GRILLED CHICKEN CAESAR SALAD
Whenever we're invited to potlucks, I'm always asked to bring a salad because people know it's one of my specialties. This dish is especially good on summer days when it's too hot to cook on the stove. -Deb Weisberger Mullett Lake, Michigan
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 13
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.
Nutrition Facts :
CHICKEN CAESAR SALAD SANDWICHES RECIPE
This recipe, ideal for spring picnic sandwiches, weekday lunch at the office, or a weekend brunch with your book club, can be made in just 20 minutes, thanks to the convenience of a store-bought rotisserie chicken. The chicken salad mixture can be made a day ahead. Store in the refrigerator until you are ready to assemble the sandwiches. You can use your favorite sandwich rolls instead of mini baguettes, but be sure to add the garlic mayonnaise and toast the bread.If you prefer the ability to control the amount of spices and seasonings on your food, spend a Sunday afternoon roasting a chicken or two (your house will smell wonderful!) This way, you can chop, shred, and store the chicken for use the following week in casseroles, soups, and salads. Plus, you get the added bonus of having the makings of a delicious and savory homemade chicken stock in the pan. The Caesar dressing in this recipe can be used in other recipes, as well. Bottle it up and pour it over a tossed green salad, or drizzle it over baked chicken pieces.
Provided by Pam Lolley
Categories Sandwich
Time 20m
Yield Serves 4
Number Of Ingredients 15
Steps:
- Place chicken in a medium bowl. Process anchovy fillets, garlic, lemon juice, red wine vinegar, mustard, Worcestershire sauce, salt, and pepper in a blender until smooth. Gradually add olive oil, and process until smooth; stir in Parmesan cheese. Pour dressing over chicken, and toss to coat.
- Stir together mayonnaise and garlic powder in a small bowl. Brush cut sides of bread evenly with mayonnaise mixture. Heat a large skillet over medium-high. Cook bread, cut side down, in hot skillet, until toasted and golden brown, about 2 minutes. Divide chicken mixture and lettuce leaves evenly among bottoms of toasted bread; cover with bread tops.
GRILLED CHICKEN CAESAR SANDWICHES
With the addition of mayo and cornichons, half of the marinade turns into a Caesar-esque special sauce to slather on the buns.
Provided by Molly Baz
Categories Bon Appétit Dinner Sandwich Chicken Fennel Garlic Grill/Barbecue Basil Pickles Soy Free Peanut Free Dairy Free Tree Nut Free
Yield Makes 4
Number Of Ingredients 13
Steps:
- Whisk mustard, Worcestershire sauce, garlic, 2 Tbsp. lemon juice, and 2 tsp. pepper in a medium bowl. Stream in 1/3 cup oil, whisking constantly until emulsified. Transfer half of marinade to a small bowl, then whisk in mayonnaise and cornichons; season dressing with salt. Set aside.
- Season chicken thighs all over with salt and place in bowl with remaining marinade; turn to coat. Let sit at room temperature, turning occasionally, at least 30 minutes, or cover and chill up to 4 hours.
- Prepare a grill for medium-high heat; lightly oil grate. Grill chicken, turning halfway through, until deeply browned and cooked through, 8-10 minutes. Transfer to a platter and let rest 5 minutes.
- Meanwhile, grill buns, cut side down, until lightly toasted, about 30 seconds. Transfer to platter with chicken.
- Toss sliced fennel, fennel fronds, basil, and remaining 2 tsp. oil and 2 tsp. lemon juice in a medium bowl to combine; season with salt and pepper.
- Spread reserved dressing over cut sides of each bun. Assemble sandwiches with buns, chicken, and fennel salad.
GRILLED CHICKEN AND KALE CAESAR PRESSED SANDWICH
In this satisfying, do-ahead sandwich, the kale salad gets more flavorful and tender as it sits. It's perfect for a picnic!
