Grilled Chicken Caesar Salad
According to culinary lore, this salad was created by Caesar Cardini in 1924 at his restaurant in Tijuana, Mexico. Today, Caesar salads may be served as a plated first course or main course garnished with sliced grilled chicken.
Makes 8 servings / preparation time: 30 minutes
3 pounds chicken breast halves, boneless and skinless
Spray the grill or broiler rack with nonstick spray and preheat. In a shallow bowl, combine the chicken, half of the Parmesan cheese, pepper, salt, and basil. Turn the chicken breasts in the cheese mixture, making sure to coat completely.
Grill or broil the chicken 5 inches from the heat, turning occasionally until cooked through, about 10–12 minutes. Watch the chicken carefully because the cheese burns easily. Allow the chicken to cool slightly.
Meanwhile, in a large bowl, whisk the oil, lemon juice, anchovy paste, mustard, and garlic to blend. Add the lettuce, remaining cheese and croutons; and toss to coat. Divide the salad among 8 individual plates.
Cut each chicken breast diagonally into 5 strips; carefully arrange one sliced breast atop each salad. Garnish with additional Parmesan cheese and lemon slices, if desired.
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