Grilled-Chicken Caesar Salad |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This version of the classic salad shows why it is a favorite across America. Ingredients:
1 1/2 lb skinless boneless chicken breast halves |
1/2 cup olive oil |
1 teaspoon salt |
3/4 teaspoon black pepper |
2 garlic cloves, smashed |
3 tablespoons fresh lemon juice |
2 teaspoons dijon mustard |
1 teaspoon anchovy paste |
2 (10-oz) packages hearts of romaine |
1/2 cup grated parmigiano-reggiano |
1 1/2 cups plain or flavored croutons |
Directions:
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.
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.
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.
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