Grilled Romaine & Chicken Caesar Salad
Serves: 4
Prep Time: inutes
Cook Time: inutes
Total Time: inutes
Very few ingredients compliment juicy, flavorful boneless skinless Bell & Evans Chicken Breasts like fresh, crisp Romaine hearts. The chicken is flavorful on its own, so the simple compliment of a few basic ingredients make this salad irresistible.
Ingredients
Dressing
- Juice of 2 Limes
- 1 tsp Dijon mustard
- 1-2 Cloves of garlic
- 1 tsp Capers
- 3 Anchovies
- 2 T Parmesan, grated
- ½ Cup Olive oil
- Salt & pepper, to taste
Chicken
- 4 Bell & Evans boneless skinless chicken breasts
- 2 T Olive oil
- Juice of 1 lime
- Salt & pepper, to taste
Salad
- 3 Heads of romaine hearts cut in half
- 1 Red onion, peeled & sliced
- 2 T Olive oil
- Croutons, for serving
- Parmesan shavings, for serving
Preparation
Dressing
- In a blender combine lime juice, mustard, garlic, capers, anchovies and parmesan cheese. Blend until smooth.
- While blender is running slowly stream in olive oil until well emulsified.
- Season with salt and pepper.
Chicken
- Pre- Heat Grill to medium-high heat
- Marinate chicken with olive oil, lime juice, salt and pepper
- Grill both sides until golden brown and thoroughly cooked to an internal temperature of 170°F as measured by a meat thermometer.
- Remove from heat and cover with foil to keep warm.
Salad
- Gently brush oil evenly over cut sides of romaine hearts with olive oil. Season with salt & pepper. Repeat the same with the red onions.
- Over medium- high heat grill romaine (cut side down) for 1-2 minutes until grill marks appear watching closely to prevent burning. Romaine should become slightly wilted. Repeat the same with the red onions.
Serving
- Place romaine hearts on plate grilled side up. Drizzle with dressing.
- Serve with grilled sliced chicken and onions.
- Garnish with parmesan shavings and croutons.
