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  • Grilled Chicken Caesar Salad

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    Grilled Chicken Caesar Salad
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 lb Boneless, skinless chicken breasts Salt and pepper
    • 2 Tbsp. Extra virgin olive oil
    • 1 c. Bread cubes,, approximately 3/4-inch square
    • 1/4 c. Extra virgin olive oil
    • 1 tsp Dry thyme
    • 1 tsp Paprika
    • 2 Tbsp. Grated Parmesan
    • 6 x Cloves garlic,, mashed and chopped
    • 1 Tbsp. Dijon mustard
    • 1 Tbsp. White vinegar Lemon juice
    • 2 Tbsp. Mayonnaise
    • 1/2 c. Extra virgin olive oil Salt and pepper Chopped anchovy fillets
    • 1 lrg Head of romaine lettuce,, washed and dry
    • 1/2 c. Freshly grated Parmesan Finely minced parsley Whole anchovies

    Directions

    1. Season chicken breasts with salt and pepper. Heat cast iron grill pan over medium high heat. Add in chicken and grill for 3-4 min per side or possibly till meat is no longer pink in the middle.
    2. Preheat oven to 400 degrees. In a bowl whisk together extra virgin olive oil, thyme, paprika and grated Parmesan. Add in bread cubes and toss to coat. On a baking sheet spread out bread cubes in a single layer and bake till golden brown about 8-10 min.
    3. For the dressing, combine garlic, mustard, vinegar and two pinches of salt in a bowl and process using a hand blender or possibly whisk. Add in mayonnaise and blend together to create a thick base. In a slow stream add in extra virgin olive oil. Season to taste with salt, pepper and lemon juice. If you like, add in anchovy to dressing to create a deeper, saltier flavor.
    4. Place ripped up romaine lettuce leaves in a large bowl and toss with several Tbsp. of the dressing. Add in grated Parmesan and toss to combine. Slice grilled chicken into thin strips. Arrange lettuce on a plate and top with chicken strips. Garnish with minced parsley and anchovies, if you like.

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