Grilled Chicken Caesar Salad

Total Time:
55 min
15 min
40 min

4 servings

  • Dressing:
  • 2 large egg yolks
  • 2 tablespoons Dijon mustard
  • Juice from 1 lemon
  • 2 to 3 teaspoons Worcestershire sauce
  • 4 cloves garlic, crushed
  • 1 teaspoon anchovy paste
  • Salt and ground black pepper
  • 2 tablespoons olive oil
  • Salad:
  • 4 boneless, skinless chicken thighs
  • Salt and ground black pepper
  • 1 tablespoon smoked paprika
  • 1/2 cup grated Parmesan
  • 1/2 cup grated Romano cheese
  • 4 romaine lettuce hearts, sliced in half lengthwise
  • 1 tablespoon olive oil
  • For the dressing: Combine the egg yolks, mustard, lemon juice, Worcestershire sauce, garlic, anchovy paste and some salt and pepper in a food processor. With the processor running, slowly add the oil until the dressing is thick and creamy.

  • For the salad: Preheat the oven to 375 degrees F. Heat a grill pan over medium-high heat.

  • Sprinkle the chicken with salt and pepper and dust with the paprika. Brown the chicken on the grill pan on both sides, then transfer the chicken to a baking sheet. Roast in the oven until cooked through, 15 to 18 minutes. Slice the chicken into strips.

  • Heat a nonstick skillet over medium-low heat. Combine the Parmesan and Romano cheese in a bowl. Using a tablespoon, make a few piles of cheese in the skillet. Let the cheese melt, and then flip the crisps. Cook until lightly browned on both sides. Place the cheese crisps on a paper towel.

  • Wipe out the grill pan and heat it over medium-high heat. Brush the romaine hearts on both sides with the olive oil. Grill the romaine hearts in batches, turning once, until just charred.

  • To serve: Place 2 romaine hearts on each plate side by side, top with a few chicken strips, drizzle with the dressing and garnish with the cheese crisps.

Contestant/Competition Recipe: This recipe was created by a contestant during a cooking competition. The Food Network Kitchen have not tested it for home use and therefore cannot make any representation as to the results.

Contains Raw Eggs: The Food Network Kitchen suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.

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