Grilled Chicken Caesar
With this recipe, you'll be treating yourself to a classic Caesar salad that's super flavorful and easy to make. The creamy and tangy dressing pairs perfectly with the grilled chicken and crisp romaine lettuce, creating a delightful combination that will leave you satisfied and wanting more. Just a few simple steps, and you'll have a restaurant-quality salad right at your own table.
— Constant Cookbook
Ingredients
- 1 Tbs. mayonnaise
- 2 garlic cloves, minced
- 1 to 3 anchovy fillets, finely chopped (optional)
- 2 tsp. Dijon mustard
- Juice of 1 lemon
- 1 tsp. Worcestershire sauce
- 1 tsp. red wine vinegar
- 5 Tbs. olive oil
- 1/2 tsp. salt, plus more, to taste
- Freshly ground pepper, to taste
- 1 1/4 lb. boneless, skinless chicken breasts, pounded lightly to an even thickness
- 3 heads romaine lettuce, pale inner leaves only
- 3 oz. Parmigiano-Reggiano cheese, shaved
Instructions
- <b>Make the dressing</b>
- In a blender, combine the mayonnaise, garlic, anchovies, mustard, lemon juice, Worcestershire sauce, vinegar, 4 Tbs. of the olive oil, the 1/2 tsp. salt and a generous pinch of pepper. Process until smooth.
- <b>Grill the chicken</b>
- Prepare a hot fire in a grill. Alternatively, preheat a stovetop grill pan over high heat.
- Brush both sides of the chicken breasts with the remaining 1 Tbs. olive oil and season generously with salt and pepper. Place the chicken on the grill rack or in the grill pan and cook, turning once, until opaque throughout, 4 to 5 minutes per side. Transfer to a cutting board and let stand for 5 to 7 minutes. Cut on the diagonal into slices.
- <b>Assemble the salad</b>
- Meanwhile, in a large bowl, combine the lettuce and dressing and toss to coat evenly. Arrange the lettuce on individual plates, top with the chicken slices and cheese and serve immediately. Serves 4.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Salad,</i> by Brigit L. Binns (Oxmoor House, 2007).
Yield
Serves 4.
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