Grilled Chicken Caesar Salad
Ingredients
- 3 cloves garlic
- 2 anchovy filets
- 2 teaspoons Dijon mustard
- 1/2 cup mayonnaise
- 4 teaspoons red wine vinegar
- 4 teaspoons Worcestershire sauce
- 1 (1-ounce) chunk Parmesan cheese
- salt and ground black pepper to taste
- 8 ounces skinless, boneless chicken breasts
- 1 pound Romaine lettuce
- 1/4 cup shaved Parmesan cheese
- 1/4 cup croutons
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Instructions
- Add garlic cloves, anchovy filets, mustard, mayonnaise, red wine vinegar, Worcestershire sauce and Parmesan cheese to the jar of a high-powered blender (such as Vitamix). Blend on high until smooth. Season to taste with salt and pepper.
- Pour half the dressing into a lidded glass jar; refrigerate dressing until ready to use. Pour remaining dressing into a resealable plastic bag. Add chicken breasts, reseal the bag, and place in the refrigerator to marinate overnight.
- Preheat a gas grill to 400 degrees F (200 degrees C) and lightly oil the grate.
- Grill chicken on the preheated grill with lid closed, until browned and juices run clear, 4 to 5 minutes per side. An instant-read thermometer inserted near the center should read 165 degrees F (74 degrees C).
- Remove chicken to rest on a plate for 10 minutes; slice into strips. Refrigerate chicken strips until chilled.
- To assemble, roughly pull Romaine lettuce apart into bite-sized pieces. Pour chilled dressing over lettuce, toss. Divide salad onto 4 plates, top with croutons, shaved Parmesan and chicken strips. Enjoy!
Source
Original recipe: View Original
