Caesar Salad with Grilled Caesar Chicken
Caesar Salad with Grilled Caesar Chicken takes roughly 4 hours and 25 minutes from beginning to end. One serving contains 1511 calories, 42g of protein, and 113g of fat. For $3.69 per serving, this recipe covers 43% of your daily requirements of vitamins and minerals. This recipe serves 2. 658 people were glad they tried this recipe. A mixture of garlic powder, parsley flakes, both dressings together should be, and a handful of other ingredients are all it takes to make this recipe so delicious. It is perfect for The Fourth Of July. It is a pretty expensive recipe for fans of American food. Several people really liked this main course. It is brought to you by A Family Feast . Overall, this recipe earns an awesome spoonacular score of 94%. Similar recipes include Chicken Caesar Salad with Garlic Croutons {and Light Caesar Dressing}, Chicken Caesar Pasta Salad with Light Caesar Dressing, and Grilled Caesar Salad with Light Caesar Salad Dressing.
Servings: 2
Preparation duration: 15 minutes
Cooking duration: 10 minutes
Ingredients:
1 baguette cut into 1” cubes (or for a different flavor crouton, 1 loaf of unsliced marble – rye and pumpernickel - bread)
1 stick of butter, melted
¾ cup Ken's lite Caesar dressing
1 ½ tablespoons Cardini's Caesar dressing
2 chicken breast halves
1 cup prepared croutons
1 teaspoon garlic powder
1 teaspoon paprika
2-3 tablespoons grated fresh aged Parmesan cheese
1 teaspoon dry parsley flakes
3-4 cups large chopped romaine lettuce (about one large head)
Both dressings together should be 1 ½ cups, or more to coat chicken
Equipment:
oven
bowl
frying pan
grill pan
stove
grill
aluminum foil
Cooking instruction summary:
Trim any visible fat from the chicken. Note: Chicken breasts cook better if they are the same thickness all the way through. We slightly butterfly the breasts by opening up the thickest part and folding it open. The finished breast should be all one piece roughly the same thickness. This step is optional however it assures even cooking.In a large plastic zip lock bag, place chicken breasts and the cup and a half of the dressings. Zip the bag and with your hands, work the dressing into all sides of the breasts. Place the bag in the refrigerator and marinate for at least four hours or overnight.Preheat oven to 350 degrees.Place diced baguette or marble bread in a large bowl and toss with melted butter, garlic powder, paprika and parsley flakes until well coated. Pour coated croutons onto a sheet pan and bake for 20 minutes, turning halfway through. Cool completely and store in a zip lock bag until ready to use.Note: This recipe makes enough croutons for several servings. Any leftovers will store well at room temperature for later use – not to mention they are delicious to munch on!Heat a ribbed grill pan on your stovetop or heat an outdoor grill (preferred) until very hot. Remove chicken from the marinade (discard the marinade – do not use for dressing the salad) and grill 3-5 minutes on both sides. If they are not done, move to a cooler part of the grill so they don’t burn, or turn flame down if you are using your stove top, and continue to cook until done. Helpful hint: Use the poke test to test for doneness: Poke in thickest part of the breast with your finger. If it bounces back it is done.Cover chicken loosely with foil and let rest for five minutes. In a large bowl, toss romaine leaves with 2-3 tablespoons of the mixed dressings, croutons and the grated Parmesan.Cut rested chicken into one inch strips, cutting on the bias to get wide, meaty slices.Place romaine mixture in a serving bowl or plate and lay sliced chicken over top and serve. Helpful hint: Shredding or shaving additional Parmesan cheese over the top of the salad before serving makes for a nice presentation.
Step by step:
1. Trim any visible fat from the chicken. Note: Chicken breasts cook better if they are the same thickness all the way through. We slightly butterfly the breasts by opening up the thickest part and folding it open. The finished breast should be all one piece roughly the same thickness. This step is optional however it assures even cooking.In a large plastic zip lock bag, place chicken breasts and the cup and a half of the dressings. Zip the bag and with your hands, work the dressing into all sides of the breasts.
2. Place the bag in the refrigerator and marinate for at least four hours or overnight.Preheat oven to 350 degrees.
3. Place diced baguette or marble bread in a large bowl and toss with melted butter, garlic powder, paprika and parsley flakes until well coated.
4. Pour coated croutons onto a sheet pan and bake for 20 minutes, turning halfway through. Cool completely and store in a zip lock bag until ready to use.Note: This recipe makes enough croutons for several servings. Any leftovers will store well at room temperature for later use – not to mention they are delicious to munch on!
5. Heat a ribbed grill pan on your stovetop or heat an outdoor grill (preferred) until very hot.
6. Remove chicken from the marinade (discard the marinade – do not use for dressing the salad) and grill 3-5 minutes on both sides. If they are not done, move to a cooler part of the grill so they don’t burn, or turn flame down if you are using your stove top, and continue to cook until done. Helpful hint: Use the poke test to test for doneness: Poke in thickest part of the breast with your finger. If it bounces back it is done.Cover chicken loosely with foil and let rest for five minutes. In a large bowl, toss romaine leaves with 2-3 tablespoons of the mixed dressings, croutons and the grated Parmesan.
7. Cut rested chicken into one inch strips, cutting on the bias to get wide, meaty slices.
8. Place romaine mixture in a serving bowl or plate and lay sliced chicken over top and serve. Helpful hint: Shredding or shaving additional Parmesan cheese over the top of the salad before serving makes for a nice presentation.
Nutrition Information:
covered percent of daily need
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