GRILLED CHICKEN RECIPE FOR SALAD RECIPES

Name: Grilled Chicken Caesar Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 3 cloves garlic; 1/2 cup extra-virgin olive oil, plus more for brushing; 2 to 4 anchovy fillets, chopped; Juice of 1 lemon; Kosher salt and freshly ground pepper; 1 pound skin-on, boneless chicken breastsu00A0; 4 (1/2-inch-thick) slices focaccia or whole-wheat Italian bread; 4 romaine lettuce hearts, halved lengthwise; 3/4 cup freshly grated parmesan cheese, plus more for garnish

GRILLED CHICKEN CAESAR SALAD RECIPE | FOOD NETWORK KITCHEN ...

Grilled Chicken Caesar Salad Recipe | Food Network Kitchen ... image

Provided by Food Network Kitchen

Categories main-dish

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 9

Ingredients

3 cloves garlic
1/2 cup extra-virgin olive oil, plus more for brushing
2 to 4 anchovy fillets, chopped
Juice of 1 lemon
Kosher salt and freshly ground pepper
1 pound skin-on, boneless chicken breasts
4 (1/2-inch-thick) slices focaccia or whole-wheat Italian bread
4 romaine lettuce hearts, halved lengthwise
3/4 cup freshly grated parmesan cheese, plus more for garnish

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.

Nutrition Facts : Calories 610, FatContent 44 grams, SaturatedFatContent 9 grams, CholesterolContent 85 milligrams, SodiumContent 565 milligrams, CarbohydrateContent 18 grams, FiberContent 5 grams, ProteinContent 36 grams

BEST GRILLED CHICKEN SALAD - HOW TO MAKE GRILLED ... - DELISH

Best Grilled Chicken Salad - How to Make Grilled ... - Delish image

How to make an amazing grilled chicken salad from Delish.com.

Provided by DELISH.COM

Categories salad

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 4

Number Of Ingredients 14

Ingredients

2 boneless skinless chicken breasts (about 1 1/4 pounds)
1 tsp. ground coriander
1 tsp. dried oregano
Kosher salt
Freshly ground black pepper
5 tbsp. extra-virgin olive oil
4 tbsp. red wine vinegar
1 tbsp. freshly chopped parsley
4 romaine hearts, chopped
3 Persian cucumbers, thinly sliced
1 c. grape or cherry tomatoes, halved
2 avocados, sliced
4 oz. feta, crumbled
1/2 c. pitted kalamata olives, halved

Steps:

Heat grill to medium-high. Season chicken with coriander, oregano, salt, and pepper. Grill, covered, turning halfway through, until golden and no longer pink, 18 to 22 minutes. Let rest 5 minutes, then slice. Meanwhile, make dressing. Whisk olive oil, red wine vinegar, and parsley in a small bowl and season with salt and pepper. Divide lettuce, cucumbers, tomatoes, avocado, feta, and olives among four serving bowls. Top with sliced chicken, then drizzle with dressing.

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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.

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