Chicken Caesar Salad
- Total: 2 hr 30 min
- Prep: 20 min
- Inactive: 2 hr
- Cook: 10 min
Ingredients
4 boneless, skinless chicken breast halves (about 13/4 pounds)
Lemon-Pepper Slather (recipe below)
2 anchovy fillets
1 large egg
2 medium cloves garlic, peeled
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
Juice of 1 lemon (about 3 tablespoons)
1/2 teaspoon Worcestershire sauce
1/4 cup extra-virgin olive oil, plus 2 tablespoons
3 romaine lettuce hearts, torn into pieces
4 3/4-inch-thick slices sourdough bread
2 tablespoons extra-virgin olive oil
1/4 cup freshly grated Parmesan cheese, plus 2-ounces, shaved
Lemon Pepper Slather:
1 teaspoon white peppercorns
1 1/2 teaspoons coarse sea salt
1 teaspoon sugar
1/2 cup extra-virgin olive oil
1/4 cup finely grated lemon zest (from 4 large lemons)
2 cloves garlic, crushed
Directions
- 1. Coat chicken with Lemon-Pepper Slather sealed in plastic bag. Refrigerate for 2 or up to 24 hours.
- 2. Preheat a grill to medium.
- 3. Soak anchovy fillets in cold water 5 minutes. Pat dry, chop coarsely, and place in a large salad bowl. Place egg in a small saucepan with water to cover. Bring just to a boil over medium-high heat, drain, and crack egg into bowl. Discard shell and any attached cooked white. Crush 1 garlic clove, sprinkle with 34 teaspoon salt, and mash into a coarse paste using flat side of a large knife. Add to bowl. Add lemon juice and Worcestershire and slowly whisk in oil until creamy. Season with salt and black pepper to taste and refrigerate.
- 4. Pat chicken dry; season with salt and black pepper. Grill chicken, turning once, until cooked through, about 4 minutes per side. Remove to a cutting board.
- 5. Brush bread with olive oil and grill, turning occasionally, until toasted. Halve remaining garlic clove and rub onto toast. Season with salt to taste and break into bite-size croutons.
- 6. Add lettuce to salad bowl; toss to combine. Sprinkle with cheese and croutons, toss, and divide salad among plates. Slice chicken and top each salad with a sliced chicken breast. Top with shaved Parmesan and serve immediately.
Lemon Pepper Slather:
- Pulse peppercorns in a spice grinder until coarsely ground. Add salt and sugar and pulse a few more times. Transfer to a bowl and stir in olive oil, lemon zest, and garlic. Heat in microwave, (do not let boil), about 45 seconds. Cool before using.