Grilled Chicken Caesar Salad
Grilled Chicken Caesar Salad might be just the American recipe you are searching for. This recipe makes 4 servings with 705 calories, 33g of protein, and 48g of fat each. For $2.33 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. 50 people have made this recipe and would make it again. A mixture of olive oil, baguette, caesar dressing, and a handful of other ingredients are all it takes to make this recipe so delicious. It works well as a main course. It can be enjoyed any time, but it is especially good for The Fourth Of July. It is brought to you by Simply Recipes. From preparation to the plate, this recipe takes approximately 25 minutes. Overall, this recipe earns a solid spoonacular score of 51%. If you like this recipe, you might also like recipes such as Caesar Salad with Grilled Caesar Chicken, Grilled Chicken Caesar Salad, and Grilled Chicken Caesar Salad.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 15 minutes
Ingredients:
1/4 cup olive oil
Zest of 1 lemon
2 cloves garlic, finely minced
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 pound boneless skinless chicken thighs
2 tablespoons olive oil
1 clove garlic, minced
1 loaf crusty baguette, cut into slices about 1/2-inch thick
4 heads romaine lettuce hearts
Heaping 1/2 cup (2 ounces) Parmesan, thinly shaved
Fresh cracked black pepper
1/2 cup Caesar dressing, store-bought or homemade, or more as needed
Equipment:
whisk
bowl
pastry brush
grill
Cooking instruction summary:
1 Marinate the chicken: In a medium bowl, whisk together the olive oil, lemon zest, garlic, salt, and pepper. Add the chicken and toss to coat. Marinate in the refrigerator, covered, for at least 20 minutes and up to 24 hours. 2 Brush the bread with oil: Combine the olive oil, garlic, salt, and pepper to a small bowl. Use a pastry brush to coat each side of the bread. Set aside on a tray. 3 Heat your grill: Preheat your grill to high heat to around 500F with two zones for direct and indirect grilling. 4 Grill the bread: Grill the slices of bread over direct high heat for 2 minutes on each side. Remove from the grill and set aside while grilling the chicken. 5 Grill the chicken: Grill the chicken for 5 minutes on one side without disturbing, then flip and move the chicken to the cooler side of the grill. Cook 3 to 5 minutes or until internal temperature reaches 165F. 6 Finish the salad: Tear the romaine hearts into bite sized pieces and toss with the dressing in a large bowl. Divide the greens between plates and top with the grilled chicken, shaved Parmesan, grilled croutons. Finish with freshly cracked black pepper.
Step by step:
1. 1 Marinate the chicken: In a medium bowl, whisk together the olive oil, lemon zest, garlic, salt, and pepper.
2. Add the chicken and toss to coat. Marinate in the refrigerator, covered, for at least 20 minutes and up to 24 hours.
3. 2
Brush the bread with oil
1. Combine the olive oil, garlic, salt, and pepper to a small bowl. Use a pastry brush to coat each side of the bread. Set aside on a tray.
2. 3
3. Heat your grill: Preheat your grill to high heat to around 500F with two zones for direct and indirect grilling.
4. 4 Grill the bread: Grill the slices of bread over direct high heat for 2 minutes on each side.
5. Remove from the grill and set aside while grilling the chicken.
6. 5 Grill the chicken: Grill the chicken for 5 minutes on one side without disturbing, then flip and move the chicken to the cooler side of the grill. Cook 3 to 5 minutes or until internal temperature reaches 165F.
7. 6 Finish the salad: Tear the romaine hearts into bite sized pieces and toss with the dressing in a large bowl. Divide the greens between plates and top with the grilled chicken, shaved Parmesan, grilled croutons. Finish with freshly cracked black pepper.
Nutrition Information:
covered percent of daily need
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