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Grilled Chicken Caesar Salad

30 mins to make • Serves 4

Meat

1 lb Chicken breasts, skin-on boneless

Seafood

2 Anchovy, fillets

Produce

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

Dairy

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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