Caesar Grilled Chicken Recipes

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GRILLED CHICKEN CAESAR



Grilled Chicken Caesar image

Provided by Ellie Krieger

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 14

1/4 cup pasteurized egg product
1 clove of garlic, minced (about 1/2 teaspoon)
1 1/2 teaspoons anchovy paste
1/2 teaspoon Dijon mustard
1/4 teaspoon Worcestershire sauce
2 tablespoons lemon juice
2 tablespoons olive oil
1/4 cup finely grated Parmesan
Salt
Freshly ground black pepper
6 cups coarsely torn romaine lettuce
2 cups of baby spinach leaves
2 cups of whole-grain croutons
4 grilled chicken breast halves (about 4 ounces each), sliced

Steps:

  • In a small bowl, whisk together the egg product, garlic, anchovy paste, mustard, Worcestershire sauce and lemon juice. Slowly add the olive oil in a steady stream, whisking the whole time. Stir in the Parmesan and season with salt and pepper.
  • In a large bowl, toss the dressing with the lettuce and spinach until well coated. Add the croutons and toss to combine. Divide the salad onto 4 plates and top each plate with grilled chicken slices.

GRILLED CHICKEN CAESAR SANDWICHES



Grilled Chicken Caesar Sandwiches image

With the addition of mayo and cornichons, half of the marinade turns into a Caesar-esque special sauce to slather on the buns.

Provided by Molly Baz

Categories     Bon Appétit     Dinner     Sandwich     Chicken     Fennel     Garlic     Grill/Barbecue     Basil     Pickles     Soy Free     Peanut Free     Dairy Free     Tree Nut Free

Yield Makes 4

Number Of Ingredients 13

1 Tbsp. Dijon mustard
2 tsp. Worcestershire sauce
2 garlic cloves, finely grated
2 Tbsp. plus 2 tsp. fresh lemon juice
2 tsp. freshly ground black pepper, plus more
1/3 cup plus 2 tsp. extra-virgin olive oil; plus more for grill
6 Tbsp. mayonnaise
1/4 cup chopped cornichons (about 9)
Kosher salt
4 large skinless, boneless chicken thighs (about 1 1/2 lb. total)
4 brioche buns, split
1 medium fennel bulb, halved, thinly sliced, fronds coarsely chopped
1 cup basil leaves, torn if large

Steps:

  • Whisk mustard, Worcestershire sauce, garlic, 2 Tbsp. lemon juice, and 2 tsp. pepper in a medium bowl. Stream in 1/3 cup oil, whisking constantly until emulsified. Transfer half of marinade to a small bowl, then whisk in mayonnaise and cornichons; season dressing with salt. Set aside.
  • Season chicken thighs all over with salt and place in bowl with remaining marinade; turn to coat. Let sit at room temperature, turning occasionally, at least 30 minutes, or cover and chill up to 4 hours.
  • Prepare a grill for medium-high heat; lightly oil grate. Grill chicken, turning halfway through, until deeply browned and cooked through, 8-10 minutes. Transfer to a platter and let rest 5 minutes.
  • Meanwhile, grill buns, cut side down, until lightly toasted, about 30 seconds. Transfer to platter with chicken.
  • Toss sliced fennel, fennel fronds, basil, and remaining 2 tsp. oil and 2 tsp. lemon juice in a medium bowl to combine; season with salt and pepper.
  • Spread reserved dressing over cut sides of each bun. Assemble sandwiches with buns, chicken, and fennel salad.

GRILLED CHICKEN CAESAR SALAD



Grilled Chicken Caesar Salad image

Depending on your appetite, this variation on a classic Caesar salad with grilled chicken makes an excellent first-course or a full-on meal. Hitting the lettuce with a little fire is an unexpectedly brilliant trick; the green leaves char and crisp and the insides become slightly tender, but you still get the satisfying crunch everyone loves about romaine. If you're a pescatarian, try it with grilled tuna, salmon or scallops.

