Grilled Chicken Caesar
Pounding boneless chicken breasts lightly helps them to cook more evenly. Place 1 breast between 2 sheets of waxed paper or plastic wrap and pound gently 3 or 4 times with a metal meat pounder or the base of a small saucepan to an even thickness. Repeat with the remaining breasts.
- 1 Tbs. mayonnaise
- 2 garlic cloves, minced
- 1 to 3 anchovy fillets, finely chopped (optional)
- 2 tsp. Dijon mustard
- Juice of 1 lemon
- 1 tsp. Worcestershire sauce
- 1 tsp. red wine vinegar
- 5 Tbs. olive oil
- 1/2 tsp. salt, plus more, to taste
- Freshly ground pepper, to taste
- 1 1/4 lb. boneless, skinless chicken breasts, pounded lightly to an even thickness
- 3 heads romaine lettuce, pale inner leaves only
- 3 oz. Parmigiano-Reggiano cheese, shaved
Make the dressing
In a blender, combine the mayonnaise, garlic, anchovies, mustard, lemon juice, Worcestershire sauce, vinegar, 4 Tbs. of the olive oil, the 1/2 tsp. salt and a generous pinch of pepper. Process until smooth.
Grill the chicken
Prepare a hot fire in a grill. Alternatively, preheat a stovetop grill pan over high heat.
Brush both sides of the chicken breasts with the remaining 1 Tbs. olive oil and season generously with salt and pepper. Place the chicken on the grill rack or in the grill pan and cook, turning once, until opaque throughout, 4 to 5 minutes per side. Transfer to a cutting board and let stand for 5 to 7 minutes. Cut on the diagonal into slices.
Assemble the salad
Meanwhile, in a large bowl, combine the lettuce and dressing and toss to coat evenly. Arrange the lettuce on individual plates, top with the chicken slices and cheese and serve immediately. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Salad, by Brigit L. Binns (Oxmoor House, 2007).