Chicken Caesar Salad

Makes 6
Prep 15 m
Grill 10 m



  1. 1 of 3 Mash anchovy fillets. Whisk in mashed garlic and mustard. Stir in vinegar and lemon juice; whisk in sugar, salt and pepper. Slowly whisk in oil until thickened. Add half the dressing (about 1/2 cup) to chicken in a plastic bag; seal. Reserve remaining dressing. Marinate chicken at room temperature, 20 minutes.
  2. 2 of 3 Heat grill, broiler or grill pan to medium-high heat. Grill chicken until instant-read thermometer registers 170 degrees F, about 3 to 5 minutes per side. Let chicken rest 5 minutes.
  3. 3 of 3 In large bowl, toss remaining dressing, Parmesan and croutons. Slice chicken diagonally into thin strips; layer over salad.
Nutrition Information for Chicken Caesar Salad
Servings Per Recipe: 6
Per Serving: 319 kcal cal., 30 g pro., 386 mg sodium, 7 g carb., 19 g Fat, total, 69 mg chol., 2 g fiber, 3 g sat. fat
© Copyright Meredith Corporation. All Rights Reserved.
Printed from 07/20/2019