Grilled Chicken Caesar Salad
Adding grilled chicken to one of the most requested side salads in restaurants, Italian or otherwise, is an unbeatable winning combination.
2 slices French or Italian bread, cut into 1/2-inch cubes
1/3 cup plus 1 tablespoon olive oil - divided use
1 pound skinless, boneless chicken breast halves
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
4 anchovy fillets, chopped
2 teaspoon finely minced garlic
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1/4 teaspoon hot pepper sauce
1 large head romaine lettuce, washed, dried and torn into bite-size pieces
3 tablespoons freshly grated Parmesan cheese
- Saute bread cubes in 1 tablespoon olive oil in large skillet over medium-high heat, stirring constantly, until lightly browned. Drain croutons on paper towels; set aside.
- Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon ground black pepper .
- Grill chicken, covered, over medium coals (300°F to 350°F / 150°F to 175°C) 5 minutes on each side or until done when juices run clear. Let cool 5 minutes; slice crosswise into 1/4-inch-thick slices. Set chicken aside.
- Combine remaining 1/4 teaspoon salt, anchovy fillets, and garlic in a large bowl; mash to form a paste. Add remaining 1/4 teaspoon ground black pepper , lemon juice, mustard, and hot sauce; whisk until blended. Gradually whisk in remaining 1/3 cup olive oil until blended. Add reserved chicken, stirring to coat. Add the lettuce, cheese and reserved croutons; toss gently to coat. Serve immediately.
Makes 4 servings.