CHICKEN CAESAR SANDWICH
Perfect chicken Caesar sandwich with juicy grilled chicken, crisp bread and a healthier, no egg Caesar dressing that will blow your mind.
Provided by Alida Ryder
Categories Caesar salad Chicken Sandwich
Time 20m
Number Of Ingredients 17
Steps:
- To make the dressing, whisk together all the ingredients and set aside.
- Combine all the marinade ingredients for the chicken and mix well. Pour over the chicken and allow to marinate for 10 minutes.
- Heat a griddle pan over high heat and cook the chicken on both sides until cooked through.
- Remove and allow to rest for 5 minutes.
- Griddle the bread until toasted.
- To assemble the sandwich, spread a slice of bread with a generous spoonful of the dressing topped with lettuce, sliced chicken and avocado. Sandwich with another slice of bread and serve.
GRILLED CHICKEN CAESAR MAC
Provided by Rachael Ray : Food Network
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Heat grill pan over high heat.
- Coat the chicken in extra-virgin olive oil and season with salt and pepper. Grill about 12 minutes, turning occasionally, then set aside.
- Bring water in saucepot to a boil for the pasta. Salt the water, add pasta and undercook by 1 minute.
- While the pasta cooks, melt 6 tablespoons butter in a separate saucepot. Spoon out 1/2 and toss with the panko to moisten. Combine with 1/2 the grated Pecorino and reserve. To the remaining melted butter, add the garlic and anchovy paste, lots of coarse black pepper, stir 2 minutes then whisk in flour then stock, milk, and Worcestershire, thicken until it coats a spoon, then stir in the remaining half of the grated Pecorino.
- Drain the pasta. Halve the chicken breasts lengthwise, then thinly slice and combine with the pasta and sauce, transfer to a casserole and top with the bread crumbs. Cool and store for make-ahead meal.
- To reheat: Reheat, covered, in a hot 425 degree F oven to warm through, then uncover to brown.
- Serve with shredded escarole or romaine and dress with lemon juice and extra-virgin olive oil. Serve alongside Chicken Caesar Mac.
CAESAR GRILLED CHICKEN SANDWICHES
This is a variation of the standard Caesar salad. Chicken is grilled and served on ciabatta bread for a delicious unique sandwich.
Provided by peg_lyn
Categories Lunch/Snacks
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Place the chicken cutlets into an airtight storage container and cover with enough Caesar dressing to marinate, preferrably overnight.
- After chicken has marinated grill chicken breasts until cooked through. They will cook quickly as they are thin.
- Top chicken with cheese and allow cheese to melt slightly.
- To assemble sandwiches: Cut the bread into 2-3 inch wide horizontal sections which are then cut and split in half to make the sandwiches.
- Brush both sides of bread with Caesar dressing.
- Top one side with a few spinach leaves and the sliced tomatoes.
- Place grilled chicken breast topped with cheese on other half of bread.
- Put the sandwich together and slice in half, enjoy!
Nutrition Facts : Calories 429.8, Fat 34.2, SaturatedFat 5.4, Cholesterol 67, Sodium 686.6, Carbohydrate 3, Fiber 0.4, Sugar 1.6, Protein 27.2
GRILLED CHICKEN CAESAR SANDWICHES
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
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
Steps:
- For the dressing: Combine the egg yolks, mustard, lemon juice, Worcestershire sauce, garlic, anchovy paste and some salt and pepper in a food processor. With the processor running, slowly add the oil until the dressing is thick and creamy.
- For the salad: Preheat the oven to 375 degrees F. Heat a grill pan over medium-high heat.
- Sprinkle the chicken with salt and pepper and dust with the paprika. Brown the chicken on the grill pan on both sides, then transfer the chicken to a baking sheet. Roast in the oven until cooked through, 15 to 18 minutes. Slice the chicken into strips.
- Heat a nonstick skillet over medium-low heat. Combine the Parmesan and Romano cheese in a bowl. Using a tablespoon, make a few piles of cheese in the skillet. Let the cheese melt, and then flip the crisps. Cook until lightly browned on both sides. Place the cheese crisps on a paper towel.
