Chicken Caesar Salad

Total Time:
2 hr 30 min
20 min
2 hr
10 min
  • 4 boneless, skinless chicken breast halves (about 134 pounds)
  • Lemon-Pepper Slather (recipe below)
  • 2 anchovy fillets
  • 1 large egg
  • 2 medium cloves garlic, peeled
  • 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
  • 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.

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  • 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.

  • Calories: 670

  • Total Fat: 36 grams

  • Saturated Fat: 7 grams

  • Total Carbohydrate: 46 grams

  • Protein: 46 grams

  • Sodium: 1110 milligrams

  • Cholesterol: 125 milligrams

  • Fiber: 3 grams

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    Grilled Chicken Caesar Salad

    Recipe courtesy of Food Network Kitchen