Time 2h40m Yield 6 servings Number Of Ingredients 11 Steps:
Place 2 tablespoons of olive oil in a small saucepan. Add anchovies and cook on low, stirring, until they fall apart and meld with the oil. Place in a small bowl. Add the lemon juice, Worcestershire sauce, garlic and remaining olive oil. Place chicken in a bowl, add 1/4 cup of the olive oil dressing, turn to coat chicken breasts, cover and set aside to marinate 2 hours, longer if refrigerated. Separate egg whites and yolks. Place yolks in a small dish, add a little of the dressing, blend until smooth and mix in with the rest of the dressing. Stir in cheese. Season with salt and pepper. Dice whites and keep them separate. Light a grill. Remove any tired outer leaves from the romaine, then quarter each head vertically. Place on a large platter and drizzle cut sides with a little of the dressing. Grill romaine close to the heat source, turning clusters of leaves and any individual leaves so they wilt a little and become lightly charred. Remove. Place bread on grill and sear to toast. Remove. Place chicken on grill and cook, turning a few times and basting with the marinade until cooked through, about 15 minutes. It’s best to grill chicken away from the source of heat so it does not char. Coarsely shred romaine onto a large rimmed platter. Dice toasted bread and add it, along with the egg whites. Drizzle with about half the dressing. Slice the chicken about 1/2-inch thick, arrange it over the romaine and drizzle with the remaining dressing. Serve warm.
Time 30m Yield 6 servings. Number Of Ingredients 13 Steps:
In a large resealable plastic bag, combine the first eight ingredients; add the chicken. Seal bag and turn to coat; refrigerate for at least 4 hours., Drain and discard marinade. Grill chicken, uncovered, over medium-low heat for 6-8 minutes on each side or until a thermometer reads 170°. , Meanwhile, in a large bowl, combine the romaine, croutons and tomatoes; add dressing and toss to coat. Divide among six salad plates. Slice chicken; arrange on salads.
Time 1h10m Yield 4 servings Number Of Ingredients 15 Steps:
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.
Time 30m Yield 4 Number Of Ingredients 12 Steps:
Preheat an outdoor grill for medium heat and lightly oil the grate. Mix salad dressing and orange juice in a large serving bowl; set aside. Coat chicken strips with canola oil, followed by chives, parsley, and tarragon. Season with salt and pepper. Cook chicken strips on the preheated grill with the lid closed until no longer pink in the centers and juices run clear, 7 to 10 minutes, depending on thickness of strips. While chicken cooks, add romaine, croutons, bacon, and Gouda cheese to the bowl with dressing and toss well. Top with hot chicken and serve immediately.
Time 35m Yield 2 servings. Number Of Ingredients 9 Steps:
In a bowl, combine the butter, garlic powder and seasoned salt; add bread cubes and toss to coat. Place on a baking sheet; bake at 350° for 8-10 minutes or until golden brown., Pour Italian dressing into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for at least 3 hours. , Drain and discard marinade. Grill chicken, uncovered, over medium heat or broil 4-6 in. from the heat for 6-7 minutes on each side or until juices run clear. Cut into strips or cubes; refrigerate until chilled., Just before serving, combine the romaine, cheese, croutons and chicken in a salad bowl. Drizzle with Caesar dressing; toss gently to coat.
Time 30m Yield 6 serving(s) Number Of Ingredients 13 Steps:
In a large resealable plastic bag, combine the first eight ingredients; add the chicken. Seal bag and turn to coat; refrigerate for at least 4 hours. Drain and discard marinade. Grill chicken, uncovered, over medium-low heat for 12-15 minutes or until juices run clear, turning several times. Meanwhile, in a bowl, combine the romaine, croutons and tomatoes; add dressing and toss to coat. Divide among six salad plates. Slice chicken; arrange on salads.
Time 40m Yield 4 servings Number Of Ingredients 7 Steps:
Heat grill to medium heat. Pour 1/4 cup dressing over chicken in shallow dish; turn to evenly coat both sides of chicken. Refrigerate 10 min. Remove chicken from dressing; discard dressing. Grill chicken 6 to 8 min. on each side or until done (165°F). Slice chicken. Cover 4 salad plates with greens; top with chicken, onions, bacon bits and cheese. Mix barbecue sauce with remaining dressing; drizzle over salads just before serving.
Time 15m Yield 10 Number Of Ingredients 9 Steps:
Remove core from each mini artisan lettuce. Place each lettuce head on a large cutting board and cut each lettuce head into bite-sized pieces, using a sharp knife. Place lettuce in a very large bowl. Add chicken, tomatoes, and peppers to salad greens and sprinkle with chopped bacon. Pour in ranch dressing and toss to combine. Sprinkle cubed avocado and tortilla strips over the the salad and season with pollo asado seasoning, if desired.
More about “grilled chicken caesar salad recipes”
Yield Makes 4 servings Number Of Ingredients 13 Steps:
Heat lightly oiled grill pan over moderately high heat until hot but not smoking. Meanwhile, pat chicken dry and coat with 1 tablespoon oil, then sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill chicken, turning over once, until just cooked through, 14 to 16 minutes total. While chicken grills, blend garlic, lemon juice, mustard, anchovy paste, and remaining 1/2 teaspoon salt and 1/2 teaspoon pepper in a blender until combined. With motor running, add remaining 7 tablespoons oil in a slow stream, blending until emulsified. Transfer chicken to a cutting board and cut into 1/2-inch-thick slices. Toss chicken with 2 tablespoons dressing in a large bowl. Add romaine, cheese, remaining dressing, and croutons and toss.
