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Grilled Chicken Salad


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"how to make a salad"

Serves 4 | Prep Time 15 | Cook Time 15

Why I Love This Recipe

it is easy and healthy and tastes good


Ingredients You'll Need

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


Directions

Preheat a grill or grill pan to medium high. Make the dressing


Chop 2 garlic cloves 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.


Pairs Well With

water


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