GRILLED CHICKEN CAESAR SALAD
Depending on your appetite, this variation on a classic Caesar salad with grilled chicken makes an excellent first-course or a full-on meal. Hitting the lettuce with a little fire is an unexpectedly brilliant trick; the green leaves char and crisp and the insides become slightly tender, but you still get the satisfying crunch everyone loves about romaine. If you're a pescatarian, try it with grilled tuna, salmon or scallops.
Provided by Florence Fabricant
Categories dinner, lunch, salads and dressings, appetizer, side dish
Time 2h40m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Place 2 tablespoons of olive oil in a small saucepan. Add anchovies and cook on low, stirring, until they fall apart and meld with the oil. Place in a small bowl. Add the lemon juice, Worcestershire sauce, garlic and remaining olive oil.
- Place chicken in a bowl, add 1/4 cup of the olive oil dressing, turn to coat chicken breasts, cover and set aside to marinate 2 hours, longer if refrigerated.
- Separate egg whites and yolks. Place yolks in a small dish, add a little of the dressing, blend until smooth and mix in with the rest of the dressing. Stir in cheese. Season with salt and pepper. Dice whites and keep them separate.
- Light a grill. Remove any tired outer leaves from the romaine, then quarter each head vertically. Place on a large platter and drizzle cut sides with a little of the dressing. Grill romaine close to the heat source, turning clusters of leaves and any individual leaves so they wilt a little and become lightly charred. Remove. Place bread on grill and sear to toast. Remove. Place chicken on grill and cook, turning a few times and basting with the marinade until cooked through, about 15 minutes. It's best to grill chicken away from the source of heat so it does not char.
- Coarsely shred romaine onto a large rimmed platter. Dice toasted bread and add it, along with the egg whites. Drizzle with about half the dressing. Slice the chicken about 1/2-inch thick, arrange it over the romaine and drizzle with the remaining dressing. Serve warm.
Nutrition Facts : @context http, Calories 620, UnsaturatedFat 31 grams, Carbohydrate 20 grams, Fat 42 grams, Fiber 6 grams, Protein 41 grams, SaturatedFat 9 grams, Sodium 1059 milligrams, Sugar 5 grams, TransFat 0 grams
GRILLED CHICKEN CAESAR SALAD
Whenever we're invited to potlucks, I'm always asked to bring a salad because people know it's one of my specialties. This dish is especially good on summer days when it's too hot to cook on the stove. -Deb Weisberger Mullett Lake, Michigan
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large resealable plastic bag, combine the first eight ingredients; add the chicken. Seal bag and turn to coat; refrigerate for at least 4 hours., Drain and discard marinade. Grill chicken, uncovered, over medium-low heat for 6-8 minutes on each side or until a thermometer reads 170°. , Meanwhile, in a large bowl, combine the romaine, croutons and tomatoes; add dressing and toss to coat. Divide among six salad plates. Slice chicken; arrange on salads.
Nutrition Facts :
CLASSIC CHICKEN CAESAR SALAD
A classic recipe for a reason, this chicken Caesar salad is delicious and satisfying. Crunchy romaine, creamy dressing, tender chicken and savoury cheese come together for a tasty favourite.
Provided by Cracker Barrel
Categories Trusted Brands: Recipes and Tips CRACKER BARREL Shreds
Time 10m
Yield 4
Number Of Ingredients 5
Steps:
- Cover 4 plates with lettuce.
- Top with all remaining ingredients except dressing.
- Drizzle with dressing just before serving.
Nutrition Facts : Calories 333 calories, Carbohydrate 5.9 g, Cholesterol 89.9 mg, Fat 16.7 g, Fiber 2 g, Protein 36.4 g, SaturatedFat 5.2 g, Sodium 384.9 mg, Sugar 1.2 g
GRILLED DIJON CHICKEN CAESAR SALAD
In this tasty salad, chicken breasts are grilled with Dijon mustard and served with Parmesan cheese and a lemon-garlic dressing over romaine lettuce.
Provided by My Food and Family
Categories Recipes
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 300, Fat 19 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 400 mg, Carbohydrate 4 g, Fiber 2 g, Sugar 2 g, Protein 28 g
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