Photo: Lily Banse
Grilled Chicken Caesar
13 ingredients
Serves 4.
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Pounding boneless chicken breasts lightly helps them to cook more evenly. Place 1 breast between 2 sheets of waxed paper or plastic wrap and pound gently 3 or 4 times with a metal meat pounder or the base of a small saucepan to an even thickness. Repeat with the remaining breasts.
Estimated Nutrition (whole recipe, rough)
727
Calories
76g
Protein
42g
Fat
10g
Carbs
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Anchovy | 100g | 210 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Egg | 1 large egg (50g) | 78 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Romaine Lettuce | 1 cup shredded (36g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 Tbs. mayonnaise
- 2 garlic cloves, minced
- 1 to 3 anchovy fillets, finely chopped (optional)
- 2 tsp. Dijon mustard
- Juice of 1 lemon
- 1 tsp. Worcestershire sauce
- 1 tsp. red wine vinegar
- 5 Tbs. olive oil
- 1/2 tsp. salt, plus more, to taste
- Freshly ground pepper, to taste
- 1 1/4 lb. boneless, skinless chicken breasts, pounded lightly to an even thickness
- 3 heads romaine lettuce, pale inner leaves only
- 3 oz. Parmigiano-Reggiano cheese, shaved
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes