time: 10
  • Cook Time: 10
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Category: Entree
  • Method: Grilling
  • Cuisine: Italain


A simple and delicious rendition of the Classic Caesar Salad! Perfect for summer!



  • 1.5 pounds boneless, skinless chicken breasts (4 medium)
  • 1 1/2 teaspoons fine salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground coriander or cumin
  • 1 tablespoon extra virgin olive oil (I use this one)
  • 4 hearts of romaine lettuce
  • 1/2 cup Dairy Free Caesar Dressing 
  • 2 cups pork rinds, chicharrones (I used these)
  • 1 tablespoon nutritional yeast, optional (I recommend this one)


  1. Heat your grill with the lid closed until it reaches 550F.
  2. In the meantime pat your chicken dry then rub on the dry seasonings and brush with olive oil.
  3. When the grill reaches temperature, open the lid and place the 4 chicken breasts on one side of the grill. Close the lid and cook for 5 minutes.
  4. While those cook, halve your romaine hearts, the long way. When the 5 minutes are up, open the grill and flip the chicken. Cook for 3 minutes.
  5. Open the grill and arrange the romaine hearts cut side down on the grill around the chicken. Cook for 2 minutes. Then remove everything from the grill.
  6. You can plate it all together, family style or chop up the romaine and chicken and toss with “croutons” and dressing. Sprinkle with nutritional yeast (the “cheese).


  • Serving Size: 1/4 recipe
  • Calories: 445.1
  • Fat: 31.7g
  • Carbohydrates: 3g
  • Fiber: 1g
  • Protein: 41.2g

Keywords: Chicken Caesar Salad