Grilled Shrimp + Chicken Caesar Salad

Course American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2
Author J Trogstad


  • 1 head of romaine lettuce or the lettuce of your choosing
  • 2-4 skewers of meat of your choosing we wanted shrimp and chicken kabobs
  • 1/2 cup non-fat greek yogurt
  • 1/3 cup freshly grated parmesan cheese
  • 2 TBSP olive oil + a splash extra to drizzle over the lettuce for grilling)
  • 1 1/2 TBSP fresh squeezed lemon juice
  • 1 tsp dijon mustard
  • 1 tsp anchovy paste
  • 2 cloves garlic
  • 1/8 tsp cracked pepper
  • cracked pepper croutons, extra cheese, and bacon crumbles for sprinkling on top of your salads.


  1. Split the lettuce in half, hot dog-style. Wash the lettuce and allow to dry completely before starting the cooking process.
  2. Grill your meat kabobs. While your meat is grilling, you can prepare your caesar dressing*.
  3. Gently brush the inside of each lettuce half with olive oil. Kiss the lettuce heads (insides down) on the grill, for about 30 seconds over high heat. There will be grill marks and browning starting to form around the edges.
  4. Pile your meat kabobs, your croutons, cheese, cracked pepper, bacon crumbles (any extra lemon juice), and your homemade caesar dressing (below) onto your delicious grilled lettuce.
  5. *Caesar Dressing Instructions: Combine the greek yogurt, lemon juice, garlic, parmesan, anchovy paste, cracked pepper, and mustard together in a food processor. Blend the ingredients until smooth.
  6. Enjoy it messy!