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Chicken and Romaine Salad with Creamy Caesar Dressing

Jamie Purviance

Fuel Type:

  • People

    Serves 4

  • Prep Time

    20 mins

  • Grilling Time

    8 to 12 mins

Ingredients
Instructions

the Ingredients

20151023095403 Row Poultry 64

Dressing

  • Completed step ½ cup mayonnaise
  • Completed step 2 tablespoons freshly grated Parmigiano-Reggiano® cheese
  • Completed step 2 tablespoons extra-virgin olive oil
  • Completed step 2 tablespoons fresh lemon juice
  • Completed step 2 teaspoons anchovy paste
  • Completed step 2 teaspoons Dijon mustard
  • Completed step 1 large garlic clove, minced
  • Completed step ¼ teaspoon Worcestershire sauce
  • Completed step ¼ teaspoon freshly ground black pepper
 
  • Completed step 4 boneless, skinless chicken breast halves, each about 6 ounces
  • Completed step 3 hearts of romaine, each cut lengthwise in half, trimmed
  • Completed step Extra-virgin olive oil
  • Completed step Kosher salt
  • Completed step Freshly ground black pepper
  • Completed step 4 slices country-style white bread, each about ¾ inch thick

Take Your Grilling Anywhere

FIRE UP YOUR GRILL

Instructions

  • Whisk the dressing ingredients until smooth.

    Related Grill Skills

    Mincing Garlic
  • Prepare the grill for direct cooking over medium heat (350° to 450°F).
    Prepare the grill for cooking over medium heat (400°F).
  • Lightly brush the chicken breasts and romaine with oil and season evenly with salt and pepper. Grill the chicken over direct medium heat, with the lid closed, until the meat is firm to the touch and opaque all the way to the center, 8 to 12 minutes, turning once. At the same time, grill the romaine over direct medium heat until slightly wilted, 3 to 4 minutes, turning once. During the last 1 to 2 minutes of grilling time, toast the bread over direct heat, turning once. Remove from the grill and let the chicken rest for 3 to 5 minutes.
    Lightly brush the chicken breasts and romaine with oil and season evenly with salt and pepper. Grill the chicken over direct medium heat, with the lid closed, until an instant-read thermometer inserted into the thickest part of the chicken registers 165°F, 8 to 12 minutes, turning once. At the same time, grill the romaine over direct medium heat until slightly wilted, 3 to 4 minutes, turning once. During the last 1 to 2 minutes of grilling time, toast the bread over medium heat, turning once. Remove from the grill and let the chicken rest for 3 to 5 minutes.
    Lightly brush the chicken breasts and romaine with oil and season evenly with salt and pepper. Grill the chicken over medium heat, with the lid closed, until the thickest part of the chicken registers 165°F, 8 to 12 minutes, turning once. At the same time, grill the romaine over medium heat until slightly wilted, 3 to 4 minutes, turning once. During the last 1 to 2 minutes of grilling time, toast the bread over medium heat, turning once. Remove from the grill and let the chicken rest for 3 to 5 minutes.
  • Cut the chicken into thin slices and cut the bread into croutons about ¾ inch square. Place the romaine on serving plates and top with chicken and croutons. Serve right away with the dressing on the side.

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