Grilled Chicken Caesar Salad

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READY IN: 24hrs 5mins
Recipe by Air Force Mama

Adapted from A Family Feast

Ingredients Nutrition

Directions

  1. To Marinate the Chicken:.
  2. Trim any visible fat from the chicken.
  3. 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.
  4. 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.
  5. Place the bag in the refrigerator and marinate for at least four hours or overnight.
  6. To Prepare the Croutons:.
  7. Preheat oven to 350 degrees.
  8. Place diced baguette or marble bread in a large bowl and toss with melted butter, garlic powder, paprika and parsley flakes until well coated.
  9. Pour coated croutons onto a sheet pan and bake for 20 minutes, turning halfway through.
  10. Cool completely and store in a zip lock bag until ready to use.
  11. 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!
  12. To Cook the Chicken:
  13. Heat a ribbed grill pan on your stovetop or heat an outdoor grill (preferred) until very hot.
  14. 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.
  15. 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.
  16. Cover chicken loosely with foil and let rest for five minutes.
  17. For the Dressing:.
  18. In a large bowl, mash chopped garlic cloves to a fine paste with salt.
  19. Stir in egg yolks and Dijon mustard.
  20. Add anchovies, and grind to a paste.
  21. Add lemon juice, Worcestershire, and season with pepper.
  22. Slowly whisk in olive oil until dressing is creamy.
  23. Add lettuce to bowl, and toss to coat leaves thoroughly with dressing and grated Parmesan.
  24. Sprinkle croutons and sliced chicken over salad.

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