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CIA FOODIES


Grilled Chicken Caesar Salad

Makes 8 servings Caesar salad dressing often contains egg yolk and is blended to make a creamy, emulsified dressing. That’s amazing, but this is easy and delicious, making it perfect for a quick weeknight meal. Substitute the grilled chicken for shrimp or salmon, if you like, or even shredded rotisserie chicken on a busy night. Leave it out for an easy side dish.

Ingredients

  • 3 pounds chicken breast halves, boneless and skinless
  • Kosher salt, as needed
  • Freshly ground black pepper, as needed
  • 1/2 cup olive oil
  • 1/4 cup lemon juice
  • 1 teaspoon anchovy paste
  • 1 teaspoon Dijon mustard
  • 2 garlic cloves, finely minced
  • 1 1/4 pounds romaine lettuce, washed, drained, and cut into bite size pieces
  • 1/2 cup grated Parmesan cheese
  • 4 cups croutons

Directions

  1. Prepare a grill for medium heat cooking. Grill the chicken until well-browned and cooked through, about 6 minutes per side. Set aside.
  2. Meanwhile, in a large bowl, whisk the oil, lemon juice, anchovy paste, mustard, and garlic to blend. Add the lettuce, cheese, and croutons, and toss to coat.
  3. Slice the chicken. Serve the salad on chilled plates topped with the chicken.

Copyright © 2019 The Culinary Institute of America

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