Grilled Chicken Caesar Salad - 1

Course : Grilling
Serves: 4
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1 pound chicken breasts, boneless -- skinless
1 teaspoon salt and pepper
2 tablespoons olive oil
1 cup bread cubes 3/4 inch square
1/4 cup olive oil
1 teaspoon dried thyme
1 teaspoon paprika
2 tablespoons grated parmesan
6 cloves garlic, minced
1 tablespoon Dijon mustard
1 tablespoon white vinegar
1 tablespoons lemon juice
2 tablespoons mayonnaise
1/2 cup olive oil
1 teaspoon salt and pepper
4 fillets minced anchovy fillets
1 large romaine lettuce washed and dried
1/2 cup freshly grated parmesan
1 tablespoons finely chopped parsley
1 whole anchovies

Preparation / Directions:

Prepare grill. Season chicken breasts with salt and pepper. Grill chicken for 3-4 minutes per side or until meat is no longer pink in the middle. In a bowl whisk together olive oil, thyme, paprika and grated Parmesan. Add bread cubes and toss to coat. On a baking sheet spread out bread cubes in a single layer and bake until golden about 8-10 minutes. For the dressing, combine garlic, mustard, vinegar and two pinches of salt in a bowl and process using a hand blender or whisk. Add mayonnaise and blend together to form a thick base. In a slow stream add olive oil. Season to taste with salt, pepper and l Place ripped up romaine lettuce leaves in a large bowl and toss with several tablespoons of the dressing. Add grated Parmesan and toss to combine. Slice grilled chicken into thin strips. Arrange lettuce on a plate and top with chicken strips.

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