Grilled Chicken Caesar Salad
- FOR THE CROUTONS:
- 4 cups Day Old Bread Cut In Bite Size Cubes
- 1/4 cups Olive Oil
- 1/4 teaspoons Garlic Powder
- 1/4 teaspoons Salt
- 1/4 teaspoons Fresh Ground Black Pepper
- FOR THE DRESSING:
- 4 cloves Garlic
- 4 Anchovies
- 2 Tablespoons Fresh Lemon Juice
- 1-1/2 teaspoon Worcestershire Sauce
- 1 teaspoon Dijon Mustard
- 3/4 cups Mayonnaise
- 1/2 cups Fresh Grated Parmesan Cheese
- Salt And Pepper, to taste
- FOR THE CHICKEN:
- 2 Large Chicken Breasts (about 1.25 Lbs)
- 3 Tablespoons Red Wine Vinegar
- 3 Tablespoons Dijon Mustard
- 3 Tablespoons Olive Oil
- 2 Tablespoons Caesar Dressing
- FOR THE SALAD:
- 1 head Large Romaine Lettuce, Chopped
- 1/3 cups Shaved Parmesan Cheese
- For the croutons:
- In small bowl, whisk olive oil, garlic powder, salt and pepper. Place bread cubes on parchment-covered baking sheet. Brush bread cubes with olive oil mixture. Bake at 375u0b0F for 15-20 minutes or until golden brown and crunchy. Flip the croutons halfway through the baking process.
- For the dressing:
- Add garlic, anchovies, lemon juice, Worcestershire sauce, Dijon mustard and mayonnaise to a food processor. Pulse several times to chop the garlic and blend the anchovies. Add Parmesan cheese and pulse 2 times. Add salt and pepper to taste.
- For the chicken:
- Using a large resealable bag, combine chicken breasts, red wine vinegar, Dijon mustard, olive oil and 2 tablespoons of the Caesar dressing. Set flat in the fridge for 30-35 minutes, flipping halfway through.
- Preheat grill to 425 to 450u0b0F. Remove chicken breasts from marinade and place on the grill. Grill for 10-12 minutes, flipping halfway through. Chicken is done when the internal temperature reaches 165u0b0F. Remove from grill, cover with aluminum foil and let rest for 10-15 minutes.
- Cut chicken into bite size pieces. Toss romaine lettuce, dressing, croutons and chicken. For added flavor, top with fresh shaved Parmesan cheese.
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Taken from tastykitchen.com/recipes/salads/grilled-chicken-caesar-salad-4/ (may not work)