Chicken Recipes: Chargrilled Chicken Caesar Salad

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BBQ: Chargrilled chicken Caesar salad
[Music]>>BBQ recipes, chargrilled chicken Caesar
salad This delicious grilled chicken salad is perfect
for summer entertaining. The chicken can be done on an outdoor grill,
in a grill pan on the stove, or under the broiler in your oven.
You can leave out the anchovies if you don’t like them.
Serves 4. You’ll need:
A large baking sheet. A grill pan (if you’re using the grill).
A mini food processor or hand-held blender. A large bowl.
And a cheese grater. For the ingredients you’ll need:
Three and a half oz or 100g of day-old baguette or crusty white bread.
Four tablespoons of olive oil. Fourteen oz or 400g of skinless boneless chicken
breasts. One large head of romaine lettuce, leaves
torn into bite size pieces. Ten oz or 30g of Parmesan cheese shavings.
Salt and pepper. For the dressing you’ll need:
Three and a half fluid oz or 100ml of extra virgin olive oil.
One tablespoon of Dijon mustard. Three tablespoons of good-quality mayonnaise.
Four anchovy fillets, chopped (optional) Half a teaspoon of Worcestershire sauce.
One garlic clove, crushed. Two tablespoons of finely grated Parmesan
cheese. And a pinch of sugar.
Step 1: Preheat your oven to 400oF or gas mark 6 or 200oC.
Trim the bread of any crusts and cut into 3/4in or 2cm cubes.
Toss them with three tablespoons of the olive oil, season well with salt and pepper, and
spread them out on a large baking sheet. Cook them at the top of the oven for 6-8 minutes,
turning occasionally until they are golden brown on all sides.
Make sure they don’t burn! Then set them aside to cool.
Step 2: Rub the chicken breasts with olive oil, salt, and pepper.
To cook on your grill, place over medium-hot coals until brown, around seven minutes.
Turn and continue grilling until chicken is cooked all the way through with no trace of
pink, about five more minutes. If you’re not grilling outdoors, you can cook
in a grill pan or place under a broiler for five minutes on each side, until cooked through
and nicely charred. Set aside to cool, then slice.
Step 3: To make the dressing, put all the ingredients into a bowl or mini food processor
and blend until thick and creamy. Season with salt and pepper.
Step 4: To serve, put the lettuce in a large bowl and toss it with the dressing.
Top with croutons and Parmesan shavings and arrange the warm chicken slices on top.

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