Grilled Chicken Caesar Salad Recipes

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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 :

GRILLED CHICKEN CAESAR SALAD



Grilled Chicken Caesar Salad image

Provided by Food Network

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 15

2 large egg yolks
2 tablespoons Dijon mustard
Juice from 1 lemon
2 to 3 teaspoons Worcestershire sauce
4 cloves garlic, crushed
1 teaspoon anchovy paste
Salt and ground black pepper
2 tablespoons olive oil
4 boneless, skinless chicken thighs
Salt and ground black pepper
1 tablespoon smoked paprika
1/2 cup grated Parmesan
1/2 cup grated Romano cheese
4 romaine lettuce hearts, sliced in half lengthwise
1 tablespoon olive oil

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 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

SIMPLE GRILLED CHICKEN CAESAR SALAD



Simple Grilled Chicken Caesar Salad image

This recipe is simple, but it always gets great reviews.

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 2 servings.

Number Of Ingredients 9

2 tablespoons butter, melted
1/4 teaspoon garlic powder
1/8 teaspoon seasoned salt
2 to 3 slices day-old bread, cut into 1/2-inch cubes
1/2 cup Italian salad dressing
2 boneless skinless chicken breast halves
6 cups torn romaine
1/2 cup shredded Parmesan cheese
1/3 cup creamy Caesar salad dressing

Steps:

  • In a bowl, combine the butter, garlic powder and seasoned salt; add bread cubes and toss to coat. Place on a baking sheet; bake at 350° for 8-10 minutes or until golden brown., Pour Italian dressing into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for at least 3 hours. , Drain and discard marinade. Grill chicken, uncovered, over medium heat or broil 4-6 in. from the heat for 6-7 minutes on each side or until juices run clear. Cut into strips or cubes; refrigerate until chilled., Just before serving, combine the romaine, cheese, croutons and chicken in a salad bowl. Drizzle with Caesar dressing; toss gently to coat.

Nutrition Facts :

MARINATED GRILLED CHICKEN CAESAR SALAD



Marinated Grilled Chicken Caesar Salad image

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

Provided by Chris from Kansas

Categories     Chicken Breast

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

1/2 cup red wine vinegar
1/2 cup 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
1 bunch romaine lettuce, torn (12 cups)
1 1/2 cups caesar-flavor 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 12-15 minutes or until juices run clear, turning several times.
  • Meanwhile, in a bowl, combine the romaine, croutons and tomatoes; add dressing and toss to coat. Divide among six salad plates.
  • Slice chicken; arrange on salads.

SIMPLE GRILLED CHICKEN CAESAR SALAD



Simple Grilled Chicken Caesar Salad image

Marinated chicken breasts grilled to perfection are topped with classic Caesar fixings and a few surprise ingredients to make this easy salad.

Provided by My Food and Family

Categories     Home

Time 40m

Yield 4 servings

Number Of Ingredients 7

1/2 cup KRAFT Classic Caesar Dressing, divided
4 boneless skinless chicken breasts (1 lb.)
8 cups tightly packed torn salad greens
1/4 cup sliced red onions
1/4 cup OSCAR MAYER Real Bacon Bits
1/4 cup KRAFT Grated Parmesan Cheese
2 Tbsp. BULL'S-EYE Original Barbecue Sauce

Steps:

  • Heat grill to medium heat.
  • Pour 1/4 cup dressing over chicken in shallow dish; turn to evenly coat both sides of chicken. Refrigerate 10 min.
  • Remove chicken from dressing; discard dressing. Grill chicken 6 to 8 min. on each side or until done (165°F). Slice chicken.
  • Cover 4 salad plates with greens; top with chicken, onions, bacon bits and cheese. Mix barbecue sauce with remaining dressing; drizzle over salads just before serving.

Nutrition Facts : Calories 310, Fat 16 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 90 mg, Sodium 740 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 32 g

GRILLED CHICKEN BACON RANCH SALAD



Grilled Chicken Bacon Ranch Salad image

This chicken bacon ranch salad is packed full of protein and makes enough to serve a crowd, but can be scaled down easily!

Provided by thedailygourmet

Categories     Chicken Salad

Time 15m

Yield 10

Number Of Ingredients 9

4 heads baby artisan lettuce
1 pound grilled chicken breast, sliced
10 ounces multi-colored cherry tomatoes, halved, or more to taste
1 cup thinly sliced mini peppers
½ pound cooked bacon, chopped
½ cup ranch dressing
2 medium avocados - peeled, pitted, and cubed
½ cup multicolored tortilla strips
pollo asado seasoning

Steps:

  • Remove core from each mini artisan lettuce. Place each lettuce head on a large cutting board and cut each lettuce head into bite-sized pieces, using a sharp knife. Place lettuce in a very large bowl.
  • Add chicken, tomatoes, and peppers to salad greens and sprinkle with chopped bacon. Pour in ranch dressing and toss to combine.
  • Sprinkle cubed avocado and tortilla strips over the the salad and season with pollo asado seasoning, if desired.

Nutrition Facts : Calories 344.6 calories, Carbohydrate 8.6 g, Cholesterol 66.8 mg, Fat 23.7 g, Fiber 3.9 g, Protein 24.7 g, SaturatedFat 5.4 g, Sodium 699.3 mg

GRILLED-CHICKEN CAESAR SALAD



Grilled-Chicken Caesar Salad image

Categories     Salad     Chicken     Fish     Leafy Green     Appetizer     Quick & Easy     Parmesan     Spring     Summer     Grill/Barbecue     Gourmet     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 13

1 1/2 lb skinless boneless chicken breast halves
1/2 cup olive oil
1 teaspoon salt
3/4 teaspoon black pepper
2 garlic cloves, smashed
3 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
1 teaspoon anchovy paste
2 (10-oz) packages hearts of romaine
1/2 cup grated Parmigiano-Reggiano
1 1/2 cups plain or flavored croutons
Special Equipment
a well-seasoned large (2-burner) ridged grill pan

Steps:

  • Heat lightly oiled grill pan over moderately high heat until hot but not smoking. Meanwhile, pat chicken dry and coat with 1 tablespoon oil, then sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill chicken, turning over once, until just cooked through, 14 to 16 minutes total.
  • While chicken grills, blend garlic, lemon juice, mustard, anchovy paste, and remaining 1/2 teaspoon salt and 1/2 teaspoon pepper in a blender until combined. With motor running, add remaining 7 tablespoons oil in a slow stream, blending until emulsified.
  • Transfer chicken to a cutting board and cut into 1/2-inch-thick slices. Toss chicken with 2 tablespoons dressing in a large bowl. Add romaine, cheese, remaining dressing, and croutons and toss.

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