Grilled Chicken Caesar Salad Food

GRILLED CHICKEN CAESAR SALAD

Steps:

• Sprinkle chicken breasts with salt, pepper and garlic powder.
• Grill, covered, 4- 6 inches over medium heat or coals for 15 to 20 minutes, turning occasionally.
• Cut chicken into diagonal slices.
• Toss romaine, cheese, croutons, carrots and dressing together in a large bowl.
• Reassemble chicken breasts on top of salad.

GRILLED CHICKEN CAESAR SALAD

Steps:

• For the dressing: Combine the egg yolks, mustard, lemon juice, Worcestershire sauce, garlic, anchovy paste and some salt and pepper in a food processor. With the processor running, slowly add the oil until the dressing is thick and creamy.
• For the salad: Preheat the oven to 375 degrees F. Heat a grill pan over medium-high heat.
• Sprinkle the chicken with salt and pepper and dust with the paprika. Brown the chicken on the grill pan on both sides, then transfer the chicken to a baking sheet. Roast in the oven until cooked through, 15 to 18 minutes. Slice the chicken into strips.
• Heat a nonstick skillet over medium-low heat. Combine the Parmesan and Romano cheese in a bowl. Using a tablespoon, make a few piles of cheese in the skillet. Let the cheese melt, and then flip the crisps. Cook until lightly browned on both sides. Place the cheese crisps on a paper towel.
• Wipe out the grill pan and heat it over medium-high heat. Brush the romaine hearts on both sides with the olive oil. Grill the romaine hearts in batches, turning once, until just charred.
• To serve: Place 2 romaine hearts on each plate side by side, top with a few chicken strips, drizzle with the dressing and garnish with the cheese crisps.

GRILLED CHICKEN CAESAR

Steps:

• In a small bowl, whisk together the egg product, garlic, anchovy paste, mustard, Worcestershire sauce and lemon juice. Slowly add the olive oil in a steady stream, whisking the whole time. Stir in the Parmesan and season with salt and pepper.
• In a large bowl, toss the dressing with the lettuce and spinach until well coated. Add the croutons and toss to combine. Divide the salad onto 4 plates and top each plate with grilled chicken slices.

GRILLED CHICKEN CAESAR SALAD

Steps:

• Toss lettuce, chicken breast strips, croutons and cheese with dressing in large salad bowl.
• Serve.

GRILLED CHICKEN CAESAR SALAD

Steps:

• For the aspic: Put the chicken, celery, bay leaves, carrot and onion in a large stock pot. Cover with water, bring to a boil and then reduce the heat and simmer for 6 hours, skimming off scum. Strain and reserve the chicken and stock, discarding the veggies and aromatics. Using tongs, pick the meat from the chicken and reserve. (An alternative to making the chicken stock from scratch is to use 1 quart prepared chicken stock and a rotisserie chicken.)
• Measure out 1 cup of the stock and put it in an 8-by-8-by-2-inch baking dish. Add the gelatin and allow it to bloom for 5 minutes.
• Measure out 3 more cups of stock and bring to a simmer in a saucepan. Add this to the baking dish and whisk gently to dissolve the gelatin.
• Add the pulled chicken meat, Parmesan, garlic, lemon juice, Worcestershire sauce, parsley, red pepper flakes and eggs to the broth and gelatin mixture. Arrange the eggs, parsley and pepper flakes in a pretty fashion.
• Chill at least 8 hours, or overnight. Also chill a rimmed baking sheet slightly larger than the baking dish.
• Turn out the aspic by submerging the baking dish in warm water, placing the chilled baking sheet on top and inverting. Use a pizza cutter to cut the aspic into pretty 2-by-2-inch cubes. Refrigerate until ready to use.
• For the grilled croutons and romaine: Preheat a grill or grill pan over high heat until very hot.
• Slice the baguette thinly on the bias. You will need eight 1/8-inch-thick slices. Reserve the remaining baguette for another use.
• Put the bread slices in a large bowl and toss with a few drizzles of olive oil, a few sprinkles of grated Parmesan and the minced garlic. Set aside.
• Rub the romaine pieces with olive oil and sprinkle with salt and pepper.
• Grill the romaine for about 4 minutes on each side; the outside should be wilted and charred, the inside steamed but crisp. Grill the bread slices until toasted on each side.
• Transfer the romaine and croutons to a large plate or cutting board and re-season with a little olive oil, a squeeze of lemon juice and salt and pepper.
• Using tongs and a knife, slice the romaine. Plate with 2 croutons and 2 cubes of aspic. The aspic will melt as you eat! MMMMMM!
• This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.

