Name: Grilled Chicken Caesar Salad
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: 3 cloves garlic; 1/2 cup extra-virgin olive oil, plus more for brushing; 2 to 4 anchovy fillets, chopped; Juice of 1 lemon; Kosher salt and freshly ground pepper; 1 pound skin-on, boneless chicken breasts; 4 (1/2-inch-thick) slices focaccia or whole-wheat Italian bread; 4 romaine lettuce hearts, halved lengthwise; 3/4 cup freshly grated parmesan cheese, plus more for garnish

Directions

Preheat a grill or grill pan to medium high. Make the dressing: Chop 2 garlic cloves and puree with 1/2 cup olive oil, the anchovies and lemon juice in a blender until smooth; season with salt and pepper. Pound the chicken with a mallet or heavy skillet until about 1/8 inch thick. Season with salt and pepper and toss with 1 tablespoon of the Caesar dressing. Grill the chicken until golden and crisp, 3 to 4 minutes per side. Brush the bread with olive oil on both sides and grill, turning, until toasted, about 2 minutes. Rub with the remaining garlic clove. Brush the romaine with 1 to 2 tablespoons of the dressing and grill until marked, 1 to 2 minutes per side. Chop the lettuce and transfer to a bowl. Cut the bread and chicken into bite-size pieces and add to the bowl. Toss with the remaining dressing, the parmesan, and pepper to taste. Garnish with more parmesan.

Photograph by Antonis Achilleos

Courtesy of Food Network Magazine

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