Provided by Florence Fabricant

Categories     dinner, lunch, salads and dressings, appetizer, side dish

Time 2h40m

Yield 6 servings

Number Of Ingredients 11

2/3 cup extra-virgin olive oil
4 salt-cured anchovies, rinsed and dried
1/2 cup lemon juice
3 tablespoons Worcestershire sauce
2 cloves garlic, minced
2 pounds skinless and boneless chicken breasts
2 hard-cooked eggs
1/4 cup Parmigiano-Reggiano
Salt and ground black pepper to taste
2 heads romaine lettuce
4 slices whole-grain bread, without crusts

Steps:

  • Place 2 tablespoons of olive oil in a small saucepan. Add anchovies and cook on low, stirring, until they fall apart and meld with the oil. Place in a small bowl. Add the lemon juice, Worcestershire sauce, garlic and remaining olive oil.
  • Place chicken in a bowl, add 1/4 cup of the olive oil dressing, turn to coat chicken breasts, cover and set aside to marinate 2 hours, longer if refrigerated.
  • Separate egg whites and yolks. Place yolks in a small dish, add a little of the dressing, blend until smooth and mix in with the rest of the dressing. Stir in cheese. Season with salt and pepper. Dice whites and keep them separate.
  • Light a grill. Remove any tired outer leaves from the romaine, then quarter each head vertically. Place on a large platter and drizzle cut sides with a little of the dressing. Grill romaine close to the heat source, turning clusters of leaves and any individual leaves so they wilt a little and become lightly charred. Remove. Place bread on grill and sear to toast. Remove. Place chicken on grill and cook, turning a few times and basting with the marinade until cooked through, about 15 minutes. It's best to grill chicken away from the source of heat so it does not char.
  • Coarsely shred romaine onto a large rimmed platter. Dice toasted bread and add it, along with the egg whites. Drizzle with about half the dressing. Slice the chicken about 1/2-inch thick, arrange it over the romaine and drizzle with the remaining dressing. Serve warm.

Nutrition Facts : @context http, Calories 620, UnsaturatedFat 31 grams, Carbohydrate 20 grams, Fat 42 grams, Fiber 6 grams, Protein 41 grams, SaturatedFat 9 grams, Sodium 1059 milligrams, Sugar 5 grams, TransFat 0 grams

GRILLED CHICKEN CAESAR SALAD



Grilled Chicken Caesar Salad image

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

1/2 cup red wine vinegar
1/2 cup reduced-sodium soy sauce
1/2 cup olive oil
1 tablespoon dried parsley flakes
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon pepper
6 boneless skinless chicken breast halves (4 ounces each)
1 large bunch romaine, torn (12 cups)
1-1/2 cups Caesar salad croutons
1 cup halved cherry tomatoes
2/3 cup creamy Caesar salad dressing

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 :

CAESAR GRILLED CHICKEN



Caesar Grilled Chicken image

Make and share this Caesar Grilled Chicken recipe from Food.com.

Provided by kssalah

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

4 boneless skinless chicken breast halves
2/3 cup olive oil
1/2 teaspoon garlic powder
1/4 cup lemon juice
1/4 cup grated parmesan cheese
1 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • Preheat the grill to medium-high heat.
  • Place the chicken in a medium bowl.
  • In a blender, combine the remaining ingredients, Blend on high speed until mixture is smooth. Pour blended mixture over chicken, cover, and refrigerate 2 to 3 hours, or overnight.
  • Grill chicken 3 to 4 minutes per side, until no pink remains and the juices run clear.

Nutrition Facts : Calories 480.4, Fat 39.3, SaturatedFat 6.5, Cholesterol 73.9, Sodium 754.6, Carbohydrate 1.9, Fiber 0.1, Sugar 0.5, Protein 29.8

GRILLED CAESAR CHICKEN BREASTS



Grilled Caesar Chicken Breasts image

Marinated overnight in creamy Caesar dressing, this grilled Caesar chicken recipe is juicy, tender and full of flavor. It couldn't be easier. -Marcia Wallenfeldt, Kent, Ohio

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 5

1/2 cup creamy Caesar salad dressing
3 tablespoons olive oil
3 tablespoons Dijon mustard
6 garlic cloves, minced
4 boneless skinless chicken breast halves (6 ounces each)

Steps:

  • In a shallow dish, combine dressing, oil, mustard and garlic. Add chicken; turn to coat. Cover and refrigerate for 8 hours or overnight., Drain and discard marinade. Grill chicken, covered, over medium heat or broil 4 in. from the heat until a thermometer reads 165°, 7-8 minutes on each side.

