• Grilled Chicken Caesar Salad

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Grilled Chicken Caesar Salad


Gourmet, May 2006


Active time: 10 min Start to finish: 25 min


Makes 4 servings.

1 1/2 lb skinless boneless chicken breast halves
1/2 cup olive oil
1 tsp salt
3/4 tsp black pepper
2 garlic cloves, smashed
3 tbsps fresh lemon juice
2 tsps Dijon mustard
1 tsp anchovy paste
2 (10-oz) packages hearts of romaine

Cooking Instructions
Step 1 Heat lightly oiled grill pan over moderately high heat until hot but not smoking. Meanwhile, pat chicken dry and coat with 1 tablespoon oil, then sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill chicken, turning over once, until just cooked through, 14 to 16 minutes total.
Step 2 While chicken grills, blend garlic, lemon juice, mustard, anchovy paste, and remaining 1/2 teaspoon salt and 1/2 teaspoon pepper in a blender until combined. With motor running, add remaining 7 tablespoons oil in a slow stream, blending until emulsified.
Step 3 Transfer chicken to a cutting board and cut into 1/2-inch-thick slices. Toss chicken with 2 tablespoons dressing in a large bowl. Add romaine, cheese, remaining dressing, and croutons and toss.