GRILLED CHICKEN CAESAR SALAD
Steps:
- For the dressing: Combine the egg yolks, mustard, lemon juice, Worcestershire sauce, garlic, anchovy paste and some salt and pepper in a food processor. With the processor running, slowly add the oil until the dressing is thick and creamy.
- For the salad: Preheat the oven to 375 degrees F. Heat a grill pan over medium-high heat.
- Sprinkle the chicken with salt and pepper and dust with the paprika. Brown the chicken on the grill pan on both sides, then transfer the chicken to a baking sheet. Roast in the oven until cooked through, 15 to 18 minutes. Slice the chicken into strips.
- Heat a nonstick skillet over medium-low heat. Combine the Parmesan and Romano cheese in a bowl. Using a tablespoon, make a few piles of cheese in the skillet. Let the cheese melt, and then flip the crisps. Cook until lightly browned on both sides. Place the cheese crisps on a paper towel.
- Wipe out the grill pan and heat it over medium-high heat. Brush the romaine hearts on both sides with the olive oil. Grill the romaine hearts in batches, turning once, until just charred.
- To serve: Place 2 romaine hearts on each plate side by side, top with a few chicken strips, drizzle with the dressing and garnish with the cheese crisps.
GRILLED CHICKEN CAESAR SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 610, Fat 44 grams, SaturatedFat 9 grams, Cholesterol 85 milligrams, Sodium 565 milligrams, Carbohydrate 18 grams, Fiber 5 grams, Protein 36 grams
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
GRILLED-CHICKEN CAESAR SALAD
Categories Salad Chicken Fish Leafy Green Appetizer Quick & Easy Parmesan Spring Summer Grill/Barbecue Gourmet Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Heat lightly oiled grill pan over moderately high heat until hot but not smoking. Meanwhile, pat chicken dry and coat with 1 tablespoon oil, then sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill chicken, turning over once, until just cooked through, 14 to 16 minutes total.
- While chicken grills, blend garlic, lemon juice, mustard, anchovy paste, and remaining 1/2 teaspoon salt and 1/2 teaspoon pepper in a blender until combined. With motor running, add remaining 7 tablespoons oil in a slow stream, blending until emulsified.
- Transfer chicken to a cutting board and cut into 1/2-inch-thick slices. Toss chicken with 2 tablespoons dressing in a large bowl. Add romaine, cheese, remaining dressing, and croutons and toss.
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