Grilled Chicken Caesar Salad

According to culinary lore, this salad was created by Caesar Cardini in 1924 at his restaurant in Tijuana, Mexico. Today, Caesar salads may be served as a plated first course or main course garnished with sliced grilled chicken.

Makes 8 servings / preparation time: 30 minutes

3 pounds chicken breast halves, boneless and skinless
1 cup Parmesan cheese, grated, plus additional for garnish, if desired
1/2 teaspoon freshly ground black pepper, or to taste
1/2 teaspoon salt, or to taste
2 tablespoons dried basil
1/2 cup olive oil
1/4 cup lemon juice
1 teaspoon anchovy paste
1 teaspoon Dijon mustard
2 garlic cloves, finely minced
1-1/4 pounds romaine lettuce, washed, drained, and cut into bite size pieces
4 cups Homemade Croutons (recipe)
Lemon slices for garnish (optional)

Spray the grill or broiler rack with nonstick spray and preheat. In a shallow bowl, combine the chicken, half of the Parmesan cheese, pepper, salt, and basil. Turn the chicken breasts in the cheese mixture, making sure to coat completely.

Grill or broil the chicken 5 inches from the heat, turning occasionally until cooked through, about 10–12 minutes. Watch the chicken carefully because the cheese burns easily. Allow the chicken to cool slightly.

Meanwhile, in a large bowl, whisk the oil, lemon juice, anchovy paste, mustard, and garlic to blend. Add the lettuce, remaining cheese and croutons; and toss to coat. Divide the salad among 8 individual plates.

Cut each chicken breast diagonally into 5 strips; carefully arrange one sliced breast atop each salad. Garnish with additional Parmesan cheese and lemon slices, if desired.

Source: Culinary Institute of America's Gourmet Meals in Minutes
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More Recipes from Culinary Institute of America's Gourmet Meals in Minutes:
- Garlic and Parsley Butter
- Black Bean and Avocado Crostini
- Homemade Croutons
- Fresh Fruit Galette
- Tenderloin of Beef with Blue Cheese and Herb Crust

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