What is a really good Grilled chicken Caesar salad recipe?

I had one the other day for lunch at this really nice restaurant and it was awesome. Anyone have any great recipes? Thanks.What is a really good Grilled chicken Caesar salad recipe?
The secret is in the dressing and here is the best recipe I have found. Just add grilled chicken breast on top.





Traditional Caesar Salad


For croutons


2 tablespoons butter


2 tablespoons extra virgin olive oil


2 cloves garlic, halved


3 cups 1/2 inch cubes French bread or Italian bread


salt and pepper


For salad


4 cloves garlic, peeled


1/2 teaspoon salt


2 teaspoons lemon juice (fresh is best)


1 teaspoon Worcestershire sauce


3 anchovy fillets, rinsed and patted dry


1/2 cup extra virgin olive oil


2 large eggs, boiled gently for 2 minutes


1/2 cup parmesan cheese, shredded


2 heads romaine lettuce, torn into bite size pieces


In small sauce pan, heat butter, olive oil, and garlic from top of recipe.


When butter is melted, remove from heat and let sit for 10 minutes.


Remove garlic, toss bread cubes with butter mixture.


Spread on baking sheet and bake at 350 F shaking pan once or twice, until croutons are golden brown (about 10 minutes).


Set aside.


In large wooden salad bowl, run garlic clove around the inside of the bowl.


Mash together the 4 cloves of garlic and the 1/2 tsp salt until they form a paste.


Whisk in lemon juice, Worcestershire sauce, and salt and pepper to taste.


Mash anchovy fillets in small bowl until they form a paste.


Add anchovy paste to garlic mixture and whisk well.


Add 1/2 cup of extra virgin olive oil in a slow steady stream, whisking constantly.


Add coddled eggs and whisk until blended.


Add romaine pieces and croutons, and toss until coated with dressing.


Sprinkle on Parmesan cheese and toss lightly.


Serve immediatelyWhat is a really good Grilled chicken Caesar salad recipe?
1/3 cup bottled Caesar salad dressing


2 tablespoons Dijon mustard


2 skinless boneless chicken breast halves


4 1/2-inch-thick diagonal slice French bread baguette





4 drained canned anchovy fillets








4 cups bite-size pieces romaine lettuce








Grated Pecorino Roman cheese





PreparationPrepare barbecue (medium-high heat) or preheat broiler. Whisk dressing and mustard in small bowl to blend. Reserve 1/3 cup dressing mixture for salad. Brush chicken with remaining mixture; season with salt and pepper. Grill or broil chicken until cooked through, about 4 minutes per side. Transfer chicken to plate. Grill or broil bread until lightly toasted, about 1 minute per side. Tranfer toasts to work surface; top each toast with 1 anchovy.


Toss lettuce in medium bowl with reserved 1/3 cup dressing mixture; divide salad between 2 plates. Cut chicken crosswise into thin slices; arrange over lettuce. Sprinkle salads with cheese. Garnish with anchovy toasts and serve.












1 (10.75 ounce) can Campbell's庐 Condensed Cream of Chicken Soup (regular or 98% Fat Free)


1/2 cup water


2 tablespoons cider vinegar


2 tablespoons lemon juice


2 teaspoons Worcestershire sauce


4 cloves garlic, minced


1/2 teaspoon ground black pepper


4 tablespoons grated Parmesan cheese


1 1/2 pounds skinless, boneless chicken breasts


1 large head romaine lettuce, torn into bite-size pieces


1/2 cup Pepperidge Farm庐 Generous Cut Fat Free Caesar Croutons


Add to Recipe Box


My folders:








Add to Shopping List


Add a Personal Note








DIRECTIONS


Mix soup, water, vinegar, lemon juice, Worcestershire, garlic, black pepper and 3 tablespoons cheese in shallow nonmetallic dish. Set aside 1 1/4 cups for dressing. Add chicken to remaining marinade and turn to coat. Refrigerate 15 minutes.


Remove chicken from marinade. Place chicken on lightly oiled grill rack or broiler pan. Grill or broil 15 minutes or until chicken is no longer pink, turning and brushing often with marinade. Discard remaining marinade. Thinly slice chicken.


Toss lettuce, chicken and reserved dressing. Sprinkle with croutons and remaining cheese.