Grilled Chicken Caesar Salad

Recipe

INGREDIENTS

  • 3 cloves garlic
  • 1/2 cup extra-virgin olive oil, plus more for brushing
  • 2 to 4 anchovy fillets, chopped
  • Juice of 1 lemon
  • Kosher salt and freshly ground pepper
  • 1 pound skin-on, boneless chicken breasts
  • Wheat Italian bread
  • 4 romaine lettuce hearts, halved lengthwise
  • 3/4 cup freshly grated parmesan cheese, ┬áplus more for garnish

DIRECTIONS:

  1. Preheat a grill or grill pan to medium high.
  2. Make the dressing: Chop 2 garlic cloves and puree with 1/2 cup olive oil, the anchovies and lemon juice in a blender until smooth; season with salt and pepper.
  3. Pound the chicken with a mallet or heavy skillet until about 1/8 inch thick. Season with salt and pepper and toss with 1 tablespoon of the Caesar dressing. Grill the chicken until golden and crisp, 3 to 4 minutes per side.
  4. Brush the bread with olive oil on both sides and grill, turning, until toasted, about 2 minutes. Rub with the remaining garlic clove. Brush the romaine with 1 to 2 tablespoons of the dressing and grill until marked, 1 to 2 minutes per side. Chop the lettuce and transfer to a bowl.
  5. Cut the bread and chicken into bite-size pieces and add to the bowl. Toss with the remaining dressing, the parmesan, and pepper to taste. Garnish with more parmesan.
  6. Serve it with CHATKHAAR Arabian Garlic Sauce.
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