Grilled Chicken Caesar Salad :-These past few weeks have been a struggle for me, but this crisp, fresh Caesar salad with homemade crispy croutons and deliciously juicy grilled chicken (hello, Spring!) has been helping me get through difficult times. It is finally beginning to warm up enough to utilize a grill, so let’s begin with that. However, when it snows in the middle of April in Chicago, I will place these chicken breasts on a grill pan and continue cooking them.
Grilled Chicken Caesar Salad
INGREDIENTS:
FOR THE CROUTONS
- Three tablespoons of olive oil that is extra-virgin
- 2 tablespoons of fresh parsley leaves that have been chopped
- 1 clove of garlic, freshly ground black pepper, and Kosher salt, grated, according to personal preference
- Ciabatta bread cubes equaling four cups
FOR THE CHICKEN
- Three tablespoons of olive oil that is extra-virgin
- 2 teaspoons of lemon juice that has been freshly squeezed
- The zest of two tablespoons of lemon, one clove of garlic, grated Kosher salt,
- Â freshly ground black pepper, according to personal preference
- Half a pound of chicken breasts that are boneless and skinless
FOR THE DRESSING
- 1/4 cup of mayonnaise
- One-fourth of a cup of buttermilk
- Parmesan cheese, freshly grated, three tablespoons
- grated garlic clove number one
- 1 tablespoon of lemon juice that has been freshly squeezed
- Dijon mustard, one-half of a teaspoon
- Worcestershire sauce, one-half of a teaspoon
- Kosher salt and freshly ground black pepper, according to personal preference
FOR THE SALAD
- a couple of heads of romaine lettuce
- roughly chopped ¼ cup of freshly grated Parmesan salt
INSTRUCTIONS:
FOR THE CROUTONS
- The oven should be preheated to 400 degrees Fahrenheit.
- To combine the garlic, parsley, and olive oil in a small bowl, use a whisk to incorporate the ingredients. The amount of salt and pepper that you add should be determined by your own preferences.
- A single layer of bread cubes should be spread out on a baking sheet after they have been placed on the sheet. After stirring in the olive oil mixture,
- the ingredients should be gently swirled together to combine. After placing in the oven, bake for approximately 13 to 15 minutes, or until the surface of the item is golden and crisp.
FOR THE CHICKEN
- The following ingredients should be combined in a bowl of a reasonable size: olive oil, lemon juice, lemon zest, garlic, one teaspoon of salt, and half a teaspoon of pepper.
- When you have finished putting the chicken and olive oil combination in a large bowl or a Ziploc bag with a capacity of one gallon, marinate the chicken for at least two hours while turning the bag occasionally.
- Carefully remove the chicken from the marinade and allow it to drain.
- Bring the temperature of the grill up to a medium-high level.
- It is recommended that you place the chicken on the grill and cook it for approximately four to five minutes on each side, turning it occasionally,
- until it achieves an internal temperature of 165 degrees Fahrenheit and is cooked all the way through. You should wait until the mixture has cooled down before slicing it into bite-sized pieces.
FOR THE DRESSING
- The mayonnaise, buttermilk, Parmesan, garlic, lemon juice, Dijon, and Worcestershire sauce should be mixed together in a medium bowl using a whisk. Season with salt and pepper per personal preference.
FOR THE SALAD
- In order to put together the salad, you should first put romaine lettuce in a large bowl, and then you should add chicken and croutons on top of the lettuce.
- Once the dressing has been poured over the salad, give it a gentle toss to ensure that all of the components are well distributed. Add some Parmesan cheese on the top.
Notes:
- As soon as this salad has been prepared, it is recommended that it be served to the guests.
- It is more likely that the lettuce that has been grilled will turn mushy if it is allowed to sit for a longer period of time.
