Grilled Chicken Salad

Grilled Chicken Salad

Posted by on Nov 2, 2016 in Dinner | 0 comments


  • 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


  • Preheat a grill or grill pan to medium-high.
  • Make the dressing: Chop 2 garlic gloves 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

Per serving

Calories 610

Fat 44 g

Fat saturated 9 g

Cholesterol 85 mg

Sodium 565 mg

Carbohydrate 18 g

Fiber 5 g

Protein 36 g




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