Grilled Chicken Caesar Salad Recipe

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Grilled Chicken Caesar Salad
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Ingredients
20
Count
Nutrition
751
Calories
Total time
415
Minutes
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Ingredients:

Directions:

  1. For the aspic: Put the chicken, celery, bay leaves, carrot and onion in a large stock pot. Cover with water, bring to a boil and then reduce the heat and simmer for 6 hours, skimming off scum. Strain and reserve the chicken and stock, discarding the veggies and aromatics. Using tongs, pick the meat from the chicken and reserve. (An alternative to making the chicken stock from scratch is to use 1 quart prepared chicken stock and a rotisserie chicken.)
  2. Measure out 1 cup of the stock and put it in an 8-by-8-by-2-inch baking dish. Add the gelatin and allow it to bloom for 5 minutes.
  3. Measure out 3 more cups of stock and bring to a simmer in a saucepan. Add this to the baking dish and whisk gently to dissolve the gelatin.
  4. Add the pulled chicken meat, Parmesan, garlic, lemon juice, Worcestershire sauce, parsley, red pepper flakes and eggs to the broth and gelatin mixture. Arrange the eggs, parsley and pepper flakes in a pretty fashion.
  5. Chill at least 8 hours, or overnight. Also chill a rimmed baking sheet slightly larger than the baking dish.
  6. Turn out the aspic by submerging the baking dish in warm water, placing the chilled baking sheet on top and inverting. Use a pizza cutter to cut the aspic into pretty 2-by-2-inch cubes. Refrigerate until ready to use.
  7. For the grilled croutons and romaine: Preheat a grill or grill pan over high heat until very hot.
  8. Slice the baguette thinly on the bias. You will need eight 1/8-inch-thick slices. Reserve the remaining baguette for another use.
  9. Put the bread slices in a large bowl and toss with a few drizzles of olive oil, a few sprinkles of grated Parmesan and the minced garlic. Set aside.
  10. Rub the romaine pieces with olive oil and sprinkle with salt and pepper.
  11. Grill the romaine for about 4 minutes on each side; the outside should be wilted and charred, the inside steamed but crisp. Grill the bread slices until toasted on each side.
  12. Transfer the romaine and croutons to a large plate or cutting board and re-season with a little olive oil, a squeeze of lemon juice and salt and pepper.
  13. Using tongs and a knife, slice the romaine. Plate with 2 croutons and 2 cubes of aspic. The aspic will melt as you eat! MMMMMM!
  14. This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 750.54 Kcal (3142 kJ)
Calories from fat 409.7 Kcal
% Daily Value*
Total Fat 45.52g 70%
Cholesterol 364.43mg 121%
Sodium 659.45mg 27%
Potassium 958.85mg 20%
Total Carbs 21.71g 7%
Sugars 5.07g 20%
Dietary Fiber 3.12g 12%
Protein 60.75g 122%
Vitamin C 31.4mg 52%
Vitamin A 0.2mg 5%
Iron 4.5mg 25%
Calcium 226.3mg 23%
Amount Per 100 g
Calories 162.15 Kcal (679 kJ)
Calories from fat 88.52 Kcal
% Daily Value*
Total Fat 9.84g 70%
Cholesterol 78.73mg 121%
Sodium 142.47mg 27%
Potassium 207.16mg 20%
Total Carbs 4.69g 7%
Sugars 1.1g 20%
Dietary Fiber 0.67g 12%
Protein 13.13g 122%
Vitamin C 6.8mg 52%
Iron 1mg 25%
Calcium 48.9mg 23%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 18.2
    Points
  • 19
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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