Grilled Chicken Caesar Salad Recipe

Name: Grilled Chicken Caesar Salad Recipe
Prep time: 1 h
Cook time: 40 min
Total time: 1 h 40 min
Cuisine: American
Ingredients: 1 head romaine lettuce; 2 boneless, skinless chicken breasts; 1 clove garlic; 1 tablespoon (15 ml) Italian Herbs; zest of 1 lemon; ½ cup (120 ml) of olive oil; 2 tablespoon (30 ml) roasted pine nuts; 3 cups (180 g) cibatta bread, cubed into ½ inch (13mm) cubes; 3 tablespoon (45 ml) olive oil; 1 garlic clove, minced; salt and cracked pepper to taste; 3 tablespoon (45 ml) prepared mayonnaise; 1 teaspoon (5 ml) lemon zest; 3 tablespoon (45 ml) lemon juice; 1 teaspoon (5 ml) anchovy paste; 3-5 dashes of Worcestershire sauce; 2 tablespoon (30 ml) olive oil; 1/2 cup (45 ml) of grated Parmesan cheese

5 steps

Prep:1hCook:40min

Delicious Grilled Chicken Caesar Salad recipe. SO much better made at home than ordered in a restaurant! This will be your new favorite!

Updated at: Tue, 06 Feb 2024 03:11:09 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories803.6 kcal (40%)

Total Fat63.3 g (90%)

Carbs28.3 g (11%)

Sugars3.2 g (4%)

Protein32.8 g (66%)

Sodium708.1 mg (35%)

Fiber5.2 g (19%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 headromaine lettuce

2boneless skinless chicken breasts

1clove garlic

15mlItalian Herbs

1zest of lemon

½ cupolive oil

30mlroasted pine nuts

180gciabatta bread

cubed into 1/2 inch cubes

45mlolive oil

45mlmayonnaise

5mllemon zest

45mllemon juice

5mlanchovy paste

3 dashesWorcestershire sauce

30mlolive oil

½ cupParmesan cheese

grated

Instructions

Step 1

Begin by mixing the marinade for the chicken. Combine the garlic, lemon, herbs, olive oil, salt and pepper in a shallow dish and whisk until combined. Coat the chicken on all sides, cover and refrigerate for at least 30 mins.

Step 2

Meanwhile prepare your croutons. Combine the cubed bread, olive oil, garlic and salt and pepper in a bowl and toss until bread is well coated. Turn out onto a rimmed cookie sheet and bake at 375 for 20-25 mins, or until the croutons turn golden brown. Allow to cool and set aside.

Step 3

To prepare the dressing, combine mayonnaise, lemon zest and juice, anchovy paste, Worcestershire sauce, olive oil and cheese. Set aside.

Step 4

Grill chicken 7-8 mins each side until nice grill marks form and chicken is cooked through. Allow to rest for 10 mins on a cutting board before slicing.

Step 5

Toss the lettuce leaves with the croutons and dressing until well coated. Portion out 2-3 leaves per plate. Then slice the chicken on the diagonal and top on the lettuce, garnish with the roasted pine nuts and additional Parmesan cheese and freshly cracked pepper to taste.

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