Creamy Caesar Marinated Grilled Chicken Recipes

CREAMY CAESAR MARINATED GRILLED CHICKEN

Steps:

• Combine all of the ingredients except chicken breasts. Whisk together. Place in a large ziplock bag with the chicken breasts. Seal the bag and turn over so that the marinade covers all of the chicken pieces. Refrigerate at least 8 hours or overnight.
• Grill the chicken until done and enjoy!

GRILLED CHICKEN CAESAR SALAD

Steps:

• In a large resealable plastic bag, combine the first eight ingredients; add the chicken. Seal bag and turn to coat; refrigerate for at least 4 hours., Drain and discard marinade. Grill chicken, uncovered, over medium-low heat for 6-8 minutes on each side or until a thermometer reads 170°. , Meanwhile, in a large bowl, combine the romaine, croutons and tomatoes; add dressing and toss to coat. Divide among six salad plates. Slice chicken; arrange on salads.

GRILLED MARINATED CHICKEN CAESAR SALAD

Steps:

• Mix oil, mustard, lemon zest, lemon juice, Worcestershire sauce, garlic, sugar and pepper in small bowl. Pour 1/4 cup of the mustard mixture over chicken in nonmetal bowl; toss to coat. Cover. Refrigerate at least 1 hour to marinate. Refrigerate remaining mustard mixture until ready to serve.
• Preheat grill to medium-high heat. Drain chicken; discard marinade. Grill chicken 10 to 15 min. or until cooked through, turning once. Cut into thin strips.
• Toss chicken with lettuce, mushrooms, tomatoes and croutons in large bowl. Add reserved mustard mixture; mix lightly. Sprinkle with Parmesan cheese. Serve immediately.

CAESAR GRILLED CHICKEN

Steps:

• Preheat the grill to medium-high heat.
• Place the chicken in a medium bowl.
• In a blender, combine the remaining ingredients, Blend on high speed until mixture is smooth. Pour blended mixture over chicken, cover, and refrigerate 2 to 3 hours, or overnight.
• Grill chicken 3 to 4 minutes per side, until no pink remains and the juices run clear.

MARINATED GRILLED CHICKEN CAESAR SALAD

Steps:

• In a large resealable plastic bag, combine the first eight ingredients; add the chicken. Seal bag and turn to coat; refrigerate for at least 4 hours.
• Drain and discard marinade. Grill chicken, uncovered, over medium-low heat for 12-15 minutes or until juices run clear, turning several times.
• Meanwhile, in a bowl, combine the romaine, croutons and tomatoes; add dressing and toss to coat. Divide among six salad plates.
• Slice chicken; arrange on salads.

GRILLED CHICKEN CAESAR SALAD

Steps:

• Place 2 tablespoons of olive oil in a small saucepan. Add anchovies and cook on low, stirring, until they fall apart and meld with the oil. Place in a small bowl. Add the lemon juice, Worcestershire sauce, garlic and remaining olive oil.
• Place chicken in a bowl, add 1/4 cup of the olive oil dressing, turn to coat chicken breasts, cover and set aside to marinate 2 hours, longer if refrigerated.
• Separate egg whites and yolks. Place yolks in a small dish, add a little of the dressing, blend until smooth and mix in with the rest of the dressing. Stir in cheese. Season with salt and pepper. Dice whites and keep them separate.
• Light a grill. Remove any tired outer leaves from the romaine, then quarter each head vertically. Place on a large platter and drizzle cut sides with a little of the dressing. Grill romaine close to the heat source, turning clusters of leaves and any individual leaves so they wilt a little and become lightly charred. Remove. Place bread on grill and sear to toast. Remove. Place chicken on grill and cook, turning a few times and basting with the marinade until cooked through, about 15 minutes. It's best to grill chicken away from the source of heat so it does not char.
• Coarsely shred romaine onto a large rimmed platter. Dice toasted bread and add it, along with the egg whites. Drizzle with about half the dressing. Slice the chicken about 1/2-inch thick, arrange it over the romaine and drizzle with the remaining dressing. Serve warm.