Grilled Chicked Caesar Salad
NOTE: This recipe has not been checked or tested by The Canadian Living Test Kitchen.
11 people added this to their Recipe Box
This recipe makes 6 servings
- Preparation time: 15 minutes
- Cook time : 20 minutes
- Total time : PT35M
Ingredients
- 8 oz skinless boneless chicken breasts , about 2 breasts8 oz skinless boneless chicken breasts, about 2 breasts
- 2 cups Italian bread , cubed into 1 inch pieces2 cups Italian bread, cubed into 1 inch pieces
- 1 egg 1 egg
- 5 tbsp grated Parmesan cheese 5 tbsp grated Parmesan cheese
- 3 anchovy fillets , minced3 anchovy fillets, minced
- 1 tbsp freshly squeezed lemon juice 1 tbsp freshly squeezed lemon juice
- 1 tsp Dijon mustard 1 tsp Dijon mustard
- 1-1/2 tsp fresh garlic , minced1-1/2 tsp fresh garlic, minced
- 1 pinch freshly ground black pepper 1 pinch freshly ground black pepper
- 2 tbsp olive oil 2 tbsp olive oil
- 6 cups romaine lettuce , torn6 cups romaine lettuce, torn
Preparation
Preheat the over to 425 F.
Spray a grill or non stick grill pan with cooking oil and heat to medium high.
Cook the chicken for 6 minutes per side or until cooked through and no longer pink in the center. Let cool and dice the chicken breasts.
Place the bread cubes on a baking sheet. Spray with cooking oil. Bake for 8 to 10 minutes or until golden.
Combine the egg, 3 tbsp of the parmesan cheese, anchovies, lemon juice, mustard, garlic, and pepper in a small food processor and process until smooth (or use a whisk). Slowly add the olive oil, mixing until thickened.
Toss the chicken, croutons and romaine in a large serving bowl. Pour the dressing over the top and toss to coat. Sprinkle with the remaining 2 tbsp of Parmesan cheese.
Spray a grill or non stick grill pan with cooking oil and heat to medium high.
Cook the chicken for 6 minutes per side or until cooked through and no longer pink in the center. Let cool and dice the chicken breasts.
Place the bread cubes on a baking sheet. Spray with cooking oil. Bake for 8 to 10 minutes or until golden.
Combine the egg, 3 tbsp of the parmesan cheese, anchovies, lemon juice, mustard, garlic, and pepper in a small food processor and process until smooth (or use a whisk). Slowly add the olive oil, mixing until thickened.
Toss the chicken, croutons and romaine in a large serving bowl. Pour the dressing over the top and toss to coat. Sprinkle with the remaining 2 tbsp of Parmesan cheese.
Source : Jodi Borneman
