Grilled Chicken Ceasar Salad
Source: Midwest Living Magazine
Grilled romaine brings a Caesar salad to a whole new level. If you've never eaten grilled romaine lettuce, give it a try.
It has a nice charred, smoky flavor and retains a good amount of crunch
This is amazing and makes a pretty presentation.
You can season chicken to your liking, if desired
Ingredients
Ceasar Dressing
- 1/2 c. mayonnaise (Hellman’s)
- 2 Tbls. fresh lemon juice
- 1 t. Dijon mustard
- 3/4 t. anchovy paste
- 1/4 t. Worcestershire sauce
- 1/4 t. garlic powder
- 1/4 t. coarse black pepper
Chicken
- 2 (8 oz.) chicken breasts, boneless and skinless
- 2 cloves garlic, minced
- kosher salt and pepper, to taste
- 1 Tbls. olive oil
Salad
- 1 head romaine lettuce
- 4 slices Italian artisan bread (Breadsmith)
- olive oil
- lemon
- shaved parmesan cheese, for garnish
Instructions
Ceasar Dressing: Whisk ingredients together and refrigerate until read to use. You can make up to a day ahead.
Chicken: Season chicken breasts, coat with 1 tablespoon of olive oil and season with salt and pepper. Place in a Ziplock bag, add minced garlic, with your hands work it around the chicken. Refrigerate for several hours or all day until ready to grill.
When ready to grill chicken, place on oiled grill grate, cover and cook over medium heat until done (165 degrees), turning once. Will take 12-14 minutes. Transfer to a cutting board and tent with foil while you grill the lettuce, bread and lemon.
While chicken is tented:
• Brush olive oil over 4 slices of bread.
• Half head of romaine lettuce lengthwise. Brush with olive oil on top and bottom.
• Cut lemon into 4 wedges
Grill covered until lettuce and lemon are charred and bread is crisp, turning once (3 to 4 minutes).
Halve lettuce again and tear bread. Slice chicken.
Arrange all on a platter, top with dressing and shaved parmesan cheese.
Serves 4