Grilled Chicken Caesar Salad
the Editors of Publications International, Ltd.

Grilled Chicken Caesar Salad
Yield
Makes 4 servings
Ingredients
1 | pound boneless skinless chicken breast halves |
1/2 | cup extra-virgin olive oil |
3 | tablespoons fresh lemon juice |
2 | teaspoons anchovy paste |
2 | cloves garlic, minced |
1/2 | teaspoon salt |
1/2 | teaspoon black pepper |
6 | cups torn romaine lettuce leaves |
4 | plum tomatoes, quartered |
1/4 | cup grated Parmesan cheese |
1 | cup purchased garlic croutons |
Preparation
- Place chicken in large resealable food storage bag. Combine oil, lemon juice, anchovy paste, garlic, salt and pepper in small bowl. Reserve 1/3 cup of marinade; cover and refrigerate until serving. Pour remaining marinade over chicken in bag. Seal bag tightly, turning to coat. Marinate in refrigerator at least 1 hour or up to 4 hours, turning occasionally.
- Combine lettuce, tomatoes and cheese in large bowl. Cover; refrigerate until serving.
- Prepare grill for direct cooking. Drain chicken, pouring marinade into small saucepan. Bring marinade to a boil; boil 1 minute.
- Place chicken on grid. Grill chicken, on covered grill, over medium coals 10 to 12 minutes or until chicken is no longer pink in center, brushing with marinade after 5 minutes and turning halfway through grilling time. Discard remaining marinade. Cool chicken slightly.
- Slice warm chicken crosswise into 1/2-inch-wide strips; add chicken and croutons to lettuce mixture in bowl. Drizzle with 1/3 cup reserved marinade; toss to coat well.
Note
Chicken can also be refrigerated until cold before slicing.
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