GRILLED CAESAR SALAD

Steps:

• Preheat a grill to medium-high heat.
• In a bowl, add the mayonnaise, Worcestershire, lemon juice, mustard, vinegar and garlic and whisk until combined. Slowly whisk in the olive oil. Add the Parmesan and continue to whisk. Season the dressing with salt and pepper.
• Drizzle olive oil on the romaine hearts and season with salt and pepper. Place the romaine cut-side down on the grill and cook until nicely marked, 2 to 3 minutes. Brush the bread slices with olive oil and place on the grill. Cook until grill marks appear on both sides and the bread is crispy, about 5 minutes.
• Spread the sugar out on a small plate. Dip the cut sides of the lemons into the sugar. Place the lemon halves on the grill and cook until slightly charred and grill marked, 2 to 3 minutes.
• Cut the bread into bite-sized pieces. Place the romaine hearts, croutons and lemons on a wooden board and serve with the Caesar dressing.

GRILLED CHICKEN CAESAR SALAD

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.

GRILLED CHICKEN CAESAR SALAD RECIPE

Steps:

• Pour 2 Tbsp. dressing over chicken in shallow dish; turn to coat chicken with dressing. Refrigerate 30 min. to marinate.
• Meanwhile, heat grill to medium heat. Thread chicken onto 4 skewers. Grill 6 to 8 min. or until done, turning occasionally. Add bread to grill; cook 1 min. on each side or until toasted on both sides. Rub toast with garlic; brush with oil.
• Arrange toast and lettuce on platter; drizzle with remaining dressing. Top with chicken skewers and Parmesan.

GRILLED MARINATED CHICKEN CAESAR SALAD

Steps:

• Mix oil, mustard, lemon zest, lemon juice, Worcestershire sauce, garlic, sugar and pepper in small bowl. Pour 1/4 cup of the mustard mixture over chicken in nonmetal bowl; toss to coat. Cover. Refrigerate at least 1 hour to marinate. Refrigerate remaining mustard mixture until ready to serve.
• Preheat grill to medium-high heat. Drain chicken; discard marinade. Grill chicken 10 to 15 min. or until cooked through, turning once. Cut into thin strips.
• Toss chicken with lettuce, mushrooms, tomatoes and croutons in large bowl. Add reserved mustard mixture; mix lightly. Sprinkle with Parmesan cheese. Serve immediately.

GRILLED CHICKEN CAESAR SALAD SKEWERS

Steps:

• Pour 1/4 cup dressing over chicken in shallow glass dish; turn to evenly coat chicken with dressing. Refrigerate 30 min. to marinate. Meanwhile, mix 2 Tbsp. of the remaining dressing and 2 Tbsp. cheese.
• Heat grill to medium heat. Remove chicken from marinade; discard marinade. Thread chicken onto 6 skewers; thread bread onto 6 separate skewers. Grill chicken skewers 5 min.; turn. Brush bread with 1 Tbsp. of the remaining dressing. Add to grill with chicken. Grill 5 min. or until chicken is done and bread cubes are lightly toasted, turning occasionally.
• Toss lettuce with dressing mixture; place on serving plate. Arrange chicken and bread over lettuce. Drizzle with remaining dressing; sprinkle with remaining cheese and the pepper.

CHICKEN CAESAR SALAD

Steps:

• Heat oven to 200C/fan 180C/gas 6. Tear 1 medium ciabatta into big, ragged croutons or, if you prefer, cut with a bread knife. Spread over a large baking sheet or tray and sprinkle over 2 tbsp olive oil.
• Rub the oil into the bread and season with a little salt if you like (sea salt crystals are best for this). Bake for 8-10 mins, turning the croutons a few times during cooking so they brown evenly.
• Rub 2 skinless, boneless chicken breasts with 1 tbsp olive oil, season. Place pan over a medium heat for 1 min, until hot, but not smoking. Lay the chicken on the pan (it will sizzle if it's hot enough) and leave for 4 mins.
• Turn the chicken, then cook for 4 mins more. Check if it's cooked by poking the tip of a sharp knife into the thickest part; there should be no sign of pink and juices will run clear.
• Bash 1 garlic clove with the flat of a knife and peel off the skin. Crush with a garlic crusher. Mash 2 anchovies with a fork against the side of a small bowl.
• Grate a handful of parmesan cheese and mix with the garlic, anchovies, 5 tbsp mayonnaise and 1 tbsp white wine vinegar. Season to taste. It should be the consistency of yogurt - if yours is thicker, stir in a few tsps water to thin it.
• Shave the cheese with a peeler. Tear 1 large cos or romaine lettuce into large pieces and put in a large bowl. Pull chicken into bite-size strips and scatter half over the leaves, along with half the croutons.
• Add most of the dressing and toss with your fingers. Scatter the rest of the chicken and croutons, then drizzle with the remaining dressing. Sprinkle the parmesan on top and serve straight away.

