Grilled Chicken Caesar Salad
INGREDIENTS
For Chicken
- ½ of a lemon, juiced
- 1 tablespoon olive oil
- 2 tablespoons dijon mustard
- 1 clove of garlic, minced
- 1 tablespoon fresh rosemary, minced
- 3/4 teaspoon kosher salt
- Fresh ground black pepper to taste
- 1-1 ½ pounds boneless skinless chicken breasts (or tenders)
For Caesar Dressing
- ½ cup Duke’s mayo
- ¼ cup sour cream
- ½ teaspoon anchovy paste
- 3 cloves garlic, finely minced
- 1 ½ tablespoon olive oil
- 2/3 tablespoon lemon juice
- 1 ½ teaspoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- ½ teaspoon freshly ground black pepper
- 2 anchovy filets (optional)
- ¼ cup finely shredded fresh parmesan cheese
- Salt to taste
For Salad
- 2 romaine hearts, halved with core intact
- 1 tablespoon olive oil
- salt and pepper
- ½ cup shaved parmesan cheese
- lemons, cut in half
- 1-2 tablespoons sugar, optional
- strawberries, hulled and halved (optional)
INSTRUCTIONS
Chicken Marinade
- In a small bowl whisk together the ingredients for the marinade.
- Season the chicken with salt and pepper then place it in a freezer bag.
- Pour the marinade over the chicken, seal the bag, then massage it into the chicken with your hands. Refrigerate for at least an hour.
Caesar Dressing
To a mixing bowl, add Duke’s, anchovy paste, olive oil, lemon juice, mustard, Worcestershire sauce, pepper, salt, and garlic, and stir. Whisk in sour cream and ¼ cups parmesan cheese. Place in an airtight container in the refrigerator until serving. If adding anchovy filets, finely minced before adding.
Salad
- Preheat the grill to medium-high heat. Place the marinated chicken onto the grill and cook for 4-6 minutes depending on the thickness, then flip and cook another 4-6 minutes or until cooked through (165 degrees F.).
- Remove chicken from the grill and let it rest before slicing.
- Drizzle romaine hearts with olive oil and season with salt and pepper.
- Plate sugar and rub the cut side of lemons into it. Add romaine and lemons to the grill and cook for 2-3 minutes.
- To assemble, serve one piece of romaine per plate. Squeeze with sugared lemon. Top with 1/4 of chicken, parmesan, strawberries, and dressing.
