LIME GRILLED CHICKEN CAESAR SALAD
Marinated chicken grilled then sliced and served on your favorite salad greens with a topping of parmesan cheese and croutons with creamy Caesar salad dressing. Your man will love it!
Provided by Paula La Sage
Categories Salad Green Salad Recipes Caesar Salad Recipes
Time 1h15m
Yield 5
Number Of Ingredients 9
Steps:
- In a shallow baking pan, arrange chicken and pour mesquite-lime marinade over all. Cover and place in the refrigerator to marinate for 1/2 hour before grilling.
- Preheat a charcoal or gas grill to medium high heat.
- Grill chicken breasts for approximately 15 minutes on each side, or until meat is cooked through and is no longer pink inside. Remove from heat, cool and slice into strips.
- In a large bowl, toss together the lettuce, tomato, onion, pepper, cheese, croutons, dressing and chicken until evenly coated. Serve immediately.
Nutrition Facts : Calories 258.6 calories, Carbohydrate 14.1 g, Cholesterol 56.5 mg, Fat 10.6 g, Fiber 1.6 g, Protein 25.6 g, SaturatedFat 1.8 g, Sodium 1099.5 mg, Sugar 4.9 g
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 CAESAR SALAD
Provided by Marcela Valladolid
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 12
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
Whenever we're invited to potlucks, I'm always asked to bring a salad because people know it's one of my specialties. This dish is especially good on summer days when it's too hot to cook on the stove. -Deb Weisberger Mullett Lake, Michigan
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 13
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.
Nutrition Facts :
CHICKEN CAESAR SALAD
A classic chicken salad recipe, featuring crunchy croutons and a creamy, garlic dressing. Ideal for lunch with friends
Provided by Good Food team
Categories Dinner, Lunch, Main course, Side dish, Supper
Time 25m
Number Of Ingredients 9
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
Give some new kick to a classic when you make Grilled Chicken Caesar Salad for your next party or potluck. Chipotle peppers and cilantro add Southwestern flair to a traditional Caesar salad. The addition of grilled chicken makes this Grilled Chicken Caesar Salad a tasty summer main dish.
Provided by My Food and Family
Categories Home
Time 15m
Yield Makes 4 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 330, Fat 3 g, SaturatedFat 17 g, TransFat 0 g, Cholesterol 80 mg, Sodium 1090 mg, Carbohydrate 0 g, Fiber 12 g, Sugar 0 g, Protein 1 g
GRILLED CHICKEN CAESAR SALAD
Makes a great grilled chicken Caesar salad with a definite bite to it. You can use less garlic and anchovies if you prefer a milder flavor.
Provided by Kate Killion Kvech
Categories Salad Green Salad Recipes Caesar Salad Recipes
Time 25m
Yield 4
Number Of Ingredients 15
Steps:
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Combine 1/4 cup Parmesan cheese, olive oil, anchovies, garlic, egg, lemon juice, red wine vinegar, Worcestershire sauce, mustard, salt, pepper, and horseradish in a blender; blend until smooth. Set dressing aside.
- Cook chicken on the preheated grill, flipping halfway through, until no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Slice chicken when cool enough to handle.
- Place romaine lettuce in a large bowl and pour dressing over top; toss until completely coated. Top with grilled chicken, remaining Parmesan, and croutons.
Nutrition Facts : Calories 369.1 calories, Carbohydrate 9.2 g, Cholesterol 125.8 mg, Fat 22.3 g, Fiber 2.7 g, Protein 33.4 g, SaturatedFat 5.2 g, Sodium 772 mg, Sugar 1.4 g
GRILLED CHICKEN CAESAR SALAD
This is a great tasting salad. When I worked at a local restaurant, this was the biggest lunch seller!
Provided by Karen..
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 357.5, Fat 20.2, SaturatedFat 3.6, Cholesterol 71.2, Sodium 643.5, Carbohydrate 12.6, Fiber 4.2, Sugar 2.6, Protein 31.7
CAESAR SALAD WITH TEQUILA & LIME-GRILLED SHRIMP WITH CHIPOTL
(Title is so long it doesn't fit into the alloted space) Mexican Caesar Salad with Tequila & Lime-Grilled Shrimp with Chipotle Dressing. Found this recipe in Sabroso, a great little southwest dining guide from the Las Cruces/El Paso area. UPDATE 6/15/08 . . . An error has been found in the ingredients (actually two errors , soy and chicken broth). They have been corrected. Sorry for any inconvenience.
Provided by Galley Wench
Categories Salad Dressings
Time 45m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Marinade:.
- Stir together ingredients for marinade.
- Add shrimp. Set aside to marinade 1/2 hour.
- Dressing:.
- Whip to a smooth consistency the dressing ingredients; mayonnaise, broth, soy sauce, lemon juice, chipotle. Refrigerate for 30 minutes.
- Grill Shrimp:.
- Remove shrimp from marinade and grill over medium-hot setting for a couple of minutes on each sitde. The goals is for the shrimp to taste grilled! When shrimp is done, remove and set aside to cool.
- Assemble Salad:.
- In a large salad bowl, mix romaine, corn and tomatoes with dressing.
- Place on a chilled salad plates.
- Place shrimp on lettuce bed.
- Garnish with Parmesan Cheese, croutons and cilantro.
- Serve additional dressing on the side.
- Serve immediately.
Nutrition Facts : Calories 491.4, Fat 33.6, SaturatedFat 4.8, Cholesterol 137.9, Sodium 796.4, Carbohydrate 29.5, Fiber 6, Sugar 8.6, Protein 22.4
GRILLED THAI CHICKEN SALAD
"My husband and I love to eat Thai and Indian food, but notice that most of these cuisines do not offer fresh salads on their menus," writes Grace Kunert of Salt Lake City, Utah. "This is a recipe we developed to keep all those ethnic flavors when we needed a light dinner."
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 17
Steps:
- In a blender, combine the first six ingredients; cover and process until blended. Pour into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for at least 1 hour. , Drain and discard marinade. Lightly oil the grill rack. , Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-7 minutes on each side or a thermometer reads 170°. , In a large salad bowl, combine the greens, red pepper, bean sprouts and peas. In a small bowl, whisk the dressing ingredients until smooth. Pour over salad and toss to coat. Cut chicken into strips; arrange over salad.
Nutrition Facts : Calories 261 calories, Fat 9g fat (4g saturated fat), Cholesterol 63mg cholesterol, Sodium 936mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 4g fiber), Protein 29g protein. Diabetic Exchanges
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- Combine first 3 ingredients in a large wooden bowl. Press with the back of a spoon to make a paste. Stir in next 5 ingredients.
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