Gluten-Free Grilled Chicken Caesar Salad

My husband whipped together this giant, amazing caesar salad for me – which I just had to share with you. Once in a while, I get a craving for chicken caesar salad and he tossed up the perfect recipe.  All natural bacon pieces, fresh romaine lettuce, delicious barbecued chicken, just a hint of grated parmesan and a pleasing addition of shelled edamame. Can you say yum?  

All I had to do was squeeze the lemon and add a drizzle of dressing. That’s the kind of thing a pregnant lady can handle!  After eating such a nutritious, protein packed lunch, I felt ready to take on the world… or at the very least, my wild and energetic toddler. He’s into racing trucks around the house, so you can see why I need all the energizing nutrients I can get.

Are you a fan of edamame?  

Here’s what you’ll find in a half-cup serving of shelled edamame:

120 calories
9 grams fiber
2.5 grams fat
1.5 grams polyunsaturated fat (0.3 grams plant omega-3 fatty acids)
0.5 gram monounsaturated fat
11 grams protein
13 grams carbohydrate
15 mg sodium
10% of the Daily Value for vitamin C
10% Daily Value for iron
8% Daily Value for vitamin A
4% Daily Value for calcium


Many people debate over the health benefits of soy, but I believe edamame is a nutritious legume and tossing a handful into salads is a great way to incorporate them into your diet.  

Hope you enjoy this lighter version of chicken caesar salad and if you’re dairy-free, just skip the grated parmesan (and check out the dressing recipe).

Enjoy! xo


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Gluten-Free Chicken Caesar Salad

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  • Author: Emily Smith
  • Total Time: 10 minutes


  • 1 small head romaine lettuce, cored, outer leaves discarded, and heart cut into 1 1/2-inch pieces
  • 1 large grilled chicken breast, cooked ahead of time, chilled and sliced
  • 4 Tablespoons of all-natural bacon pieces
  • 2 Tablespoons freshly grated Parmesan
  • 1/2 cup of shelled edamame


  • 2 cloves garlic
  • 1 tsp organic Worcestershire
  • 1/4 cup lemon juice (fresh squeezed)
  • 3/4 tsp Dijon mustard
  • 1/4 cup extra virgin olive oil
  • 1/4 cup Nutiva organic shelled hempseed
  • Sea Salt (to taste)
  • Ground black pepper (freshly ground, to taste)


  1. Prepare romaine lettuce and separate into two salad bowls
  2. Divide topping ingredients evenly
  3. (2 Tbsp bacon pieces, 2 Tbsp Parm, 1/4 edamame and split chicken slices into each bowl)


  1. Place all ingredients in a blender or food processor
  2. Process until smooth and creamy.
  3. Note: Dressing will keep in refrigerator for 3 to 4 days if stored in a covered container.
  4. Top the salad with dressing and serve with a slice of lemon on the side.
  5. Add fresh ground pepper to taste.


  • Double up the ingredients to make this salad serve 4.
  • Prep Time: 10


  • Serving Size: 2
Emily Smith

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  1. well, funnily enough we had this dish last night but it sure didn’t compare to your handsome ones awesome remix. adding in the edamame is such a rad idea Em, i’m def gonna try it next time 🙂 always on board for some “parm” goodness, no dairy free for this fan-girl! xo

  2. LOVE this. Looks completely delicious and so light and healthy too! Your husband is so sweet- in fact your whole family always makes me go awwww and sigh; you guys are leikt he most perfect model family ever.

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