Grilled Dijon Chicken Caesar Salad Recipes

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 CHICKEN CAESAR SALAD

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.

GRILLED DIJON CHICKEN CAESAR SALAD

Steps:

• Preheat grill to medium heat. Brush chicken with 2 Tbsp. of the mustard. Grill 15 min. or until chicken is cooked through (170°F), turning over after 8 min. Cut chicken diagonally into thin slices; set aside.
• Combine remaining 1 Tbsp. mustard, the oil, garlic, lemon juice and cheese in medium bowl.
• Cover large platter with lettuce; top with chicken. Drizzle with the mustard mixture.

DIJON CHICKEN CAESAR SALAD

Steps:

• In a small bowl, whisk the lemon juice, oil, sour cream, water, Worcestershire sauce, mustard, garlic and pepper. Stir in 1 tablespoon Parmesan cheese. , Toss the romaine with 1/4 cup dressing; divide among four plates. Top with chicken; drizzle with remaining dressing. Sprinkle with remaining Parmesan cheese.

GRILLED MARINATED CHICKEN CAESAR SALAD

Steps:

• Mix oil, mustard, lemon zest, lemon juice, Worcestershire sauce, garlic, sugar and pepper in small bowl. Pour 1/4 cup of the mustard mixture over chicken in nonmetal bowl; toss to coat. Cover. Refrigerate at least 1 hour to marinate. Refrigerate remaining mustard mixture until ready to serve.
• Preheat grill to medium-high heat. Drain chicken; discard marinade. Grill chicken 10 to 15 min. or until cooked through, turning once. Cut into thin strips.
• Toss chicken with lettuce, mushrooms, tomatoes and croutons in large bowl. Add reserved mustard mixture; mix lightly. Sprinkle with Parmesan cheese. Serve immediately.

GRILLED CHICKEN CAESAR SALAD WITH GOUDA

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.

GRILLED CHICKEN CAESAR SALAD

Steps:

• To Marinate the Chicken:.
• Trim any visible fat from the chicken.
• Note: Chicken breasts cook better if they are the same thickness all the way through. We slightly butterfly the breasts by opening up the thickest part and folding it open. The finished breast should be all one piece roughly the same thickness. This step is optional however it assures even cooking.
• In a large plastic zip lock bag, place chicken breasts and the cup and a half of the dressings. Zip the bag and with your hands, work the dressing into all sides of the breasts.
• Place the bag in the refrigerator and marinate for at least four hours or overnight.
• To Prepare the Croutons:.
• Preheat oven to 350 degrees.
• Place diced baguette or marble bread in a large bowl and toss with melted butter, garlic powder, paprika and parsley flakes until well coated.
• Pour coated croutons onto a sheet pan and bake for 20 minutes, turning halfway through.
• Cool completely and store in a zip lock bag until ready to use.
• Note: This recipe makes enough croutons for several servings. Any leftovers will store well at room temperature for later use - not to mention they are delicious to munch on!
• To Cook the Chicken:
• Heat a ribbed grill pan on your stovetop or heat an outdoor grill (preferred) until very hot.
• Remove chicken from the marinade (discard the marinade - do not use for dressing the salad) and grill 3-5 minutes on both sides. If they are not done, move to a cooler part of the grill so they don't burn, or turn flame down if you are using your stove top, and continue to cook until done.
• Helpful hint: Use the poke test to test for doneness: Poke in thickest part of the breast with your finger. If it bounces back it is done.
• Cover chicken loosely with foil and let rest for five minutes.
• For the Dressing:.
• In a large bowl, mash chopped garlic cloves to a fine paste with salt.
• Stir in egg yolks and Dijon mustard.
• Add anchovies, and grind to a paste.
• Add lemon juice, Worcestershire, and season with pepper.
• Slowly whisk in olive oil until dressing is creamy.
• Add lettuce to bowl, and toss to coat leaves thoroughly with dressing and grated Parmesan.
• Sprinkle croutons and sliced chicken over salad.

GRILLED CAESAR CHICKEN BREASTS

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.