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Chicken Caesar Salad (Food Network Kitchens) Recipe

Chicken Caesar Salad (Food Network Kitchens) Recipe

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Chicken Caesar Salad (Food Network Kitchens)

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Ingredients:

Serving

4 boneless, skinless chicken breast halves (about 134 lb)
lemon-pepper slather (recipe below)
2 anchovy fillets
1 large egg
2 medium cloves garlic, peeled
kosher salt and freshly ground black pepper
juice of 1 lemon (about 3 tbsp)
1/2 tsp worcestershire sauce
1/4 cup extra-virgin olive oil , plus 2 tbsp
3 romaine lettuce hearts , torn into pieces
4 3/4 - inch- thick slices sourdough bread
2 tbsp extra-virgin olive oil
1/4 cup freshly grated parmesan cheese, plus 2-oz, shaved
1 tsp white peppercorns
1 1/2 tsp coarse sea salt
1 tsp sugar
1/2 cup extra-virgin olive oil
1/4 cup finely grated lemon zest (from 4 large lemons)
2 cloves garlic, crushed

Directions:

1. Coat chicken with Lemon-Pepper Slather sealed in plastic bag. Refrigerate for 2 or up to 24 hours.
2. Preheat a grill to medium.
3. Soak anchovy fillets in cold water 5 minutes. Pat dry, chop coarsely, and place in a large salad bowl. Place egg in a small saucepan with water to cover. Bring just to a boil over medium-high heat, drain, and crack egg into bowl. Discard shell and any attached cooked white. Crush 1 garlic clove, sprinkle with 34 teaspoon salt, and mash into a coarse paste using flat side of a large knife. Add to bowl. Add lemon juice and Worcestershire and slowly whisk in oil until creamy. Season with salt and black pepper to taste and refrigerate.
4. Pat chicken dry; season with salt and black pepper. Grill chicken, turning once, until cooked through, about 4 minutes per side. Remove to a cutting board.
5. Brush bread with olive oil and grill, turning occasionally, until toasted. Halve remaining garlic clove and rub onto toast. Season with salt to taste and break into bite-size croutons.
6. Add lettuce to salad bowl; toss to combine. Sprinkle with cheese and croutons, toss, and divide salad among plates. Slice chicken and top each salad with a sliced chicken breast. Top with shaved Parmesan and serve immediately.
Pulse peppercorns in a spice grinder until coarsely ground. Add salt and sugar and pulse a few more times. Transfer to a bowl and stir in olive oil, lemon zest, and garlic. Heat in microwave, (do not let boil), about 45 seconds. Cool before using.
Calories: 670
Total Fat: 36 grams
Saturated Fat: 7 grams
Total Carbohydrate: 46 grams
Protein: 46 grams
Sodium: 1110 milligrams
Cholesterol: 125 milligrams
Fiber: 3 grams

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	66267.23 Kcal (277448 kJ)
Calories from fat	18532.83 Kcal
		% Daily Value*
Total Fat	2059.2g	3168%
Cholesterol	36080.39mg	12027%
Sodium	202392.69mg	8433%
Potassium	172030.1mg	3660%
Total Carbs	181.11g	60%
Sugars	13.63g	55%
Dietary Fiber	6.82g	27%
Protein	12218.46g	24437%
Vitamin C	5.1mg	9%
Vitamin A	0.5mg	17%
Iron	14.1mg	78%
Calcium	3301.7mg	330%

Amount Per 100 g
Calories	107.77 Kcal (451 kJ)
Calories from fat	30.14 Kcal
		% Daily Value*
Total Fat	3.35g	3168%
Cholesterol	58.68mg	12027%
Sodium	329.14mg	8433%
Potassium	279.76mg	3660%
Total Carbs	0.29g	60%
Sugars	0.02g	55%
Dietary Fiber	0.01g	27%
Protein	19.87g	24437%
Calcium	5.4mg	330%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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