Caesar Salad with Grilled Peppered Chicken Breasts
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Caesar Salad with Grilled Peppered Chicken Breasts & Garlic Croutons
Here’s a Caesar Salad with a super easy dressing – no anchovies and no raw egg. Use prepared mayonnaise as the base and the Buttermilk Ranch Dressing Base from Penzeys Spices – one of my favorite stores and a great place to shop for all kinds of delicious spices, herbs and seasoning mixes.

This salad is served with a grilled chicken breast, but you could certainly have a great salad without any meat, or substitute grilled shrimp or even a steak. Using a rotisserie chicken makes this salad extra convenient! The recipe includes instructions for making your own croutons – of course you could use the store bought croutons – but the ones you’ll make will be so much better!

Serves 2
Vegetable oil for the grill
2 boneless, skinless chicken breasts
1 Tablespoon olive oil
Kosher salt and freshly ground black pepper – heavy on the pepper
4 1/2- to 3/4-inch-thick slices ciabatta bread
1/4 cup extra-virgin olive oil
2 cloves garlic, minced
2 Tbsp finely grated Parmigiano-Reggiano
salt and pepper
2 hearts of romaine, trimmed, cut into 1-1/2-inch pieces, washed, and dried
3/4 cup coarsely grated Parmigiano-Reggiano (use a large grate microplane grater)
cup cherry tomatoes

For the dressing
cup mayonnaise
1 Tablespoon Dijon mustard
1 Tablespoon Worcestershire sauce
1 Tablespoon lemon juice
1 Tablespoon dry Buttermilk Ranch Dressing Base
2 Tablespoons finely grated Parmegiano-Reggiano
2 cloves garlic, finely minced

1. Prepare a medium-high gas or charcoal grill fire. When hot, clean the grate with a stiff wire brush and then wipe it down with a folded paper towel dipped in oil.

2. Lightly coat the chicken with 1 Tbs. of the olive oil, 1/2 tsp. salt, and 1/2 tsp. pepper. Grill, covered, turning once, until nicely browned and cooked through, 3 to 5 minutes per side. Let cool and slice thinly just before serving.

3. Preheat the oven to 350. Cut the bread into large cubes, about ” square. Place in a medium bowl and toss with the olive oil, garlic, cheese, salt and pepper. Place on a parchment lined baking sheet and bake for 15-20 minutes until golden and crisp.

4. Mix all of the dressing ingredients together. Let sit for at least 15 minutes to let the flavors blend.

5. Set 2 large dinner plates on the counter. Put the romaine, of the croutons and of the coarsely grated cheese in a large mixing bowl and toss with about 1/4 of the dressing. Arrange the romaine on each plate.

6. Arrange one chicken breast across the top of the romaine. Sprinkle the remaining cheese, croutons and cherry tomatoes over the salads. Enjoy!

penzys
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