Grilled Chicken Caesar Salad

Prep Time::15 mins

Cook Time::8 mins

Rest Time::10 mins

Marinate Time:: 8 hrs

Total Time:: 8 hrs 33 mins

Servings::4

Ingredients

Oops! Something went wrong. Our team is working on it.

Original recipe (1X) yields 4 servings

Caesar Dressing:

3 cloves garlic

2 anchovy filets

2 teaspoons Dijon mustard

1/2 cup mayonnaise

4 teaspoons red wine vinegar

4 teaspoons Worcestershire sauce

1 (1 ounce) chunk Parmesan cheese

Salt and ground black pepper to taste

Salad:

8 ounces skinless, boneless chicken breasts

1 pound Romaine lettuce

1/4 cup shaved Parmesan cheese

1/4 cup croutons

Directions

Add garlic cloves, anchovy filets, mustard, mayonnaise, red wine vinegar, Worcestershire sauce and Parmesan cheese to the jar of a high-powered blender (such as Vitamix). Blend on high until smooth. Season to taste with salt and pepper.

Pour half the dressing into a lidded glass jar; refrigerate dressing until ready to use. Pour remaining dressing into a resealable plastic bag. Add chicken breasts, reseal the bag, and place in the refrigerator to marinate overnight.

Preheat a gas grill to 400 degrees F (200 degrees C) and lightly oil the grate.

Grill chicken on the preheated grill with lid closed, until browned and juices run clear, 4 to 5 minutes per side.  An instant-read thermometer inserted near the center should read 165 degrees F (74 degrees C).

Remove chicken to rest on a plate for 10 minutes; slice into strips. Refrigerate chicken strips until chilled.

To assemble, roughly pull Romaine lettuce apart into bite-sized pieces. Pour chilled dressing over lettuce, toss. Divide salad onto 4 plates, top with croutons, shaved Parmesan and chicken strips. Enjoy!

By skill

Leave a Reply

Your email address will not be published. Required fields are marked *