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Warm Grilled Chicken Caesar Salad

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Submitted by: Thurn

 

Grilled chicken breast cut in strips is served with grilled romaine lettuce, drizzled with a homemade Caesar dressing.
 

Ingredients

  • 1 Head Romaine Lettuce
  • Olive Oil
  • 2 (4-5 oz) Chicken Breast halves
  • Salt and Pepper to Taste
  • Caesar Dressing:
  • 3 Egg Yolks
  • 3 Tbsp Lemon Juice
  • 3 Tbsp Red Wine Vinegar
  • 1 tsp Worcestershire Sauce
  • 1/2 Cup Olive Oil
  • 1 Clove Garlic, Minced
  • 2 Tbsp Grated Parmesan
  • 1 Tbsp Black Pepper (or to taste)
  • 1 Anchovy, chopped (optional)
  • 4 pieces French or ciabatta bread, buttered and sprinkled with salt & pepper

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Method

1.Heat stove top grill on medium heat. 2.Rinse and shake excess water off romaine. 3.Cut the whole head of romaine lengthwise into quarters, making sure to leave base of stalk in place. 4.Brush olive oil over outside of romaine. Sprinkle salt and pepper inside and out of romaine. Set aside. 5.Brush chicken breasts with olive oil and season lightly with salt & pepper. Grill until internal temperature is 170 degrees. Set aside. 6.In a stainless steel or plastic bowl mix egg yolks, lemon juice, vinegar & Worcestershire until well blended. Gradually add oil in a slow stream while beating until well incorporated and a loose mayonnaise forms. Whisk in garlic, parmesan, pepper and anchovy. If too thick, add a little water to loosen. Set aside. 7.Turn grill to high. Grill romaine on each side to warm up. To serve, place two of the romaine wedges overlapping on each of two plates. Cut chicken breast into strips and lay next to romaine; drizzle with the Caesar dressing. Grill bread until lightly brown on each side and place around salad.

 

Notes: If no grill is available use a stovetop griddle or a grill plate to heat romaine. This recipe is great as a light main dish or salad.

 

Number of Servings: 2

 

Submitted by: Thurn ()

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