Nutrition Facts : Calories 318 calories, Fat 18g fat (3g saturated fat), Cholesterol 100mg cholesterol, Sodium 395mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 35g protein.

GRILLED CHICKEN CAESAR SALAD



Grilled Chicken Caesar Salad image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

3 cloves garlic
1/2 cup extra-virgin olive oil, plus more for brushing
2 to 4 anchovy fillets, chopped
Juice of 1 lemon
Kosher salt and freshly ground pepper
1 pound skin-on, boneless chicken breasts
4 (1/2-inch-thick) slices focaccia or whole-wheat Italian bread
4 romaine lettuce hearts, halved lengthwise
3/4 cup freshly grated parmesan cheese, plus more for garnish

Steps:

  • Preheat a grill or grill pan to medium high. Make the dressing: Chop 2 garlic cloves and puree with 1/2 cup olive oil, the anchovies and lemon juice in a blender until smooth; season with salt and pepper. Pound the chicken with a mallet or heavy skillet until about 1/8 inch thick. Season with salt and pepper and toss with 1 tablespoon of the Caesar dressing. Grill the chicken until golden and crisp, 3 to 4 minutes per side. Brush the bread with olive oil on both sides and grill, turning, until toasted, about 2 minutes. Rub with the remaining garlic clove. Brush the romaine with 1 to 2 tablespoons of the dressing and grill until marked, 1 to 2 minutes per side. Chop the lettuce and transfer to a bowl. Cut the bread and chicken into bite-size pieces and add to the bowl. Toss with the remaining dressing, the parmesan, and pepper to taste. Garnish with more parmesan.

Nutrition Facts : Calories 610, Fat 44 grams, SaturatedFat 9 grams, Cholesterol 85 milligrams, Sodium 565 milligrams, Carbohydrate 18 grams, Fiber 5 grams, Protein 36 grams

GRILLED CHICKEN CAESAR SALAD WITH GOUDA



Grilled Chicken Caesar Salad with Gouda image

This grilled chicken Caesar salad is a nice summertime meal!

Provided by Stuart

Categories     Salad     Green Salad Recipes     Caesar Salad Recipes

Time 30m

Yield 4

Number Of Ingredients 12

⅓ cup Caesar salad dressing
3 tablespoons orange juice
2 (5 ounce) skinless, boneless chicken breasts, cut into strips
1 tablespoon canola oil
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh tarragon
salt and freshly ground black pepper to taste
1 head romaine lettuce, shredded
½ cup croutons
4 slices bacon, cooked and crumbled
4 ounces grated Gouda cheese

Steps:

  • Preheat an outdoor grill for medium heat and lightly oil the grate.
  • Mix salad dressing and orange juice in a large serving bowl; set aside.
  • Coat chicken strips with canola oil, followed by chives, parsley, and tarragon. Season with salt and pepper.
  • Cook chicken strips on the preheated grill with the lid closed until no longer pink in the centers and juices run clear, 7 to 10 minutes, depending on thickness of strips.
  • While chicken cooks, add romaine, croutons, bacon, and Gouda cheese to the bowl with dressing and toss well. Top with hot chicken and serve immediately.

Nutrition Facts : Calories 478 calories, Carbohydrate 8.8 g, Cholesterol 110.8 mg, Fat 33.2 g, Fiber 2.1 g, Protein 34.7 g, SaturatedFat 11.1 g, Sodium 1162.8 mg, Sugar 2.6 g

CREAMY CAESAR MARINATED GRILLED CHICKEN



Creamy Caesar Marinated Grilled Chicken image

Make and share this Creamy Caesar Marinated Grilled Chicken recipe from Food.com.

Provided by linguinelisa

Categories     Chicken Breast

Time P10DT20m

Yield 6 serving(s)

Number Of Ingredients 8

2 cups creamy caesar salad dressing
1/2 cup extra-virgin olive oil
1/4 cup water
1/4 cup mustard
2 -3 garlic cloves, finely chopped
1/4 cup grated romano cheese
salt & freshly ground black pepper
6 boneless chicken breasts

Steps:

  • Combine all of the ingredients except chicken breasts. Whisk together. Place in a large ziplock bag with the chicken breasts. Seal the bag and turn over so that the marinade covers all of the chicken pieces. Refrigerate at least 8 hours or overnight.
  • Grill the chicken until done and enjoy!

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