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Grilled-Chicken Caesar Salad

73 Reviews
92% would make this recipe again

This protein-rich version of the classic salad shows why it has become a favourite.

Preparation : 20 min Cooking : 15 min
430 calories/serving
  • Can be done in advance
  • Easy
  • Nuts & Peanuts Free
  • Kid-friendly
  • Heart-healthy

Ingredients

1 chicken breasts, bone-in, skinless 600 g
1/4 cup olive oil 65 mL
1 1/2 slice bread, whole wheat, for the croutons 55 g
3 anchovy fillets, minced 12 g
1 1/2 clove garlic, crushed
1 egg yolks
1/2 tbsp Dijon mustard 8 mL
3/4 tsp Worcestershire sauce 3.75 mL
1 1/2 tbsp wine vinegar 23 mL
3 tbsp Parmesan cheese, grated 9 g
1 1/2 slice bacon, chopped 30 g
3/4 Romaine lettuce, torn into bite-size pieces 420 g
paper towels
aluminum foil
salt [optional]
ground pepper to taste [optional]

Method

Grill the chicken and croutons

  1. Preheat the grill to medium-high heat or preheat the broiler.
  2. Pat the chicken dry, then brush it with a little of the oil and season with salt and pepper. Grill or broil the chicken until cooked through and golden-coloured, about 15 min, turning it once. Transfer the chicken to a cutting board and cover it loosely with foil.
  3. Meanwhile, lightly oil a baking sheet, using a little more of the oil. Lay the bread cubes on the sheet and coat them thoroughly with the oil. Grill or broil until the cubes are lightly toasted, about 5 min. Set aside.

Make the dressing:

  1. Drain the anchovy fillets, pat them dry on a paper towel, then mince.
  2. In a small saucepan heat one tablespoon of the olive oil over moderately low heat. Add the crushed garlic then cook 2-3 min until it is softened. Add the minced anchovies, then stir and mash them 1 min to form a paste. Set aside.
  3. Separate the egg yolk(s) from the white(s). (Set aside the white(s) in a jar in the refrigerator or freezer for future use in another recipe).
  4. In a bowl, whisk together the yolk(s), mustard, vinegar, grated Parmesan cheese, and Worcestershire sauce. Add the remaining olive oil in a stream, whisking until the dressing is emulsified. Add the garlic and anchovy paste. Add salt and pepper to taste. Set aside.

Dress the salad:

  1. In a nonstick pan, fry the chopped bacon until crisp. Set aside on a paper towel to absorb the excess fat.
  2. Wash the romaine lettuce, then spin-dry. Reserve the outer leaves for another use. Tear the pale-green inner leaves into bite-size pieces.
  3. In a salad bowl, toss the romaine lettuce with the croutons, the bacon bits, and the dressing until the salad is well combined. Cut the chicken crosswise into thin slices, then arrange them over the salad and serve.

Nutrition Facts Table

per 1 Serving (310g)

Amount

% Daily Value

Calories

430

Fat

22 g

33 %

Saturated 4.3 g
+ Trans 0 g

22 %

Cholesterol

170 mg

Sodium

490 mg

20 %

Carbohydrate

13 g

4 %

Fibre

4 g

16 %

Sugars

5 g

Protein

44 g

Vitamin A

104 %

Vitamin C

53 %

Calcium

12 %

Iron

28 %

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :
Vegetables and Fruits : 2 ¼ servings
Grain Products : ½ serving
Milk and Alternatives : 0 serving
Meat and Alternatives : 1 ¾ servings

Claims

This recipe is :
Free  :
Added Sugar, Trans Fat
Low  :
Saturated Fat
Source of  :
Calcium, Copper, Fibre, Vitamin D
Good source of  :
Vitamin B1, Vitamin B2, Zinc
Excellent source of  :
Folacin, Iron, Magnesium, Manganese, Niacin, Pantothenic Acid, Phosphorus, Potassium, Selenium, Vitamin A, Vitamin B12, Vitamin B6, Vitamin C, Vitamin E, Vitamin K
Diet-related health claims  :
Heart-healthy

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches ½
Vegetables ½
Meat and Alternatives 5
Fats 3

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Members' Reviews

73 Reviews (69 with rating only ) 92% would make this recipe again
Sort By: Most Recent| Rating | Most Helpful
claforet
september 03, 2013 | I would make this recipe again

Tasted very good. Took a lot longer to make then I thought. Although this was my first recipe I made from here. I didn't use the anchovies and it still tasted great

Useful 0
lprlpr
may 30, 2013 | I would make this recipe again

This was delicious and so simple, we loved it, definitely making again.

Useful 0
DiGiacomo
may 23, 2011 | I would make this recipe again

The recipe was easier and tastier than I expected. The homemade sauce was delightful even without the anchovies (my husband can't do seafood). I won't even buy store bought salad dressing anymore!

Useful 0
berger69
january 20, 2010 | I would make this recipe again

The salad was great. Very light and crisp. The only bad point I have to say is that the taste of the anchovies was dilluted, the flavour didn't come out. I was actually a little dissapointed in that aspect. Maybe try to add a few more next time.

Useful 1

Top Reviews

View All Reviews
berger69
january 20, 2010 | I would make this recipe again

The salad was great. Very light and crisp. The only bad point I have to say is that the taste of the anchovies was dilluted, the flavour didn't come out. I was actually a little dissapointed in that aspect. Maybe try to add a few more next time.

Useful 1
claforet
september 03, 2013 | I would make this recipe again

Tasted very good. Took a lot longer to make then I thought. Although this was my first recipe I made from here. I didn't use the anchovies and it still tasted great

Useful 0
lprlpr
may 30, 2013 | I would make this recipe again

This was delicious and so simple, we loved it, definitely making again.

Useful 0