**Savor a symphony of flavors with our Grilled Chicken Caesar Salad, a culinary delight that blends the smokiness of grilled chicken, the crispness of romaine lettuce, the tanginess of Caesar dressing, and the savory crunch of croutons.**
**Indulge in the simplicity of our Grilled Chicken Caesar Salad, a classic dish elevated with fresh ingredients and bold flavors.** The juicy, tender chicken, perfectly seasoned and grilled to perfection, pairs harmoniously with the crisp romaine lettuce, providing a textural contrast that adds depth to every bite. Drizzled with our homemade Caesar dressing, a creamy, tangy concoction made from scratch, this salad bursts with umami flavors that tantalize the taste buds. Topped with crispy, golden croutons, each bite delivers a satisfying crunch that completes this delightful dish. Whether you're seeking a light lunch, a refreshing dinner option, or a side dish to accompany your main course, our Grilled Chicken Caesar Salad stands as a culinary masterpiece that will leave you craving for more.
SIMPLE GRILLED CHICKEN CAESAR SALAD
This recipe is simple, but it always gets great reviews.
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a bowl, combine the butter, garlic powder and seasoned salt; add bread cubes and toss to coat. Place on a baking sheet; bake at 350° for 8-10 minutes or until golden brown., Pour Italian dressing into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for at least 3 hours. , Drain and discard marinade. Grill chicken, uncovered, over medium heat or broil 4-6 in. from the heat for 6-7 minutes on each side or until juices run clear. Cut into strips or cubes; refrigerate until chilled., Just before serving, combine the romaine, cheese, croutons and chicken in a salad bowl. Drizzle with Caesar dressing; toss gently to coat.
Nutrition Facts :
GRILLED CHICKEN CAESAR SALAD
Whenever we're invited to potlucks, I'm always asked to bring a salad because people know it's one of my specialties. This dish is especially good on summer days when it's too hot to cook on the stove. -Deb Weisberger Mullett Lake, Michigan
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 13
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.
Nutrition Facts :
GRILLED CHICKEN CAESAR SALAD
Depending on your appetite, this variation on a classic Caesar salad with grilled chicken makes an excellent first-course or a full-on meal. Hitting the lettuce with a little fire is an unexpectedly brilliant trick; the green leaves char and crisp and the insides become slightly tender, but you still get the satisfying crunch everyone loves about romaine. If you're a pescatarian, try it with grilled tuna, salmon or scallops.
Provided by Florence Fabricant
Categories dinner, lunch, salads and dressings, appetizer, side dish
Time 2h40m
Yield 6 servings
Number Of Ingredients 11
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.
Nutrition Facts : @context http, Calories 620, UnsaturatedFat 31 grams, Carbohydrate 20 grams, Fat 42 grams, Fiber 6 grams, Protein 41 grams, SaturatedFat 9 grams, Sodium 1059 milligrams, Sugar 5 grams, TransFat 0 grams
GRILLED CHICKEN CAESAR SALAD
Steps:
- For the dressing: Combine the egg yolks, mustard, lemon juice, Worcestershire sauce, garlic, anchovy paste and some salt and pepper in a food processor. With the processor running, slowly add the oil until the dressing is thick and creamy.
- For the salad: Preheat the oven to 375 degrees F. Heat a grill pan over medium-high heat.
- Sprinkle the chicken with salt and pepper and dust with the paprika. Brown the chicken on the grill pan on both sides, then transfer the chicken to a baking sheet. Roast in the oven until cooked through, 15 to 18 minutes. Slice the chicken into strips.
- Heat a nonstick skillet over medium-low heat. Combine the Parmesan and Romano cheese in a bowl. Using a tablespoon, make a few piles of cheese in the skillet. Let the cheese melt, and then flip the crisps. Cook until lightly browned on both sides. Place the cheese crisps on a paper towel.
- Wipe out the grill pan and heat it over medium-high heat. Brush the romaine hearts on both sides with the olive oil. Grill the romaine hearts in batches, turning once, until just charred.
- To serve: Place 2 romaine hearts on each plate side by side, top with a few chicken strips, drizzle with the dressing and garnish with the cheese crisps.
GRILLED CHICKEN CAESAR SALAD
Need a quick, cheap meal that will be sure to impress? This Caesar salad is very light yet filling that's perfect for any occasion. To make the meal more substantial add a side dish of garlic bread
Provided by Lt Jack Daniels2
Categories One Dish Meal
Time 15m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- 1. Slice and dice onion and any other veggies you want in there- set aside
- 2. Season the chicken with Salt, pepper and garlic.
- 3. Sear the chicken in a covered medium saucepan in 3 tablespoons of butter and lemon and orange juice- Cook on high for three min then medium heat until done.
- ---Personally if my breasts are thick Ill slice them in half after searing them for a few minutes to speed up the cooking process and ensure even cooking- but it's up to you---.
- 4. In a small saucepan sauté mushrooms in 2 tablespoons of butter- add salt pepper and a touch of garlic.
- 5. In a large Serving bowl mix salad mix, dressing, croutons, and onion together
- 6. Slice chicken into strips and mix into salad.
- 7. Strain excess mushrooms then add to salad and enjoy!
Nutrition Facts : Calories 287.9, Fat 3.1, SaturatedFat 0.8, Cholesterol 136.9, Sodium 156.2, Carbohydrate 6.3, Fiber 0.7, Sugar 3.3, Protein 56
GRILLED-CHICKEN CAESAR SALAD
Categories Salad Chicken Fish Leafy Green Appetizer Quick & Easy Parmesan Spring Summer Grill/Barbecue Gourmet Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- 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.
- 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.
- 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.
Tips:
- Use high-quality ingredients: Fresh, flavorful ingredients will make all the difference in your Caesar salad. Look for crisp romaine lettuce, a good quality Parmesan cheese, and a creamy Caesar dressing.
- Make your own dressing: Homemade Caesar dressing is easy to make and tastes much better than store-bought dressing. Plus, you can control the ingredients and make it to your own taste.
- Don't skimp on the Parmesan cheese: Parmesan cheese is one of the key ingredients in Caesar salad. Use a good quality Parmesan that has been freshly grated.
- Grill your chicken to perfection: Grilled chicken is a great addition to Caesar salad. Make sure to cook the chicken until it is cooked through but still juicy.
- Assemble the salad just before serving: Caesar salad is best when it is served fresh. Assemble the salad just before serving to prevent the lettuce from wilting.
Conclusion:
Grilled chicken Caesar salad is a classic for a reason. It is a delicious and refreshing salad that is perfect for any occasion. With a few simple tips, you can make a Caesar salad that is sure to impress your friends and family.
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