Grilled Chicken Caesar Salad – Grill This with Nathan Lippy



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I bet you never knew you could throw lettuce on the grill! Nathan uses some charred lettuce as the base for his version of a classic caesar salad!

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Grilled Caesar Salad with Avocado Caesar Dressing

Grilled Caesar Salad:
2 6-ounce boneless, skinless chicken breasts
3 tablespoons extra virgin olive oil, divided
Salt and black pepper, to taste
1/2 baguette, cut into 1-inch slices on the bias
1 teaspoon dried thyme leaves
2 small heads romaine lettuce, cut in half lengthwise

1.Preheat a large grill pan over medium high heat.
2.Drizzle both sides of the chicken breasts with 1 tablespoon olive oil and season with salt and pepper. Place the chicken on the grill and cook 5-6 minutes per side until well marked and cooked through. Remove to a cutting board, allow chicken to rest for 5 minutes, thinly slice chicken and reserve.
3.Drizzle 1 tablespoon of olive oil over both sides of the baguette slices and season with thyme leaves, salt and pepper. Grill bread on both sides until lightly charred. Remove from grill, roughly chop into bite-size pieces and set aside.
4.Drizzle 1 tablespoon olive oil over the romaine halves. Place the romaine cut side down on the hot grill and cook 1 minute or until charred. Serve the grilled romaine halves topped with sliced chicken, croutons, and avocado Caesar dressing.

Avocado Caesar Dressing:
1 ripe avocado, roughly chopped
1/2 lemon, juiced
1/4 cup extra virgin olive oil
1/4 cup shredded Parmesan, plus additional for garnish
2 tablespoons Dijon mustard
1 tablespoon mayonnaise
2 teaspoons white wine vinegar
Salt and black pepper, to taste

1.Combine all the ingredients in a blender and process until the dressing becomes smooth and emulsified, about 30 seconds. Season with salt and pepper. Reserve.

Serves 4

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