Tahini Caesar Salad with Grilled Chicken

Saffron
Tahini Caesar Salad with Grilled Chicken

Prep time: 2 hours 15 minutes

Cook time: 15 minutes

Serves: 2 people

Tahini Caesar Salad with Grilled Chicken, yuhum! Ok, I must be honest—I absolutely LOVE anchovies, so normally, I’d make Caesar salad dressing the classic way. But lately, I’ve been obsessed with tahini, and when I came across this twist on the traditional dressing, I just had to give it a go. The result? A creamy, flavour-packed dressing that still gives you that signature Caesar taste but with a nutty, slightly earthy depth.

This tahini Caesar dressing is incredibly easy to whip up, and the best part? It’s gluten-free, can easily be made dairy-free, and stores beautifully in the fridge for meal prep. I made mine a day ahead, and it was just as delicious the next day—if not better!

And let’s talk about the full Tahini Caesar Salad with Grilled Chicken—it’s the perfect balance of crunchy, creamy, and savoury. The grilled chicken adds protein, making it a satisfying meal on its own. Plus, you won’t miss the traditional croutons because I’ve got a little trick to keep that crunch factor.

Tip for perfectly soft boiled eggs? Check out my explanation here.

Why You’ll Love This Recipe:

✔️ A fresh twist on a classic – The same bold Caesar flavours but with a tahini-based dressing.
✔️ Meal prep-friendly – The dressing stores well, so you can make it in advance.
✔️ Naturally gluten-free & easily dairy-free – Perfect for different dietary needs.
✔️ Packed with protein & healthy fats – A nourishing, satisfying meal.

This recipe was inspired by Kale Junkie and Damn Delicious, and if you’re eyeing the stunning bowl and salad cutlery, they’re from ZuperZozial—beautiful, durable, and made from biodegradable, renewable materials.

Hope you love this one as much as I do! Let’s get into the recipe.

Tahini Caesar Salad with Grilled Chicken

  • Prep time: 2 hours 15 minutes
  • Cook time: 15 minutes
  • Total time: 2 hours 30 minutes
  • Serves: 2 people

Try this twist on a classic with a tahini Caesar salad dressing which is addictively good and you'll want to pour on everything!

Ingredients

Dressing

  • 1/4 cup olive oil
  • 1/4 cup tahini
  • juice of 1 lemon, start with less, add more to taste
  • 2 tbsp plain yoghurt, or a non dairy version
  • zest of 1 lemon
  • 2 garlic cloves
  • 1/2 cup freshly grated parmesan
  • 1/4 cup cold water, more if needed
  • 1/4 tsp cayenne pepper
  • salt & pepper, to taste
  • 1 tbsp mayonaisse, optional, I like the added sweetness and creaminess

The Grilled Chicken

  • 2 small chicken breasts, ± 300 g total (what you find enough for 2 people)
  • 3 tbsp freshly squeezed lemon juice
  • zest of 1 lemon
  • juice of 1 lemon
  • 1 garlic clove, grated
  • good pinch of pepper & salt

Croutons

  • 4 cups ciabatta bread cubes, or other (day old) bread you have lying around
  • 3 tbsp olive oil
  • 1 garlic clove, grated
  • good pinch of pepper & salt
  • 2 tbsp fresh parsley, finely chopped

The Salad

  • 2 eggs, medium boiled
  • 6 - 8 anchovy fillets, optional
  • 1/2 head crispy lettuce, roughly chopped, preferably romaine, but other types are fine too, as long as they are crunchy
  • small handful grated parmesan cheese

Instruction

The chicken

  • 1)

    Start marinading the chicken. Mix all the ingredients together, making sure the chicken is coated. Place in a sealable container in the fridge and let it marinade for at least 2 hours. Flip the chicken half way through the time.

  • 2)

    When ready to cook, preheat the grill pan or heavy based skillet. Add a drop of olive oil and add the chicken. Don’t move it around, or it will stick to the pan. Just let it grill on medium heat for 4-5 minutes on 1 side. Then flip and repeat. This way the chicken will be nice and charred.

     

  • 3)

    The chicken is done when the core temperature is 71°C. Remove from the pan and transfer to an aluminium foil lined plate. Fold the foil closed and let the chicken rest for 10 minutes before slicing.

The dressing

  • 1)

    Add all the ingredients to a blender and blitz until smooth. Taste and adjust where needed. Add more water if it’s too thick.

The Croutons

  • 1)

    Preheat the oven to 200°C. In a large mix together all the ingredients. Toss to coat well, I like to use my hands to massage the marinade into the bread cubes.

  • 2)

    Spread the cubes in a single layer onto a baking tray and bake until crispy, ± 12 – 13 minutes. Give it a stir half way through.

Assembly

  • 1)

    To assemble the salad, place the lettuce, croutons and chicken in a large bowl. Pour a few tablespoons of dressing over the top and gently toss to combine. Transfer to a large platter or smaller plates and top with the anchovies (if using), some grated parmesan cheese, the boiled eggs and s few extra dollops of the sauce.

Saffron

Hi! My name is Saffron. I’m from Amsterdam, a freelance photographer, recipe developer, food stylist, culinary photographer and beekeeper on the weekends. I’m a passionate cook and lover of all things food. With this site I’d like to share my passion and knowledge and maybe even inspire you to go on an adventurous food journey as well.

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