The Pioneer Woman Tasty Kitchen
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Grilled Chicken Caesar Salad

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Level: Easy

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Description

Chicken Caesar salad brings it all together with crisp romaine, tender grilled chicken, lightly seasoned homemade croutons, shaved Parmesan and tangy Caesar dressing. Better than any restaurant Caesar salad, this recipe will quickly become one of your favorites.

Ingredients

  • FOR THE CROUTONS:
  • 4 cups Day Old Bread Cut In Bite Size Cubes
  • ¼ cups Olive Oil
  • ¼ teaspoons Garlic Powder
  • ¼ teaspoons Salt
  • ¼ teaspoons Fresh Ground Black Pepper
  • FOR THE DRESSING:
  • 4 cloves Garlic
  • 4  Anchovies
  • 2 Tablespoons Fresh Lemon Juice
  • 1-½ teaspoon Worcestershire Sauce
  • 1 teaspoon Dijon Mustard
  • ¾ cups Mayonnaise
  • ½ cups Fresh Grated Parmesan Cheese
  • Salt And Pepper, to taste
  • FOR THE CHICKEN:
  • 2  Large Chicken Breasts (about 1.25 Lbs)
  • 3 Tablespoons Red Wine Vinegar
  • 3 Tablespoons Dijon Mustard
  • 3 Tablespoons Olive Oil
  • 2 Tablespoons Caesar Dressing
  • FOR THE SALAD:
  • 1 head Large Romaine Lettuce, Chopped
  • ⅓ cups Shaved Parmesan Cheese

Preparation

For the croutons:
In small bowl, whisk olive oil, garlic powder, salt and pepper. Place bread cubes on parchment-covered baking sheet. Brush bread cubes with olive oil mixture. Bake at 375ºF for 15–20 minutes or until golden brown and crunchy. Flip the croutons halfway through the baking process.

For the dressing:
Add garlic, anchovies, lemon juice, Worcestershire sauce, Dijon mustard and mayonnaise to a food processor. Pulse several times to chop the garlic and blend the anchovies. Add Parmesan cheese and pulse 2 times. Add salt and pepper to taste.

For the chicken:
Using a large resealable bag, combine chicken breasts, red wine vinegar, Dijon mustard, olive oil and 2 tablespoons of the Caesar dressing. Set flat in the fridge for 30–35 minutes, flipping halfway through.

Preheat grill to 425 to 450ºF. Remove chicken breasts from marinade and place on the grill. Grill for 10–12 minutes, flipping halfway through. Chicken is done when the internal temperature reaches 165ºF. Remove from grill, cover with aluminum foil and let rest for 10–15 minutes.

Cut chicken into bite size pieces. Toss romaine lettuce, dressing, croutons and chicken. For added flavor, top with fresh shaved Parmesan cheese.

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