- Wipe out the grill pan and heat it over medium-high heat. Brush the romaine hearts on both sides with the olive oil. Grill the romaine hearts in batches, turning once, until just charred.
- To serve: Place 2 romaine hearts on each plate side by side, top with a few chicken strips, drizzle with the dressing and garnish with the cheese crisps.
GRILLED CAESAR CHICKEN BREASTS
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
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.
CAESAR GRILLED CHICKEN
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
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
CHICKEN CAESAR SANDWICHES
"I adapted this easy sandwich recipe after eating something similar at a local restaurant," relates Sara Schurtz Gonzalez of Phoenix, Arizona. "Mayonnaise keeps the chicken so moist, and Parmesan cheese gives it delightful tang." TIP: "Serve it with crispy chips for a satisfying yet not-too-heavy weekend lunch," Sarah advises.
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Flatten chicken to 1/4-in. thickness; spread mayonnaise over both sides. Combine the bread crumbs, cheese and parsley; sprinkle over chicken. , Place in a greased 11x7-in. baking dish. Bake, uncovered, at 375° for 25-30 minutes or until no longer pink. , Spread salad dressing over cut sides of rolls. Place romaine on roll bottoms; layer with chicken and tomato. Replace roll tops.
Nutrition Facts : Calories 435 calories, Fat 10g fat (3g saturated fat), Cholesterol 73mg cholesterol, Sodium 1110mg sodium, Carbohydrate 50g carbohydrate (7g sugars, Fiber 3g fiber), Protein 36g protein.
GRILLED CAESAR CHICKEN RECIPE
A simple recipe that combines a handful of common ingredients to make some of the most flavorful chicken you will ever have!
Provided by Six Sisters Stuff
Number Of Ingredients 5
Steps:
- In a gallon-sized Ziploc bag, mix together dressing, mustard, garlic, and lemon juice. Add chicken and mix with marinade until chicken is completely coated. Place in the fridge and let marinate for at least 6 hours (or overnight - the longer it marinates, the more flavorful and juicy it will be!).
- Heat grill to medium high heat. Remove chicken from bag (discarding marinade) and cook chicken on grill for about 6-7 minutes on each side (depending on the thickness of each chicken breast) or until no longer pink on the inside.
- Serve with [Mom's Easy Pasta Salad|http://www.sixsistersstuff.com/2012/06/moms-traditional-pasta-salad.html].
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GRILLED CHICKEN SANDWICH WITH CAESAR-ISH DRESSING RECIPE …
From bonappetit.com
4.9/5 (87)Estimated Reading Time 2 minsServings 4
- Whisk mustard, Worcestershire, garlic, 2 Tbsp. lemon juice, and 2 tsp. black pepper in a medium bowl. Whisking constantly, stream in ⅓ cup oil until emulsified. Transfer half of marinade to a small bowl, then whisk in mayonnaise and cornichons (this will be the special sauce). Season mayo dressing with salt; set aside.
- Season chicken thighs with salt and add to medium bowl with remaining marinade. Toss to coat. Let sit at room temperature, tossing occasionally, at least 30 minutes, or chill up to 4 hours.
- Prepare a grill for medium-high heat. Lightly oil grate. Grill chicken, turning once halfway through, until well charred and cooked through, 8–10 minutes. Transfer to a platter and let rest 5 minutes. If you have 6 chicken thighs, cut 2 of them in half and use 1½ thighs per sandwich.
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- Rinse the chicken with cold water, then pat dry with paper towels. Season with salt and pepper, to taste.
- Place the chicken directly over the hot coals. Move the chicken to the cooler zone after the flesh of the chicken has browned and grill marks form, on both sides, about 10 minutes (5 minutes on each side).
- Continue to grill the chicken over indirect heat with the lid closed. This will help maintain a constant temperature, about 300 degrees for about 35 to 40 minutes, until done (165 degrees F).
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