Grilled chicken caesar salad

4 Servings

Ingredients

Quantity Ingredient
6 cloves garlic, -- mashed and

Directions

1 lb boneless, skinless chicken : breasts

: Salt and pepper

2 TB olive oil

: Croutons:

1 c bread cubes, --

: approximately ¾-inch : square

¼ c olive oil

1 ts dried thyme

1 ts paprika

2 TB grated Parmesan

: Dressing:

: minced

1 TB Dijon mustard

1 TB white vinegar

: Lemon juice

2 TB mayonnaise

½ c olive oil

: Salt and pepper

: Minced anchovy fillets 1 lg head of romaine lettuce, -- : washed and dried

½ c freshly grated Parmesan

: Garnish:

: Finely chopped parsley : Whole anchovies

Season chicken breasts with salt and pepper. Heat cast iron grill pan over medium high heat. Add chicken and grill for 3-4 minutes per side or until meat is no longer pink in the middle.

Preheat oven to 400 degrees. In a bowl whisk together olive oil, thyme, paprika and grated Parmesan. Add bread cubes and toss to coat.

On a baking sheet spread out bread cubes in a single layer and bake until golden about 8-10 minutes.

For the dressing, combine garlic, mustard, vinegar and two pinches of salt in a bowl and process using a hand blender or whisk. Add mayonnaise and blend together to form a thick base. In a slow stream add olive oil. Season to taste with salt, pepper and lemon juice. If desired, add anchovy to dressing to create a deeper, saltier flavor.

Place ripped up romaine lettuce leaves in a large bowl and toss with several tablespoons of the dressing. Add grated Parmesan and toss to combine. Slice grilled chicken into thin strips. Arrange lettuce on a plate and top with chicken strips. Garnish with chopped parsley and anchovies, if desired.=7F

Recipe By :COOK'S CHOICE SEAN & CATHY SHOW #CH1217 From: Meg Antczak <meginny@frontiernet.

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