1 clove garlic, minced
1 tablespoon olive oil
2 teaspoons parsley, chopped
1 teaspoon grated lemon peel
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

4 (1/2-inch thick) slices Italian bread
4 boneless, skinless chicken breasts
4 anchovies, rinsed, patted dry
2 cloves garlic
3 tablespoons mayonnaise
3 tablespoons freshly squeezed lemon juice
2 teaspoons Dijon-style prepared mustard
1 teaspoon Worcestershire sauce
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

8 cups Romaine lettuce, torn into pieces
1/3 cup crumbled Roquefort cheese


1. Prepare grill. Prepare Marinade: In medium bowl, whisk together all ingredients for marinade. Brush both sides of bread slices with marinade. Place chicken in bowl of remaining marinade and turn to coat all sides. Set chicken and bread aside.
2. Prepare Dressing: In food processor or blender, process anchovies, garlic, mayonnaise, lemon juice, mustard, and Worcestershire, processing until smooth. With processor running, gradually drizzle oil into dressing. Add salt and pepper. Set aside until needed.
3. Grill bread on both sides until browned. Transfer bread to cutting board and slice into 1-inch croutons. Grill chicken until firm and cooked through, 4 minutes on each side. Transfer chicken to a cutting board; slice into long and thin pieces.
4. In large salad bowl, toss together lettuce with dressing until evenly coated. Sprinkle with croutons and cheese; toss again. Top with chicken slices and serve.
If you are pressed for time, you can substitute the Dressing with bottled Caesar dressing. In addition, if you do not have a grill you can also use a broiler to cook the bread and chicken.
Grilled Chicken Caesar Sa
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