Blackstone Chicken Caesar Salad Supreme
This Blackstone Chicken Caesar Salad Supreme takes a classic Caesar and turns it into a full meal. Griddled chicken, crispy bacon, avocado, and rainbow carrots get piled on top of fresh romaine, and it is all finished with a tangy homemade Caesar Vinaigrette.
Blackstone Chicken Caesar Salad Supreme
A basic Caesar salad is good, but a loaded one is better. My new version starts with chicken breasts seasoned simply with our SPG and onion powder, then seared right on the Blackstone. The bacon cooks on the griddle too, so you get that crisp, smoky flavor without dirtying another pan.
From there, it's all about the toppings. Diced avocado, cucumber, tomatoes, and a mix of rainbow carrots turn this from a side salad into something dinner-worthy. Everything gets tossed with our homemade Caesar Vinaigrette (or a good bottled dressing if you're in a hurry).
Why You'll Love This Recipe
- Loaded With Toppings - Bacon, avocado, rainbow carrots, and more make this feel like a full meal, not just a side salad.
- Griddle-Cooked Chicken - The Blackstone gives the chicken a golden sear you won't get from a skillet indoors.
- Homemade Or Store-Bought Dressing - Make the vinaigrette from scratch, or grab a bottle if you're short on time.
- Colorful And Fresh - Rainbow carrots and ripe tomatoes make this one as pretty as it is filling.
- Great For Meal Prep - Portion it into containers and keep the dressing separate for grab-and-go lunches all week.
Try Blackstone Chicken Breasts, too!
Recipe Shopping List
Wondering if you have to hit the store? Here's the list of items you'll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Chicken Breasts - Boneless, skinless breasts griddle up quick and slice well for a loaded salad.
- SPG - We used our OWYD Smoky SPG, but you can sub in your own blend if you don't have it yet!
- Onion Powder - One of my go-to seasonings. Make sure it is fresh! Stale onion powder is a hard pass.
- Avocado Oil - High smoke point, so it holds up well to the heat of the griddle.
- Bacon - Cooked right on the griddle before the chicken.
- Romaine Lettuce - The classic Caesar base. Chop it right before serving so it stays crisp.
- Tomatoes - Roma tomatoes hold their shape well when diced.
- Cucumber - Adds a cool, fresh crunch.
- Avocado - Diced avocado adds richness and a creamy bite.
- Rainbow Carrots - Purple, white, and orange carrots sliced into rounds add color and crunch. Regular carrots work fine too.
- Parmesan Cheese - Shaved or shredded, for that classic Caesar finish.
- Croutons (Optional) - Skip them for a lighter, lower-carb bowl, or add a handful for crunch. I like to crush mine up a bit
- Caesar Vinaigrette - Our homemade version, or a bottled dressing if you're short on time (options in the FAQ below).
How To Make This Recipe
This is just the overview so you can see what you're actually getting into here. When you are cooking, you'll want to use the full recipe at the bottom of the page.
- Season The Chicken - Pat the chicken breasts dry and season both sides with the salt, pepper, garlic powder, and onion powder.
- Cook The Bacon - Preheat your griddle to medium-high heat. Lay the bacon down and cook until crisp, about 4-5 minutes per side. Remove and crumble once cool enough to handle.
- Griddle The Chicken - Drizzle the griddle with avocado oil. Add the chicken and cook for 5-6 minutes per side, until it reaches 165°F internally. Let it rest for 5 minutes before slicing.
- Prep The Vegetables - While the chicken cooks and rests, chop the romaine and dice the tomatoes, cucumber, avocado, and carrots.
- Build The Bowls - Divide the romaine among bowls. Arrange the chicken, bacon, tomatoes, cucumber, avocado, and carrots on top.
- Finish And Serve - Top with parmesan and croutons, if using. Drizzle with Caesar Vinaigrette, or pass it on the side.
