Photo: Anna Pelzer
Grilled Chicken Caesar Salad
14 ingredients
Serves 4.
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Transform the classic Caesar into a main-course salad by topping it with grilled chicken. Pounding the chicken breasts lightly before grilling helps them cook more evenly. Place each breast between two sheets of waxed paper or plastic wrap and pound gently with a meat mallet to an even thickness.
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 egg or 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
- 1/4 cup extra-virgin olive oil, plus more for brushing
- 1/2 tsp. salt, plus more, to taste
- Freshly ground pepper, to taste
- 1 1/4 lb. boneless, skinless chicken breast halves, pounded
- lightly to an even thickness
- 3 romaine lettuce hearts
- Parmigiano-Reggiano cheese for shaving
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