GRILLED-CHICKEN CAESAR SALAD

Steps:

• Heat lightly oiled grill pan over moderately high heat until hot but not smoking. Meanwhile, pat chicken dry and coat with 1 tablespoon oil, then sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill chicken, turning over once, until just cooked through, 14 to 16 minutes total.
• While chicken grills, blend garlic, lemon juice, mustard, anchovy paste, and remaining 1/2 teaspoon salt and 1/2 teaspoon pepper in a blender until combined. With motor running, add remaining 7 tablespoons oil in a slow stream, blending until emulsified.
• Transfer chicken to a cutting board and cut into 1/2-inch-thick slices. Toss chicken with 2 tablespoons dressing in a large bowl. Add romaine, cheese, remaining dressing, and croutons and toss.

GRILLED CHICKEN SALAD

Steps:

• Using a sharp knife cut 3-4 diagonal slits in each cutlet.
• Place onto a lined small baking pan.
• Combine marinade ingredients and pour over chicken cutlets.
• Place on oven rack 8-10 inches away from top.
• Grill for 10-12 minutes, turning every few minutes.
• Remove from oven, cover, and let sit for ½ hour.
• Combine salad ingredients.
• Combine all dressing ingredients well by hand.
• Pour over salad ½ hour before serving.
• When chicken is cool, cut into strips.
• Toss salad with dressing and chicken.

GRILLED CHICKEN CAESAR SALAD

Steps:

• Place dressing, chipotle pepper, cilantro and anchovies in blender container; cover. Blend on medium speed until smooth.
• Toss lettuce with chicken, croutons and cheese in large bowl.
• Add dressing mixture; mix lightly. Serve immediately.

KITTENCAL'S GRILLED CHICKEN CAESAR SALAD

Steps:

• Season the chicken breasts as desired (I use a little seasoned salt and garlic powder) grill until thoroughly cooked (about 12-15 minutes) remove from heat and cool for 10 minutes.
• Slice the breasts into about 1/2-inch slices.
• In a large bowl toss the lettuce with Parmesan cheese, red grape halves, onions and croutons.
• Add in the Caesar dressing and toss to coat (you may use more dressing to taste).
• Season with fresh ground black pepper if desired.
• Divide the salad between 4 serving bowls and top with sliced chicken.
• Delicious!

MARINATED GRILLED CHICKEN CAESAR SALAD

Steps:

• In a large resealable plastic bag, combine the first eight ingredients; add the chicken. Seal bag and turn to coat; refrigerate for at least 4 hours.
• Drain and discard marinade. Grill chicken, uncovered, over medium-low heat for 12-15 minutes or until juices run clear, turning several times.
• Meanwhile, in a bowl, combine the romaine, croutons and tomatoes; add dressing and toss to coat. Divide among six salad plates.
• Slice chicken; arrange on salads.

GRILLED CHICKEN CAESAR SALAD WITH GOUDA

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Mix salad dressing and orange juice in a large serving bowl; set aside.
• Coat chicken strips with canola oil, followed by chives, parsley, and tarragon. Season with salt and pepper.
• Cook chicken strips on the preheated grill with the lid closed until no longer pink in the centers and juices run clear, 7 to 10 minutes, depending on thickness of strips.
• While chicken cooks, add romaine, croutons, bacon, and Gouda cheese to the bowl with dressing and toss well. Top with hot chicken and serve immediately.

GRILLED CHICKEN CAESAR SALAD

Steps:

• Prepare barbecue (medium-high heat) or preheat broiler. Whisk dressing and mustard in small bowl to blend. Reserve 1/3 cup dressing mixture for salad. Brush chicken with remaining mixture; season with salt and pepper. Grill or broil chicken until cooked through, about 4 minutes per side. Transfer chicken to plate. Grill or broil bread until lightly toasted, about 1 minute per side. Tranfer toasts to work surface; top each toast with 1 anchovy.
• Toss lettuce in medium bowl with reserved 1/3 cup dressing mixture; divide salad between 2 plates. Cut chicken crosswise into thin slices; arrange over lettuce. Sprinkle salads with cheese. Garnish with anchovy toasts and serve.

GRILLED CHICKEN CAESAR SALAD

Steps:

• In a large resealable plastic bag, combine the first eight ingredients; add the chicken. Seal bag and turn to coat; refrigerate for at least 4 hours., Drain and discard marinade. Grill chicken, uncovered, over medium-low heat for 6-8 minutes on each side or until a thermometer reads 170°. , Meanwhile, in a large bowl, combine the romaine, croutons and tomatoes; add dressing and toss to coat. Divide among six salad plates. Slice chicken; arrange on salads.