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    Grilled Chicken Caesar Salad

    30 mins to make • Serves 4


    1 lb Chicken breasts, skin-on boneless


    2 Anchovy, fillets


    3 cloves Garlic
    1 Lemon, Juice of
    4 Romaine lettuce hearts

    Baking & Spices

    1 Kosher salt and freshly ground pepper

    Oils & Vinegars

    1/2 cup Olive oil, extra-virgin

    Bread & Baked Goods

    1 thick 4 (1/2-inch-thick) slices Focaccia or whole-wheat italian bread


    3/4 cup Parmesan cheese
    • Jonathan Turner

      Grilled Chicken Ceasar Salad

    • Wendy Federowicz

      Grilled Chicken Caesar Salad Recipe : Food Network Kitchens : Recipes : Food Network

    • Tia Troutlady

      Grilled Caesar Salad

    • Christina Toppi

      Grilled Chicken Cesar Salad 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.

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