Comida Kraft
Recipe Box

Grilled Dijon Chicken Caesar Salad

(8) 6 Reviews
Prep Time
Total Time

4 servings

In this tasty salad, chicken breasts are grilled with Dijon mustard and served with Parmesan cheese and a lemon-garlic dressing over romaine lettuce.

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What You Need

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Make It

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  • Preheat grill to medium heat. Brush chicken with 2 Tbsp. of the mustard. Grill 15 min. or until chicken is cooked through (170°F), turning over after 8 min. Cut chicken diagonally into thin slices; set aside.
  • Combine remaining 1 Tbsp. mustard, the oil, garlic, lemon juice and cheese in medium bowl.
  • Cover large platter with lettuce; top with chicken. Drizzle with the mustard mixture.


Prepare as directed, using GREY POUPON Country Dijon Mustard.

Use Your Broiler

Brush chicken with 2 Tbsp. of the mustard as directed; place on rack of broiler pan. Broil 5 to 7 inches from heat 15 min. or until cooked through (170°F). Continue as directed.

Special Extra

Serve sprinkled with additional KRAFT Grated Parmesan Cheese.


  • 4 servings

Nutritional Information

Serving Size 4 servings
Calories 300
Total fat 19g
Saturated fat 3.5g
Cholesterol 70mg
Sodium 400mg
Carbohydrate 4g
Dietary fiber 2g
Sugars 2g
Protein 28g
% Daily Value
Vitamin A 70 %DV
Vitamin C 30 %DV
Calcium 10 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • dcrlawrence |

    Family loved this. Great taste and easy to make.

  • candschaef |

    easy and delicious

  • JaneSteiner |

    Wonderful! I marinated the chicken breasts in Kraft Zesty Italian overnight and I added 1/2 tsp of worcestershire sauce to the dressing. The dressing is so simple but is the best recipe - I will use it from now on. It was so fabulous - the whole family ate it and had it again with salmon the next night.

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