Charred Greens & Chicken Caesar
30 minutes
Serves: 4
Any head of crisp lettuce can be lightly grilled—try butter lettuce, Belgian endive, even small heads of cabbage (slice into thick slabs). The grill imparts a smokiness and savory browning that adds a new dimension—and new definition—to salads.
Ingredients
- DRESSING
- 1/2 cup light mayonnaise
- 1 small clove garlic, finely chopped
- 1 anchovy fillet, finely chopped (or ½ teaspoon anchovy paste)
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- Coarse salt and freshly ground pepper to taste
- 2 tablespoons shredded Parmesan cheese
- SALAD
- 3 tablespoons garlic olive oil
- 14 ounces Just Bare Boneless Skinless Chicken Breast Tenders
- 2 Romaine lettuce hearts, halved lengthwise
- 2 small heads radicchio lettuce, halved lengthwise
- 1 (8 ounces) demi-baguette crusty French bread, cut diagonally into ½-inch-thick slices
Instructions
- Mix all dressing ingredients together in small bowl until well blended; stir in a little more lemon juice or water if a thinner dressing is desired. Set aside.
- Heat grill to medium heat. Lightly brush chicken, cut side of lettuces, and bread slices with oil. Season with salt and pepper.
- Place chicken on grill; cook 8 to 10 minutes, turning once, until no longer pink in center. Cook to internal temp of 165°F. Remove from grill. Arrange lettuces on grill, cut side down, and cook about 2 minutes or until lightly charred. Place bread on grill; cook 2 minutes or until lightly toasted.
- Arrange chicken, lettuces, and toasted bread on plates; drizzle with dressing.