4 Grilled Chicken Caesar Salad

I love a salad as a main dish, especially when it includes chicken.  This chicken really adds flavor to this typical Caesar salad because...

The chicken is marinated in Caesar Salad dressing!

I use my FoodSaver to marinate all my meats as the vacuum process expands the meat fibers, allowing the marinade to seep into the meat more quickly ~ shortening the 4-8 hour marinating process into 30 minutes or less.  Of course you can marinate this in a plastic Ziploc baggie (set in a dish) in your fridge.

The grill is turned on high, with the lid closed, to heat up any old crusty bits ...  then I use the grill brush to scrape off any remaining bits.

Fold up a clean paper towel and dip it in veg or canola oil and brush your clean grill with it.  It may smoke a little, but this important step will keep your meat from sticking to the grill!

Of course, if you happen to have an onion around, use this tip to oil your grill ~

I keep my grill on high and cook the chicken for a total of 20-25 minutes, turning it over every 5 minutes to grill evenly.  You can see that the grill is hotter on the left side of the meat than on the right...time to move the chicken over to the left ~

Cover the chicken with foil or another plate for 5-10 minutes to allow the chicken to continue cooking and the juices to be distributed evenly throughout the meat.

Slice up the chicken and serve it hot or cold with your Caesar Salad.

Hmmmm... this is so good!

Don't forget to add buttery croutons and extra Parmesan cheese ...

Print Friendly and PDF Grilled Chicken Caesar Salad


4 boneless skinless chicken breasts
2 cloves garlic, smashed into a paste
4 anchovy fillets (pre-cooked from the store)
2 egg yolks
1 tbsp Dijon mustard
1 tbsp fresh lemon juice
1/2-3/4 cup extra virgin olive oil
1/3 cup grated Parmesan cheese
salt and pepper to taste
2 head romaine lettuce, chopped

added 1/4 c. skim milk to thin it out 


Put garlic cloves, anchovies, yolks, mustard, and lemon juice in a blender and process until smooth.
2. With the blender running, slowly drizzle in the olive oil to create an emulsion.
3. Stir in the grated Parmesan cheese. Add salt and pepper to your tastes.
4. Place the chicken in a large plastic bag.
5. Pour half of the dressing over the chicken breasts; marinate for four hours in the refrigerator.
6. Grill the chicken breasts for 20-25 min., turning every 5 min. Remove, cover and set aside to rest.
7. For the salad, finely mince up an additional garlic clove and rub it over the inside of the salad bowl. Add the lettuce.
8. Pour enough dressing over the lettuce to lightly coat it. Sprinkle with some additional grated parmesan cheese.
9. Plate four salad plates. Cut each chicken breast into slices and fan them across the salad.

Serve and Enjoy!

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