Recipe FAQ
Yes. Our homemade Caesar Vinaigrette is bright and tangy, but a bottled dressing works in a pinch. Newman's Own Light Caesar is a good creamy option, Ken's Simply Caesar Vinaigrette is closer in style to our homemade version, and Primal Kitchen's avocado oil Caesar is a good pick if you want to skip seed oils.
Yes, with a little planning. Cook the chicken and bacon, and prep the vegetables, up to a day ahead and store them separately in the fridge. Wait to chop the romaine and add the dressing until right before serving so everything stays crisp.
Keep the dressed portions separate from the undressed salad. Store the chicken, bacon, and vegetables in an airtight container in the fridge for up to 3 days. Dress only what you plan to eat.
Yes. Shredded or sliced rotisserie chicken works well here if you're short on time. You'll lose some of the seared flavor from the griddle, but the salad will still be delicious.
Regular orange carrots work fine, or swap in a handful of shredded carrots. Watermelon radish is another good option if you want to keep the color variety.
Yes, as long as you skip the croutons or use a gluten-free variety. Everything else in this recipe is naturally gluten free.
This is a sensitive food-safety topic for some readers: if anyone eating this has an allergy or dietary restriction, always double check individual product labels, since ingredients can change.
Serve This With...
More Chicken Caesar Recipes
Pin For Later
Blackstone Chicken Caesar Salad Supreme
Griddled chicken, crispy bacon, avocado, and rainbow carrots loaded over crisp romaine with a tangy homemade Caesar Vinaigrette. A full meal in one bowl.
Ingredients
Chicken:
- 2 boneless, skinless chicken breasts
- 2 teaspoons OWYD SPG
- ½ teaspoon onion powder
- 2 tablespoons avocado oil, for the griddle
Bacon:
- 6 slices bacon
Salad:
- 1 large head romaine lettuce, chopped
- 2 Roma tomatoes, diced
- 1 cucumber, diced
- 1 avocado, diced
- 1 cup rainbow carrots, thinly sliced into rounds
- ⅓ cup shaved or shredded parmesan
- Croutons (optional)
Dressing
- ½ cup extra virgin olive oil
- ¼ cup water
- 2 tablespoons white vinegar
- 2 tablespoons apple cider vinegar
- 1 tablespoon grated parmesan cheese
- 1 teaspoon sugar
- ½ teaspoon anchovy paste
- ½ teaspoon sea salt
- ½ teaspoon dried oregano
- 1 clove garlic, minced
- ½ teaspoon dijon mustard
- ¼ teaspoon black pepper
- ⅛ teaspoon cayenne pepper
- ⅛ teaspoon paprika
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Instructions
- Cut the chicken into cubes and season on all sides with salt, pepper, garlic powder, and onion powder.
- Preheat the griddle to medium. Cook the bacon until crisp, about 4-5 minutes per side. Remove and crumble once cool enough to handle.
- Add a drizzle of avocado oil to the griddle. Cook the chicken for 5-6 minutes per side, until it hits 165°F internally. Rest 5 minutes, then slice.
- While the chicken cooks, chop the romaine and prep the tomatoes, cucumber, avocado, and carrots.
- Divide the romaine among bowls. Arrange the chicken, bacon, tomatoes, cucumber, avocado, and carrots on top. Finish with parmesan (and croutons, if using).
- Drizzle with Caesar Vinaigrette and serve, or pass the dressing on the side.
Notes
- You can skip the homemade dressing if you'd like and use a store-bought version. I'm including links to my favorites here.
- If you haven't picked up my OWYD SPG yet, use 1 teaspoon of salt with ½ teaspoon of garlic powder and pepper.
Nutrition Information:
Yield: 4 Serving Size: 1 Amounts Per Serving: Calories: 719Total Fat: 57gSaturated Fat: 12gUnsaturated Fat: 45gCholesterol: 77mgSodium: 1007mgCarbohydrates: 21gFiber: 9gSugar: 8gProtein: 34gNutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!
