Grilled Chicken Caesar Salad
Transform the classic Caesar into a main-course salad by topping it with grilled chicken. Pounding the chicken breasts lightly before grilling helps them cook more evenly. Place each breast between two sheets of waxed paper or plastic wrap and pound gently with a meat mallet to an even thickness.
- 1 egg or 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
- 1/4 cup extra-virgin olive oil, plus more for brushing
- 1/2 tsp. salt, plus more, to taste
- Freshly ground pepper, to taste
- 1 1/4 lb. boneless, skinless chicken breast halves, pounded
lightly to an even thickness
- 3 romaine lettuce hearts
- Parmigiano-Reggiano cheese for shaving
In a blender, combine the egg or mayonnaise, garlic, anchovies to taste, mustard, lemon juice, Worcestershire sauce, vinegar, the 1/4 cup olive oil, the 1/2 tsp. salt and a generous grinding of pepper. Puree until smooth. Set the dressing aside.
Prepare a hot fire in a grill, or preheat a stovetop grill pan over high heat.
Brush the chicken breasts on both sides with 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 the chicken on the diagonal into slices.
Meanwhile, in a large bowl, combine the lettuce and dressing and toss to coat evenly. Arrange the lettuce on individual plates and top with the chicken slices. Using a vegetable peeler, shave the cheese over the salads and serve immediately. Serves 4.
Adapted from Williams-Sonoma Salad of the Day, by Georgeanne Brennan (Weldon Owen, 2012).