Grilled Chicken Caesar Avocado Salad Food
GRILLED CHICKEN CAESAR SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat a grill or grill pan to medium high. Make the dressing: Chop 2 garlic cloves and puree with 1/2 cup olive oil, the anchovies and lemon juice in a blender until smooth; season with salt and pepper. Pound the chicken with a mallet or heavy skillet until about 1/8 inch thick. Season with salt and pepper and toss with 1 tablespoon of the Caesar dressing. Grill the chicken until golden and crisp, 3 to 4 minutes per side. Brush the bread with olive oil on both sides and grill, turning, until toasted, about 2 minutes. Rub with the remaining garlic clove. Brush the romaine with 1 to 2 tablespoons of the dressing and grill until marked, 1 to 2 minutes per side. Chop the lettuce and transfer to a bowl. Cut the bread and chicken into bite-size pieces and add to the bowl. Toss with the remaining dressing, the parmesan, and pepper to taste. Garnish with more parmesan.
Nutrition Facts : Calories 610, Fat 44 grams, SaturatedFat 9 grams, Cholesterol 85 milligrams, Sodium 565 milligrams, Carbohydrate 18 grams, Fiber 5 grams, Protein 36 grams
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- Preheat the oven to grill/broil settings on medium - high heat. Place the bread slices onto an oven tray; drizzle with olive oil and bake in the oven (on middle shelf) until crispy. While bread is grilling, prepare chicken:
- Rub the chicken breast with the garlic powder, parsley flakes and salt. Heat a non stick grilling pan/skillet with a drizzle of olive oil and fry chicken until golden on both sides. Remove the chicken and set aside onto a warm plate. Add the bacon strips to the same pan, and fry until golden and crispy. While the bacon is frying, boil your eggs to your liking (and don't forget to check your bread in the oven)!
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