Wednesday, June 20, 2012

Grain-Free Goodness: Grilled Chicken Caesar Salad

Dinner with friends: divine. This dinneralfresco, with friends, and an amazing rose´: a perfect Spring evening.

Starting with rose´ is totally optional, but honestly, why not?

A key to this delicious, flavor-packed meal is the lightly charred romaine. Oh my.

Add to the grilled romaine some tender grilled chicken, handmade croutons (not if you're grain-free like me), and a dressing so good it had me licking the spatula clean (a la` cake batter), and you have one unforgettable Caesar Salad.


Oh, and let me mention the encore: homemade strawberry frozen yogurt and coconut milk mint-chip ice cream? Recipes forthcoming...

Grilled Chicken Caesar Salad
Adapted from

Serves 6-8

1/2 C freshly grated parmesan cheese (can do in food processor with grater blade)
8 anchovy fillets
3 TBS fresh lemon juice
3 garlic cloves
2 TBS Dijon mustard
3/4 C olive oil
Salt & pepper

4 breasts of chicken
olive oil
2 tsp chopped fresh thyme
1 tsp chopped fresh rosemary
Salt & pepper

3 Tbs olive oil
4 garlic cloves, minced
2 tsp chopped fresh thyme
1 tsp chopped fresh rosemary
3 3/4-inch-thick slices whole grain bread, crusts removed, cut into 3/4-inch cubes (4 cups)
Salt & pepper

3 hearts of romaine, sliced in half lengthwise
1/2 cup freshly grated parmesan cheese
Cracked black pepper

For dressing:
Combine all ingredients other than olive oil in a food processor; blend well. With processor running, add olive oil in a slow stream. Season with salt and pepper.

For croutons:
Preheat oven to 325F. Heat 3 TBS olive oil in a medium skillet over medium heat. Add garlic and fresh herbs and saute until fragrant, about one minute. Remove from heat and add bread cubes; toss to coat. Spread out bread cubes on a rimmed baking sheet and sprinkle with salt and pepper. Bake until croutons are golden, about 15-18 minutes, stirring occasionally.

For grilled chicken & romaine:
Preheat grill to high heat. Spray with cooking oil.

Smother chicken breasts with a little olive oil. Season evenly with fresh herbs, salt & pepper.

Grill chicken over high heat until cooked all the way through, or until internal temperature reaches 165F, about 4-6 minutes per side. After flipping chicken halfway through cooking, brush olive oil over cut sides of romaine. Place romaine, cut side down, on grill and cook until just charred, about 2-3 minutes.

To assemble salad:

On a large platter, arrange romaine leaves, cut/charred side up. Slice chicken breast and lay on top of romaine. Top with 1/2 cup grated parmesan, croutons, and cracked black pepper.


kmcory said...

Yum. I love the idea of roasting the romaine.

Becky said...

Grilling the romaine adds an entirely new flavor. It is SO good. Hard to explain unless you just give it a try. :)