Best 7 Grilled Marinated Chicken Caesar Salad Recipes

GRILLED CHICKEN CAESAR SALAD

Steps:

• In a large resealable plastic bag, combine the first eight ingredients; add the chicken. Seal bag and turn to coat; refrigerate for at least 4 hours., Drain and discard marinade. Grill chicken, uncovered, over medium-low heat for 6-8 minutes on each side or until a thermometer reads 170°. , Meanwhile, in a large bowl, combine the romaine, croutons and tomatoes; add dressing and toss to coat. Divide among six salad plates. Slice chicken; arrange on salads.

GRILLED CHICKEN CAESAR SALAD

Steps:

• 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.

GRILLED CHICKEN CAESAR SALAD

Steps:

• Place 2 tablespoons of olive oil in a small saucepan. Add anchovies and cook on low, stirring, until they fall apart and meld with the oil. Place in a small bowl. Add the lemon juice, Worcestershire sauce, garlic and remaining olive oil.
• Place chicken in a bowl, add 1/4 cup of the olive oil dressing, turn to coat chicken breasts, cover and set aside to marinate 2 hours, longer if refrigerated.
• Separate egg whites and yolks. Place yolks in a small dish, add a little of the dressing, blend until smooth and mix in with the rest of the dressing. Stir in cheese. Season with salt and pepper. Dice whites and keep them separate.
• Light a grill. Remove any tired outer leaves from the romaine, then quarter each head vertically. Place on a large platter and drizzle cut sides with a little of the dressing. Grill romaine close to the heat source, turning clusters of leaves and any individual leaves so they wilt a little and become lightly charred. Remove. Place bread on grill and sear to toast. Remove. Place chicken on grill and cook, turning a few times and basting with the marinade until cooked through, about 15 minutes. It's best to grill chicken away from the source of heat so it does not char.
• Coarsely shred romaine onto a large rimmed platter. Dice toasted bread and add it, along with the egg whites. Drizzle with about half the dressing. Slice the chicken about 1/2-inch thick, arrange it over the romaine and drizzle with the remaining dressing. Serve warm.

GRILLED CAESAR CHICKEN BREASTS

Steps:

• In a shallow dish, combine dressing, oil, mustard and garlic. Add chicken; turn to coat. Cover and refrigerate for 8 hours or overnight., Drain and discard marinade. Grill chicken, covered, over medium heat or broil 4 in. from the heat until a thermometer reads 165°, 7-8 minutes on each side.

MARINATED GRILLED CHICKEN CAESAR SALAD

Steps:

• In a large resealable plastic bag, combine the first eight ingredients; add the chicken. Seal bag and turn to coat; refrigerate for at least 4 hours.
• Drain and discard marinade. Grill chicken, uncovered, over medium-low heat for 12-15 minutes or until juices run clear, turning several times.
• Meanwhile, in a bowl, combine the romaine, croutons and tomatoes; add dressing and toss to coat. Divide among six salad plates.
• Slice chicken; arrange on salads.

GRILLED MARINATED CHICKEN CAESAR SALAD

Steps:

• Mix oil, mustard, lemon zest, lemon juice, Worcestershire sauce, garlic, sugar and pepper in small bowl. Pour 1/4 cup of the mustard mixture over chicken in nonmetal bowl; toss to coat. Cover. Refrigerate at least 1 hour to marinate. Refrigerate remaining mustard mixture until ready to serve.
• Preheat grill to medium-high heat. Drain chicken; discard marinade. Grill chicken 10 to 15 min. or until cooked through, turning once. Cut into thin strips.
• Toss chicken with lettuce, mushrooms, tomatoes and croutons in large bowl. Add reserved mustard mixture; mix lightly. Sprinkle with Parmesan cheese. Serve immediately.

GRILLED CHICKEN CAESAR SALAD

Steps:

• To Marinate the Chicken:.
• Trim any visible fat from the chicken.
• Note: Chicken breasts cook better if they are the same thickness all the way through. We slightly butterfly the breasts by opening up the thickest part and folding it open. The finished breast should be all one piece roughly the same thickness. This step is optional however it assures even cooking.
• In a large plastic zip lock bag, place chicken breasts and the cup and a half of the dressings. Zip the bag and with your hands, work the dressing into all sides of the breasts.
• Place the bag in the refrigerator and marinate for at least four hours or overnight.
• To Prepare the Croutons:.
• Preheat oven to 350 degrees.
• Place diced baguette or marble bread in a large bowl and toss with melted butter, garlic powder, paprika and parsley flakes until well coated.
• Pour coated croutons onto a sheet pan and bake for 20 minutes, turning halfway through.
• Cool completely and store in a zip lock bag until ready to use.
• Note: This recipe makes enough croutons for several servings. Any leftovers will store well at room temperature for later use - not to mention they are delicious to munch on!
• To Cook the Chicken:
• Heat a ribbed grill pan on your stovetop or heat an outdoor grill (preferred) until very hot.
• Remove chicken from the marinade (discard the marinade - do not use for dressing the salad) and grill 3-5 minutes on both sides. If they are not done, move to a cooler part of the grill so they don't burn, or turn flame down if you are using your stove top, and continue to cook until done.
• Helpful hint: Use the poke test to test for doneness: Poke in thickest part of the breast with your finger. If it bounces back it is done.
• Cover chicken loosely with foil and let rest for five minutes.
• For the Dressing:.
• In a large bowl, mash chopped garlic cloves to a fine paste with salt.
• Stir in egg yolks and Dijon mustard.
• Add anchovies, and grind to a paste.
• Add lemon juice, Worcestershire, and season with pepper.
• Slowly whisk in olive oil until dressing is creamy.
• Add lettuce to bowl, and toss to coat leaves thoroughly with dressing and grated Parmesan.
• Sprinkle croutons and sliced chicken over salad.