Grilled Chicken Caesar Salad

The dressing has an essence of a ceasar dressing but is much lighter and more refreshing.

Prep time:
Cook time:
Serving size: 4
Calories per serving: 473

3 cloves garlic garlic
1/2 cup olive oil extra-virgin olive oil plus more for brushing
2 anchovy fillets to 4 anchovy fillets chopped
lemon Juice of 1 lemon
pepper Kosher salt and freshly ground pepper
1 pound chicken breasts skin-on boneless chicken breasts
4 slices Italian breads (1/2-inch-thick) focaccia or whole-wheat Italian bread
4 Romaine lettuce romaine lettuce hearts halved lengthwise
3/4 cup Parmesan cheese freshly grated parmesan cheese plus more for garnish

Preheat a grill or grill pan to medium high. Make the dressing: Chop 2 garlic cloves and puree with 1/2 cup olive oil, the anchovies and lemon juice in a blender until smooth; season with salt and pepper. Pound the chicken with a mallet or heavy skillet until about 1/8 inch thick. Season with salt and pepper and toss with 1 tablespoon of the Caesar dressing. Grill the chicken until golden and crisp, 3 to 4 minutes per side. Brush the bread with olive oil on both sides and grill, turning, until toasted, about 2 minutes. Rub with the remaining garlic clove. Brush the romaine with 1 to 2 tablespoons of the dressing and grill until marked, 1 to 2 minutes per side. Chop the lettuce and transfer to a bowl. Cut the bread and chicken into bite-size pieces and add to the bowl. Toss with the remaining dressing, the parmesan, and pepper to taste. Garnish with more parmesan.


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