Grilled Chicken Caesar Salad |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Putting this here for safe-keeping. I would use some good artisan sour-dough bread for the croutons. I also might brush the croutons with the dressing rather than the oil before grilling. Ingredients:
3 garlic cloves, divided |
1/2 cup extra-virgin olive oil, plus more for brushing |
2 -4 anchovy fillets, chopped |
1 lemon, juice of |
kosher salt & freshly ground black pepper |
1 lb skin-on boneless chicken breast |
4 slices focaccia bread (1/2-inch-thick) or 4 slices whole-wheat italian bread (1/2-inch-thick) |
4 romaine lettuce hearts, halved lengthwise |
3/4 cup parmesan cheese, freshly grated, plus more for garnish |
Directions:
1. Preheat a grill or grill pan to medium high.
2. Make the dressing: Finely chop 2 garlic cloves and puree with 1/2 cup olive oil, the anchovies and lemon juice in a blender until smooth; season with kosher salt and pepper.
3. 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.
4. Grill the chicken until golden and crisp, 3 to 4 minutes per side.
5. Brush the bread with olive oil on both sides and grill, turning, until toasted, about 2 minutes.
6. Rub with the remaining garlic clove.
7. Brush the Romaine with 1 to 2 tablespoons of the dressing and grill until marked, 1 to 2 minutes per side.
8. Chop the lettuce and transfer to a bowl.
9. Cut the bread and chicken into bite-size pieces and add to the bowl.
10. Toss with the remaining dressing, the parmesan, and pepper to taste. Garnish with more parmesan.
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