Classic Caesar salad gets a flavor facelift way to the grill! Romaine hearts, rosemary marinated chicken, or even the bread for the croutons are all grilled to perfection in this wholesome Grilled Chicken Caesar Salad!
INGREDIENTS
CHICKEN MARINADE
1/2 of a lemon, juiced
1 tablespoon olive oil
2 tablespoons dijon mustard
1 clove of garlic, minced
1 tablespoon fresh rosemary, minced
3/4 teaspoon kosher salt
Fresh ground black pepper to taste
1 pound boneless skinless chicken breasts
SALAD
2 romaine hearts, halved lengthwise
4 slices whole-wheat bread, a crusty artisan type is best
2 tablespoons grated parmesan cheese
Kosher salt and fresh ground black pepper
CAESAR DRESSING
1/2 cup plain non-fat Greek yogurt
1/2 of a lemon, juiced
2 teaspoons olive oil
2 teaspoons red wine vinegar
2 teaspoons Worcestershire
2 teaspoons dijon mustard
1 teaspoon anchovy paste
1/4 teaspoon granulated garlic
1/4 cup shredded parmesan cheese
Kosher salt and fresh ground black pepper to taste
INSTRUCTIONS
Chicken Marinade
In a small bowl whisk together the ingredients for the marinade.
Season the chicken with salt and pepper then place it in a freezer bag.
Pour the marinade over the chicken, seal the bag, then massage it into the chicken with your hands. Refrigerate for at least an hour.
Caesar Dressing
add all of the ingredients to a bowl and whisk together until combined. Cover and refrigerate until ready to serve.
Salad
Preheat grill to medium-high heat and brush the grill grates with oil.
Place the marinated chicken onto the grill and cook for 4-6 minutes depending on the thickness, then flip over and cook another 4-6 minutes or until cooked through (165 degrees F.).
Remove the chicken from the grill and let it rest while you grill the romaine hearts and bread.
Drizzle olive oil on the romaine hearts and slices of bread and season them with kosher salt and freshly ground black pepper.
Place the romaine hearts cut side down on the grill and cook them for approximately 2-3 minutes or until they have nice grill marks.
Grill the bread at the same time as the lettuce for approximately 1 minute per side. Once grilled, cut the bread into bite-sized cubes.
Place the grilled romaine hearts cut side up on a serving platter and top them with slices of the grilled chicken, cubes of the grilled bread, Caesar dressing, shredded parmesan cheese, and season with kosher salt and freshly ground black pepper. Serve immediately.
NOTES
This salad is best served right after it's made. The grilled lettuce tends to get soggy the longer it sits.
INGREDIENTS
CHICKEN MARINADE
1/2 of a lemon, juiced
1 tablespoon olive oil
2 tablespoons dijon mustard
1 clove of garlic, minced
1 tablespoon fresh rosemary, minced
3/4 teaspoon kosher salt
Fresh ground black pepper to taste
1 pound boneless skinless chicken breasts
SALAD
2 romaine hearts, halved lengthwise
4 slices whole-wheat bread, a crusty artisan type is best
2 tablespoons grated parmesan cheese
Kosher salt and fresh ground black pepper
CAESAR DRESSING
1/2 cup plain non-fat Greek yogurt
1/2 of a lemon, juiced
2 teaspoons olive oil
2 teaspoons red wine vinegar
2 teaspoons Worcestershire
2 teaspoons dijon mustard
1 teaspoon anchovy paste
1/4 teaspoon granulated garlic
1/4 cup shredded parmesan cheese
Kosher salt and fresh ground black pepper to taste
INSTRUCTIONS
Chicken Marinade
In a small bowl whisk together the ingredients for the marinade.
Season the chicken with salt and pepper then place it in a freezer bag.
Pour the marinade over the chicken, seal the bag, then massage it into the chicken with your hands. Refrigerate for at least an hour.
Caesar Dressing
add all of the ingredients to a bowl and whisk together until combined. Cover and refrigerate until ready to serve.
Salad
Preheat grill to medium-high heat and brush the grill grates with oil.
Place the marinated chicken onto the grill and cook for 4-6 minutes depending on the thickness, then flip over and cook another 4-6 minutes or until cooked through (165 degrees F.).
Remove the chicken from the grill and let it rest while you grill the romaine hearts and bread.
Drizzle olive oil on the romaine hearts and slices of bread and season them with kosher salt and freshly ground black pepper.
Place the romaine hearts cut side down on the grill and cook them for approximately 2-3 minutes or until they have nice grill marks.
Grill the bread at the same time as the lettuce for approximately 1 minute per side. Once grilled, cut the bread into bite-sized cubes.
Place the grilled romaine hearts cut side up on a serving platter and top them with slices of the grilled chicken, cubes of the grilled bread, Caesar dressing, shredded parmesan cheese, and season with kosher salt and freshly ground black pepper. Serve immediately.
NOTES
This salad is best served right after it's made. The grilled lettuce tends to get soggy the longer it sits.
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