| Level: | Easy |
| Total: | 30 min |
| Prep: | 15 min |
| Cook: | 15 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 30 min |
| Prep: | 15 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- Deselect All
- 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
Instructions
- 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 |
| Total Fat | 44 grams |
| Saturated Fat | 9 grams |
| Cholesterol | 85 milligrams |
| Sodium | 565 milligrams |
| Carbohydrates | 18 grams |
| Dietary Fiber | 5 grams |
| Protein | 36 grams |
| Calories | 610 |
| Total Fat | 44 grams |
| Saturated Fat | 9 grams |
| Cholesterol | 85 milligrams |
| Sodium | 565 milligrams |
| Carbohydrates | 18 grams |
| Dietary Fiber | 5 grams |
| Protein | 36 grams |
Reviews
Delicious! I have made this salad several times. I don’t grill the lettuce, I prefer the crunch. I use Italian bread for the croutons.
sucks tastes like cafeteria food back in the day
This was actually very tasty. I made my own focaccia bread the day before and cut it into crouton size and drizzled olive oils and garlic in and then tossed the pieces in a grill pan j rim crispy in the outside and soft on the inside. Not the traditional dressing but it worked nicely.
I loved the dressing! I’ve never used anchovies before, but always wanted to. Wasn’t crazy about the lettuce, but the bread and chicken were top notch! Will make this again!
This is an AMAZING recipe. A little prep work and then BBQ all of 5 minutes and you have a delicious, warm, satisfying dinner. My husband and I loved it. Wouldn’t change a thing. Cant wait to make it again soon.
This recipe was amazing! Simple and quick I doubled the recipe and fed all the guests including the young children. It was a hit.
Yum
Yes, this recipe is amazing! Couldn’t find skin on boneless chicken but skinless was great. We don’t grill, so I used a double cast iron skillet with ridges. Definitely a keeper!
I absolutely loved this recipe! I didn’t have focaccia or any sort of bread, but the grilled chicken mixed with the Caesar dressing atop romaine lettuce and Parmesan was restaurant quality! Definitely recommend!
Great recipe! I was a little hesitant about grilling the romaine since I’d never done it before so I skipped that part but it was still a huge hit! The dressing has an essence of a ceasar dressing but is much lighter and more refreshing. Perfect for a hot summer day!