Grilled Chicken Caesar Salad Recipe

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Grilled Chicken Caesar Salad
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Ingredients
18
Count
Nutrition
1377
Calories
Total time
1445
Minutes
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Ingredients:

Directions:

  1. To Marinate the Chicken:.
  2. Trim any visible fat from the chicken.
  3. Note: Chicken breasts cook better if they are the same thickness all the way through. We slightly butterfly the breasts by opening up the thickest part and folding it open. The finished breast should be all one piece roughly the same thickness. This step is optional however it assures even cooking.
  4. In a large plastic zip lock bag, place chicken breasts and the cup and a half of the dressings. Zip the bag and with your hands, work the dressing into all sides of the breasts.
  5. Place the bag in the refrigerator and marinate for at least four hours or overnight.
  6. To Prepare the Croutons:.
  7. Preheat oven to 350 degrees.
  8. Place diced baguette or marble bread in a large bowl and toss with melted butter, garlic powder, paprika and parsley flakes until well coated.
  9. Pour coated croutons onto a sheet pan and bake for 20 minutes, turning halfway through.
  10. Cool completely and store in a zip lock bag until ready to use.
  11. Note: This recipe makes enough croutons for several servings. Any leftovers will store well at room temperature for later use – not to mention they are delicious to munch on!
  12. To Cook the Chicken:
  13. Heat a ribbed grill pan on your stovetop or heat an outdoor grill (preferred) until very hot.
  14. Remove chicken from the marinade (discard the marinade – do not use for dressing the salad) and grill 3-5 minutes on both sides. If they are not done, move to a cooler part of the grill so they don’t burn, or turn flame down if you are using your stove top, and continue to cook until done.
  15. Helpful hint: Use the poke test to test for doneness: Poke in thickest part of the breast with your finger. If it bounces back it is done.
  16. Cover chicken loosely with foil and let rest for five minutes.
  17. For the Dressing:.
  18. In a large bowl, mash chopped garlic cloves to a fine paste with salt.
  19. Stir in egg yolks and Dijon mustard.
  20. Add anchovies, and grind to a paste.
  21. Add lemon juice, Worcestershire, and season with pepper.
  22. Slowly whisk in olive oil until dressing is creamy.
  23. Add lettuce to bowl, and toss to coat leaves thoroughly with dressing and grated Parmesan.
  24. Sprinkle croutons and sliced chicken over salad.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1376.85 Kcal (5765 kJ)
Calories from fat 1134.95 Kcal
% Daily Value*
Total Fat 126.11g 194%
Cholesterol 365.36mg 122%
Sodium 2388.04mg 100%
Potassium 443.84mg 9%
Total Carbs 33.02g 11%
Sugars 7.5g 30%
Dietary Fiber 2.19g 9%
Protein 32.18g 64%
Vitamin C 8.9mg 15%
Vitamin A 0.6mg 20%
Iron 3.7mg 20%
Calcium 636.6mg 64%
Amount Per 100 g
Calories 338.82 Kcal (1419 kJ)
Calories from fat 279.29 Kcal
% Daily Value*
Total Fat 31.03g 194%
Cholesterol 89.91mg 122%
Sodium 587.65mg 100%
Potassium 109.22mg 9%
Total Carbs 8.13g 11%
Sugars 1.85g 30%
Dietary Fiber 0.54g 9%
Protein 7.92g 64%
Vitamin C 2.2mg 15%
Vitamin A 0.1mg 20%
Iron 0.9mg 20%
Calcium 156.6mg 64%

* 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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Recipe Tags

Weightwatchers Points

  • 37.6
    Points
  • 39
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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