0 (0)

Healthy Eating, Mains, Quick and Easy, Salads

Grilled chicken Caesar salad

Grilled chicken Caesar salad
Bob Chamberlin / Los Angeles Times

Now that it's officially grilling season, here's a meal that makes the most of a night at the barbecue. Grill a batch of chicken breasts, then save the extras to make this grilled chicken Caesar salad. Start out by marinating ... Read more

Total time: 20 minutes | Serves 6
  • 1 egg
  • 1 tablespoon minced garlic
  • 2 oil-packed anchovy filets, patted dry and minced
  • 3/4 teaspoon coarse salt
  • 2 tablespoons lemon juice
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup grated Parmigiano-Reggiano cheese, plus more for garnish
  • 3 hearts of romaine lettuce, well-chilled
  • 1 1/2 cups homemade or purchased large croutons
  • 4 lemon-grilled chicken breasts, thinly sliced
  • Freshly ground pepper

Step 1Cook the egg in boiling water for 2 minutes. Immediately rinse it with cold water until the egg is cool enough to handle. Set aside.

Step 2To make the dressing, whisk together the garlic, anchovies, salt and lemon juice in a small bowl. Peel the egg and add it to the bowl, whisking the dressing until thick, about 1 minute. Slowly drizzle in the oil, whisking vigorously to thicken. Whisk in the cheese. Taste and adjust the flavor. Set aside.

Step 3Separate the romaine leaves. To assemble the salad, pour half of the dressing in the bottom of an oversized bowl. Add the croutons and toss in the dressing until thoroughly coated. Add the lettuce and remaining dressing. Toss just until coated. Divide the salad among 6 plates. Arrange the sliced chicken over the top. Garnish with additional cheese and freshly ground pepper. Serve immediately.

Note: Although many recipes call for uncooked eggs, the U.S. Department of Agriculture has found them to be a potential carrier of food-borne illness and recommends that infants, the elderly and immuno-compromised people avoid raw eggs.


Grilled fresh mahi-mahi with jalapeno cilantro sauce
Grilled fresh mahi-mahi with jalapeno cilantro sauce

Mediterranean radicchio and farro salad
Mediterranean radicchio and farro salad

Caramelized fig cake with lemon anglaise
Caramelized fig cake with lemon anglaise

Anarkali Mulligatawny
Anarkali Mulligatawny

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Healthy Eating

Kale and wild rice salad with raisins and walnuts
Nettle frittata with green garlic and ricotta
Composed salad with tuna and cannellini beans
Tofu with ginger vinegar