Provided by Food Network Kitchen
Categories main-dish
Time 5h5m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat a grill pan over medium-high heat. Put the chicken breasts in a medium bowl. Sprinkle with 3/4 teaspoon salt, a few grinds of pepper, and a drizzle of olive oil; toss to coat. Let sit at room temperature for 15 minutes.
- Meanwhile, preheat the oven to 375 degrees F. Line a baking sheet with parchment and arrange the bacon strips on top. Bake, flipping once halfway through, until the bacon is golden brown and crisp, about 25 minutes. Transfer to a paper-towel lined plate.
- Grill the chicken until an instant-read thermometer inserted in the middle of the chicken reads 165 degrees F, 6 to 8 minutes per side. Let cool, then slice thinly across the grain.
- Slice the sourdough loaf in half horizontally and lay the two halves cut-side up. Scoop out some of the bread from both halves and reserve for another use.
- Whisk the mayonnaise, Parmesan, anchovies, garlic, lemon zest and juice, 1/4 teaspoon salt, a few grinds of black pepper and the remaining 2 tablespoons olive oil together in a small bowl. Remove 1/4 cup of the dressing and add it to a large bowl along with the kale. Toss to coat and season to taste with more salt and pepper.
- Spread the remaining salad dressing on both halves of the bread. Building on the bottom half, layer half the kale salad, bacon, sliced chicken, and a sprinkle of salt. Place the radishes on top of the chicken in a single layer, then add the cucumber in a single layer. Scoop the remaining kale salad into the top half of the bread, and place on top of the sandwich. Wrap tightly in parchment, wax paper or plastic wrap and secure with twine if necessary. Place a brick (see Cook's Note) or cast-iron skillet on top for at least 3 hours to flatten, refrigerated. About 45 minutes before serving, bring the sandwich to room temperature.
CAESAR GRILLED CHICKEN SANDWICHES
This is a variation of the standard Caesar salad. Chicken is grilled and served on ciabatta bread for a delicious unique sandwich.
Provided by peg_lyn
Categories Lunch/Snacks
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Place the chicken cutlets into an airtight storage container and cover with enough Caesar dressing to marinate, preferrably overnight.
- After chicken has marinated grill chicken breasts until cooked through. They will cook quickly as they are thin.
- Top chicken with cheese and allow cheese to melt slightly.
- To assemble sandwiches: Cut the bread into 2-3 inch wide horizontal sections which are then cut and split in half to make the sandwiches.
- Brush both sides of bread with Caesar dressing.
- Top one side with a few spinach leaves and the sliced tomatoes.
- Place grilled chicken breast topped with cheese on other half of bread.
- Put the sandwich together and slice in half, enjoy!
Nutrition Facts : Calories 429.8, Fat 34.2, SaturatedFat 5.4, Cholesterol 67, Sodium 686.6, Carbohydrate 3, Fiber 0.4, Sugar 1.6, Protein 27.2
GRILLED CHICKEN CAESAR SALAD SANDWICHES
Make and share this Grilled Chicken Caesar Salad Sandwiches recipe from Food.com.
Provided by evelynathens
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl, blend the mayonnaise, parmesan, anchovies, garlic, mustard, lemon juice and ¼ tsp pepper.
- Brush a grill pan or cast iron skillet with 1 tsp of the olive oil and heat (or fire up the bbq).
- Brush the chicken breasts and tenders on both sides with the remaining 2 tsps oil and season with salt and pepper.
- Grill the breasts over high heat, turning once, until browned and cooked through, about 3 minutes per side.
- Let rest for 5 minutes.
- Grill the tenders, turning once, until browned and cooked through, about 2 minutes per side.
- Cut the tenders in half lengthwise.
- Slice the breasts diagonally ½ inch thick.
- Spread the Caesar mayonnaise on the top and bottom half of each roll.
- Arrange a sliced chicken breast and tender on the bottom half of the roll, cover with arugula and close.
Nutrition Facts : Calories 392.8, Fat 15.3, SaturatedFat 3.6, Cholesterol 82.4, Sodium 652.3, Carbohydrate 26.6, Fiber 1, Sugar 4.1, Protein 35.4
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