This grilled chicken Caesar salad recipe gets a flavor boost thanks to grilling the chicken on an outdoor barbecue. The homemade Caesar dressing is worth the effort. All in all, this is a perfect light summer meal!
Ingredients
- 3 cloves garlic
- 2 anchovys filets
- 2 teaspoons Dijon mustard
- 0.5 cups mayonnaise
- 4 teaspoons red wine vinegar
- 4 teaspoons Worcestershire sauce
- 1 , 1-ounce
- salt and ground black pepper to taste
Instructions
-
1
Add garlic cloves, anchovy filets, mustard, mayonnaise, red wine vinegar, Worcestershire sauce and Parmesan cheese to the jar of a high-powered blender (such as Vitamix). Blend on high until smooth. Season to taste with salt and pepper.
-
2
Pour half the dressing into a lidded glass jar; refrigerate dressing until ready to use. Pour remaining dressing into a resealable plastic bag. Add chicken breasts, reseal the bag, and place in the refrigerator to marinate overnight.
-
3
Preheat a gas grill to 400 degrees F (200 degrees C) and lightly oil the grate.
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4
Grill chicken on the preheated grill with lid closed, until browned and juices run clear, 4 to 5 minutes per side. An instant-read thermometer inserted near the center should read 165 degrees F (74 degrees C).
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5
Remove chicken to rest on a plate for 10 minutes; slice into strips. Refrigerate chicken strips until chilled.
-
6
To assemble, roughly pull Romaine lettuce apart into bite-sized pieces. Pour chilled dressing over lettuce, toss. Divide salad onto 4 plates, top with croutons, shaved Parmesan and chicken strips. Enjoy!
Nutrition Facts
Per serving
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