Grilled Chicken Caesar Salad

1. 1

   Preheat a grill or grill pan to medium high.

2. 2

   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.

3. 3

   Pound the chicken with a mallet or heavy skillet until about 1/8 inch thick.

4. 4

   Season with salt and pepper and toss with 1 tablespoon of the Caesar dressing.

5. 5

   Grill the chicken until golden and crisp, 3 to 4 minutes per side.

6. 6

   Brush the bread with olive oil on both sides and grill, turning, until toasted, about 2 minutes.

7. 7

   Rub with the remaining garlic clove.

8. 8

   Brush the romaine with 1 to 2 tablespoons of the dressing and grill until marked, 1 to 2 minutes per side.

9. 9

   Chop the lettuce and transfer to a bowl.

10. 10

    Cut the bread and chicken into bite-size pieces and add to the bowl.

11. 11

    Toss with the remaining dressing, the parmesan, and pepper to taste.

12. 12

    Garnish with more parmesan.

13. 13

    Per serving: Calories 610; Fat 44 g (Saturated 9 g); Cholesterol 85 mg; Sodium 565 mg; Carbohydrate 18 g; Fiber 5 g; Protein 36 g

14. 14

    Photograph by Antonis Achilleos

* Per serving · 4 servings · Values may vary.

No additional tips available.