Marinated Grilled Chicken Breast and Caesar Salad with Romaine Lettuce, Croutons, Bacon Bits, and Parmesan Cheese, tossed in ready made Caesar Salad Dressing with some Lemon Juice. Add just a bit more anchovy paste to bring out some flavor.
Servings: 4
Ingredients
- 2 Chicken Breasts - Sliced in half for 4 Fillets
- 200 g Romaine Lettuce
- 3/4 C Caesar Salad Dressing - About 1/2 C - 3/4 C
- 3/4 C Garlic Croutons
- 2 Tbl Bacon Bits
- 2 Tbl Parmesan Cheese - Powder or 4 Tbl freshly grated, plus more on top
- 1 Tbl Lemon Juice
- 1/2 tsp Anchovy Paste - optional
Grilled Chicken Marinade
- 1/2 C Water
- 1/4 C EVOO
- 2 tsp Parmesan Cheese
- 1 tsp Chicken Powder & Sea Salt - each
- 1/2 tsp Lemon Juice
- 1/4 tsp Liquid Smoke & Onion Powder - each
- 1/8 tsp Black Pepper & Smoked Paprika - each
Instructions
- Marinated Chicken Fillets: Combine the grilled chicken marinade ingredients together and whisk well. Slice the chicken breast to create fillets and add them to the marinade. Refrigerate for at least 1 hour.
- Grilled Chicken: Place the chicken on a hot grill and discard the marinade. Cook for about 10 minutes. Flip over halfway. It should no longer be pink in the middle or an internal temperature of 157 F. If using a double-sided grill, your cook time will be less, about 8 minutes. Let rest for a few minutes. Meanwhile, prepare the Caesar salad. You can also sear the chicken breast and set aside to chop and add to the salad.
- Caesar Salad: Place into the salad bowl Caesar salad dressing, lemon juice, Parmesan, bacon bits, and anchovy paste if adding and mix well. Chop or tear the romaine lettuce into bite-sized pieces and wash. Drain and dry really well. Add to the salad bowl with croutons and toss well.
- Chicken Caesar Salad: Dice the rested and cooled chicken fillets and serve on top the plated Caesar salad with more fresh Parmesan grated over the top. The sliced or diced chicken can be tossed in with the salad or served on top or to the side.
Notes
Caesar Salad Portions
Use the below guideline for a scalable Caesar salad. Adding more or less based on preference. The below portions will make 1 main course or 2 lunches/side dishes.- 50g-90g of Chicken Breast
- 50g Romaine Lettuce - about 90g-100g without Chicken
- 26g - 42g Caesar dressing. 2 Tbl (26g) for a Light & 3 Tbl (42g) for Heavy
- 12g - 15g Croutons or just shy of 1/4 cup
- 4 g Parmesan Cheese or 1/2 Tbl of Powdered, 1 Tbl for freshly grated
- 4 g Bacon Bits or 1/2 Tbl
- 3/4 tsp Lemon Juice
- 1/8 tsp Anchovy paste, optional