Recipe courtesy of Finn Skerlj
Grilled Chicken Caesar Salad
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 561
- Total Fat
- 31
- Saturated Fat
- 10
- Carbohydrates
- 16
- Dietary Fiber
- 7
- Sugar
- 4
- Protein
- 56
- Cholesterol
- 304
- Sodium
- 1236
- Total: 1 hr 10 min
- Active: 1 hr
Ingredients
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
Directions
- 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.