Grilled Chicken Caesar Salad
For the dressing
2 tablespoons fresh lemon juice
3-4 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
2 garlic cloves, minced
3-4 drops Tabasco sauce
2 tablespoons anchovy paste
1 cup mayonnaise
1/3 cup olive oil
2 tablespoons white wine or white balsamic vinegar
1/4 cup grated Parmesan cheese
salt and freshly ground black pepper to taste
For the salad
3 chicken breasts
1/4 cup Greek salad dressing
1/4 cup Italian salad dressing
3 heads romaine lettuce, chopped
1 pint cherry tomatoes (optional)
Grated Parmesan cheese to taste
For the croutons
Day old focaccia bread
Olive oil
Salt and freshly ground black pepper to taste
1/4 teaspoon red pepper flakes
For the dressing
In a mason jar, combine all the ingredients. Replace the lid tightly on the jar and shake vigorously to combine. Refrigerate until ready to serve.
For the croutons
About 30 minutes prior to serving the salad, preheat oven to 400 degrees F.
Cut bread into cubes and place in a large bowl. Drizzle with olive oil, salt, pepper and red pepper flakes. Mix well.
Spread bread mixture onto a baking sheet and bake for about 15 minutes or until crisp and toasted.
For the salad
Combine chicken with Greek and Italian salad dressings in a large freezer bag or bowl covered with plastic wrap. Marinate in fridge 12-24 hours prior to serving.
To prepare, grill chicken and slice.
Meanwhile, in a large bowl, combine romaine lettuce, optional tomatoes, Parmesan cheese and croutons. Drizzle 1/4-1/2 cup salad dressing over greens and toss to combine.
Divide salad among six bowls, top each bowl with half a breast of chicken and serve.
2 tablespoons fresh lemon juice
3-4 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
2 garlic cloves, minced
3-4 drops Tabasco sauce
2 tablespoons anchovy paste
1 cup mayonnaise
1/3 cup olive oil
2 tablespoons white wine or white balsamic vinegar
1/4 cup grated Parmesan cheese
salt and freshly ground black pepper to taste
For the salad
3 chicken breasts
1/4 cup Greek salad dressing
1/4 cup Italian salad dressing
3 heads romaine lettuce, chopped
1 pint cherry tomatoes (optional)
Grated Parmesan cheese to taste
For the croutons
Day old focaccia bread
Olive oil
Salt and freshly ground black pepper to taste
1/4 teaspoon red pepper flakes
For the dressing
In a mason jar, combine all the ingredients. Replace the lid tightly on the jar and shake vigorously to combine. Refrigerate until ready to serve.
For the croutons
About 30 minutes prior to serving the salad, preheat oven to 400 degrees F.
Cut bread into cubes and place in a large bowl. Drizzle with olive oil, salt, pepper and red pepper flakes. Mix well.
Spread bread mixture onto a baking sheet and bake for about 15 minutes or until crisp and toasted.
For the salad
Combine chicken with Greek and Italian salad dressings in a large freezer bag or bowl covered with plastic wrap. Marinate in fridge 12-24 hours prior to serving.
To prepare, grill chicken and slice.
Meanwhile, in a large bowl, combine romaine lettuce, optional tomatoes, Parmesan cheese and croutons. Drizzle 1/4-1/2 cup salad dressing over greens and toss to combine.
Divide salad among six bowls, top each bowl with half a breast of chicken and serve.
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