Grilled-Chicken Caesar Salad

9 Reviews
86% would make this recipe again

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

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Preparation : 20 min Cooking : 15 min
420 calories/serving

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
1 1/2 clove garlic, crushed
1 egg yolks
1/2 tbsp Dijon mustard 8 g
6 drops Tabasco sauce 0.63 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
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
paper towels
aluminum foil

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. 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. Set aside.
  2. 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).
  3. In a bowl, whisk together the yolk(s), mustard, vinegar, grated Parmesan cheese, and Tabasco sauce. Add the remaining olive oil in a stream, whisking until the dressing is emulsified. Add the garlic, then 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 (300 g)

Amount

% Daily Value

Calories

420

Fat

21 g

33 %

Saturated 4.2 g
+ Trans 0 g

21 %

Cholesterol

170 mg

Sodium

330 mg

14 %

Carbohydrate

13 g

4 %

Fibre

4 g

16 %

Sugars

5 g

Net Carbs

9 g

Protein

43 g

Vitamin A

104 %

Vitamin C

53 %

Calcium

11 %

Iron

26 %

Claims

This recipe is :
Diet-related health claims  :
Artery-healthy, Heart-healthy
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
Good source of  :
Vitamin B1, Vitamin B2, Zinc
Source of  :
Calcium, Copper, Fibre, Vitamin D
Low  :
Saturated Fat, Sodium
Free  :
Added Sugar, Trans Fat

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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Reviews

9 Reviews (6 with rating only) 86% would make this recipe again
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My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

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Anonyme
october 20, 2021

Just a warning to anyone who has a seafood allergy, this recipe is NOT fish free, unless you make your own Worcestershire sauce. I have a severe allergy to all seafood and have never been able to find a Worcestershire sauce that does not contain anchovies in the ingredients list. It is also commonly listed as a hidden source of allergic reactions to seafood. So if you have an allergy to anchovies, do not make this dish. http://voices.yahoo.com/10-hidden-triggers-seafood-allergies-1007415.html?cat=70

Useful 0
Anonyme
october 20, 2021 | I would make this recipe again

I prefer this version to the one with anchovies. Very tasty.

Useful 0
november 25, 2012

This was good, but next time I am going to use lemon juice instead of the recommended wine vinegar since it would really be better at brightening up the flavours of the dressing.

Useful 0

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