Grilled Chicken Caesar Salad
Serves 4 people.
Ingredients
3 cloves garlic
1/4 cup extra-virgin olive oil, plus more for brushing
2 to 4 anchovy fillets, chopped
Juice of 1 lemon
Kosher salt and freshly ground pepper
1 pound skin-on boneless chicken breasts
4 slices foccacia or whole wheat Italian bread, about 1/2 inch thick
4 romaine lettuce hearts, halved lengthwise
3/4 cup freshly grated Parmesan cheese, plus more for sprinkling
Directions
Preheat a grill or a grill pan to medium-high. Prepare the Caesar dressing: Chop 2 garlic cloves and puree with 1/2 cup olive oil, the anchovies and lemon juice in a blender until smooth, season with salt and pepper.
Pound the chicken with a mallet or heavy skillet until about 1/8-inch thick. Season with salt and pepper and toss with 1 tablespoon of the dressing. Grill the chicken until golden and crisp, 3 to 4 minutes per side.
Brush the bread with olive oil on both sides and grill, turning, until toasted, about 2 minutes. Rub with the remaining garlic clove. Brush the romaine with 1 to 2 tablespoons of the dressing and grill until marked, 1 to 2 minutes per side. Chop the lettuce and transfer to a bowl.
Cut the bread to small cubes (Croutons) and slice the chicken into bite-sized pieces and add to the bowl. Toss with the remaining dressing, the Parmesan, and pepper to taste. Sprinkle with more Parmesan.
Buon appetito!
Serves 4 people.
Ingredients
3 cloves garlic
1/4 cup extra-virgin olive oil, plus more for brushing
2 to 4 anchovy fillets, chopped
Juice of 1 lemon
Kosher salt and freshly ground pepper
1 pound skin-on boneless chicken breasts
4 slices foccacia or whole wheat Italian bread, about 1/2 inch thick
4 romaine lettuce hearts, halved lengthwise
3/4 cup freshly grated Parmesan cheese, plus more for sprinkling
Directions
Preheat a grill or a grill pan to medium-high. Prepare the Caesar dressing: Chop 2 garlic cloves and puree with 1/2 cup olive oil, the anchovies and lemon juice in a blender until smooth, season with salt and pepper.
Pound the chicken with a mallet or heavy skillet until about 1/8-inch thick. Season with salt and pepper and toss with 1 tablespoon of the dressing. Grill the chicken until golden and crisp, 3 to 4 minutes per side.
Brush the bread with olive oil on both sides and grill, turning, until toasted, about 2 minutes. Rub with the remaining garlic clove. Brush the romaine with 1 to 2 tablespoons of the dressing and grill until marked, 1 to 2 minutes per side. Chop the lettuce and transfer to a bowl.
Cut the bread to small cubes (Croutons) and slice the chicken into bite-sized pieces and add to the bowl. Toss with the remaining dressing, the Parmesan, and pepper to taste. Sprinkle with more Parmesan.
Buon appetito!