Time 20m Yield 4 servings Number Of Ingredients 14 Steps:
In a small bowl, whisk together the egg product, garlic, anchovy paste, mustard, Worcestershire sauce and lemon juice. Slowly add the olive oil in a steady stream, whisking the whole time. Stir in the Parmesan and season with salt and pepper. In a large bowl, toss the dressing with the lettuce and spinach until well coated. Add the croutons and toss to combine. Divide the salad onto 4 plates and top each plate with grilled chicken slices.
Time 50m Yield 4 servings Number Of Ingredients 5 Steps:
Pour 2 Tbsp. dressing over chicken in shallow dish; turn to coat chicken with dressing. Refrigerate 30 min. to marinade. Meanwhile, heat grill to medium heat. Thread chicken onto 4 skewers. Grill 6-8 min. or until done, turning occasionally. Set aside to cool. Lay out each flatbread. Add chopped lettuce, cooled chicken, sprinkle of Parmesan and drizzle of remaining salad dressing. Roll and slice in half.
Time 15m Yield 6 wraps. Number Of Ingredients 8 Steps:
In a large bowl, combine the dressing, cheese, garlic powder and pepper. Add the chicken, romaine and croutons. Spoon 2/3 cup chicken mixture down the center of each tortilla; roll up.
Time 30m Number Of Ingredients 10 Steps:
Preheat grill to medium-high. Combine lemon juice, oil, mayonnaise, garlic and pepper in a large bowl. Oil the grill rack (see Tip). Sprinkle chicken with salt. Cut romaine in half lengthwise, leaving root ends intact. Grill the chicken until an instant-read thermometer inserted into the thickest part registers 165 degrees F, 4 to 6 minutes per side. Two minutes before the chicken is done, place the romaine on the rack and grill, turning once or twice, until lightly charred and beginning to wilt, 2 to 3 minutes total. Cut the chicken into bite-size pieces. Cut the root ends off the romaine, then chop the leaves. Add the chicken, lettuce and Parmesan to the bowl with the dressing; toss until well combined. Fill each wrap with about 1 1/2 cups of the salad and roll closed.
Time 50m Yield 4 wraps, 4 serving(s) Number Of Ingredients 25 Steps:
For the chicken: Place the chicken in a shallow dish just large enough to hold them. Whisk the oil, lemon zest, lemon juice and garlic in a small bowl until combined. Pour the oil mixture over the chicken and toss to coat. Cover the dish with plastic wrap and refrigerate, at least 4 hours and up to overnight. Preheat a grill pan or an outdoor grill to medium-high heat. Remove the chicken from the oil mixture and pat dry. Sprinkle with salt and pepper and grill the chicken until golden brown and cooked through, about 12 minutes per side. Transfer the chicken to a plate to cool slightly. Thinly slice the chicken against the grain and set aside. For the dressing: Mix the sour cream, Parmesan, lemon juice, mustard, Worcestershire, anchovy, garlic and season with salt and pepper in a medium bowl. For the sandwich build: Place the sliced chicken, 1/2 cup sour cream Caesar dressing, tomatoes, romaine and Parmesan Croutons in a large bowl. Toss to coat evenly. Fill each tortilla with the chicken mixture. To make croutons:. Preheat the oven to 375 degrees F. Add the bread and Parmesan to a large bowl and sprinkle with salt and pepper. Drizzle with the oil and mix well. Spread the mixture onto a baking sheet and bake until light golden brown, about 15 minutes.
Time 35m Yield 4 Number Of Ingredients 18 Steps:
Lightly flatten the chicken breasts, one at a time, with a meat mallet of the back of a meat cleaver, taking care not to rip the meat to make it an even thickness. Season the olive oil with a pinch of salt and pepper then brush over each flattened breast. Heat a griddle pan to hot, but not smoking, and cook the chicken for 6 minutes on each side pressing slightly with the back of a spatula to creating charred grill lines on the meat. Once cooked, take from the pan and place on a plate, cover with a tea cloth and leave the meat to rest. Unless using store-bought dressing, make the dressing by blending the garlic and anchovies using a hand blender, or food processor , until combined. Tip the mixture into a small bowl, add the egg yolk, Dijon mustard, and lemon juice and using a hand whisk add a few drops of olive oil and whisk until combined. Continue this way, adding a few drops and whisking, until all the oil is used up and the dressing is thick and creamy. Taste and add seasoning. Rip the chicken into shreds and add the shredded Romaine and Parmesan and enough sauce to combine. Mix lightly, but be gentle here as you do not want to make the salad mushy. Divide into eight portions. Place a pile of chicken salad in the middle of a wrap. Fold over the bottom and roll up tightly. Continue with the remaining wraps and serve immediately. The wraps can be served either warm or cold, which makes them super for a lunch box or as part of a party buffet. Any leftover salad can be served on the side. In a hurry? Swap out the Caesar dressing ingredients for 4 tablespoons of your favorite store-bought Caesar dressing and follow the remainder of the instructions!
Time 15m Yield 1 Number Of Ingredients 7 Steps:
Place bacon slice in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slice on paper towels, cool slightly, and crumble. Combine bacon, lettuce, shredded chicken, croutons, dressing, and Parmesan cheese for the filling a a bowl. Toss gently to combine and everything is evenly coated with dressing. Adjust dressing amount to your personal preference - for me 1 to 1 1/2 tablespoons is about right. Warm tortilla in the microwave for about 15 seconds to make it more pliable. Lay filling ingredients down the center, and roll your wrap up! Enjoy!
Time 25m Yield 4 servings. Number Of Ingredients 5 Steps:
In a shallow dish, combine dressing, oil, mustard and garlic. Add chicken; turn to coat. Cover and refrigerate for 8 hours or overnight., Drain and discard marinade. Grill chicken, covered, over medium heat or broil 4 in. from the heat until a thermometer reads 165°, 7-8 minutes on each side.
