GRILLED CHICKEN CAESAR SALAD

• 12

RECIPE

Grilled Chicken Caesar Salad

August 20, 2015 0

PREP TIME:

2 Hours

DIFFICULTY:

Easy

COOK TIME:

15 Minutes

SERVINGS:

4 Servings

INGREDIENTS

• FOR THE CHICKEN:
• 1/2 cup Olive Oil
• 1/4 cup Vinegar
• 1 teaspoon Salt
• 1 Lemon, Juiced
• 2 cloves Garlic, Minced
• 4 Boneless Skinless Chicken Breasts, Trimmed
• FOR THE CROUTONS:
• 1/4 cup Olive Oil
• 2 cloves Garlic, Minced
• 1 Small Loaf Of Crusty French Bread
• Salt To Taste
• FOR THE DRESSING:
• 4 Anchovy Fillets
• 2 cloves Garlic
• 2 Tablespoons Dijon Mustard
• 1 Tablespoon Balsamic Vinegar
• 1/2 Lemon, Juiced
• 1 teaspoon Worcestershire Sauce
• 1/2 cup Olive Oil
• Generous Pinch Of Salt And Black Pepper
• 1/4 cup Freshly Grated Parmesan Cheese
• 1 Egg Yolk
• FOR THE SALAD:
• 4 Hearts Romaine Lettuce, Washed And Dried, Torn Or Chopped Into Bite-sized Pieces
• Freshly Shaved Or Grated Parmesan Cheese

INSTRUCTIONS

For the chicken:
Whisk together all the marinade ingredients. Pour over chicken breasts in a shallow pan (an 8-inch glass baking dish would work well). Cover and refrigerate for 2–8 hours.

For the croutons:
One hour before the chicken is done marinating, place garlic in olive oil. Cover and set aside to let the flavors infuse. Just before grilling, slice bread in half lengthwise and brush with olive oil mixture.

To grill the chicken and croutons:
Preheat grill over medium-high heat. Grill chicken 6–9 minutes per side, or until it reaches an internal temperature of 170ºF. Grill bread for 2–3 minutes per side, or until some nice grill marks appear.

Once the bread has cooled, slice into crouton-sized cubes. Toss with salt to taste. Slice chicken once it cools.

For the dressing:
Place anchovies, garlic, mustard, vinegar, lemon juice, and Worcestershire sauce in a blender and blend until smooth. With blender running, slowly pour in olive oil. Add salt and pepper, Parmesan, and egg yolk. Blend just until smooth. Taste and adjust seasoning if needed.

To assemble:
Place lettuce in a large bowl. Add chicken and croutons. Drizzle on dressing and toss to coat. Top with freshly shaved or grated Parmesan. Serve immediately.

Source: http://thepioneerwoman.com/food-and-friends/grilled-chicken-caesar-salad/

GRILLED ROMAINE LETTUCE SALAD WITH BLUE CHEESE AND BACON

Ingredients

6 strips bacon

2 tbsp. olive oil

2 tbsp. balsamic vinegar

2 tbsp. Worcestershire sauce

5 heads romaine lettuce, halved lengthwise, rinsed and dried

Kosher salt and freshly ground black pepper, to taste

4 oz. blue cheese, crumbled

Instructions

Heat bacon in a 12" skillet over medium heat, and cook, turning once, until crisp and fat is rendered, about 10 minutes. Transfer bacon to a plate, reserving 2 tbsp. drippings, and let cool; crumble and set aside. Transfer reserved drippings to a bowl, and add oil, vinegar, and Worcestershire; whisk until smooth, and set dressing aside.

Build a medium-hot fire in a charcoal grill, or heat a gas grill to medium-high. (Alternatively, heat a cast-iron grill pan over medium-high heat.) Working in batches, if necessary, place romaine halves cut-side down on grill, and cook, turning once, until charred and slightly wilted, about 4 minutes.

Transfer lettuce cut-side up to a serving platter, and season with salt and pepper; drizzle with dressing, and sprinkle with reserved bacon and blue cheese.

Source: http://www.saveur.com/article/Recipes/Grilled-Romaine-Salad

SPINACH LETTUCE APPLE GREEN JUICE RECIPE

PREP TIME

10 mins

TOTAL TIME

10 mins

This green juice has approximately 156 calories, 20 grams of sugar (16 grams from the apple alone), 212% DV vitamin A, 202% DV vitamin C, 19% DV calcium, and 13% DV iron.

Serves: 1

INGREDIENTS

• 2 medium stalks celery
• 4 romaine heart leaves or 2 outer leaves
• 2 kale leaves
• 1 cup spinach
• 1 medium green apple
• ½ medium cucumber
• ½ lemon, rind and pith removed
• 1 slice ginger, the size of a quarter

DIRECTIONS

1. Feed ingredients into juicer and juice.

Source: http://jeanetteshealthyliving.com/

Healthy Turkey & Cucumber Lettuce Wrap

Ingredients

4leaves iceberg lettuce
4 sliceroast turkey
1/2cucumber, sliced
250 ghummus
sprinkle of paprika

DirectionsStep-By-Step
1
Top a lettuce leaf with a slice of turkey, cucumber, hummus and paprika, then, as if it were a sandwich, wrap it up with another piece of lettuce.
Repeat with the remaining ingredients.
2
*serving suggestion This can be done with a variety of ingredients, such as tomatoes, avocados or peppers, as well as salmon, chicken, lamb or prawns.
White cheeses, herbs, garlic, lemon juice, paprika, turmeric, oregano, all work too. Whatever you have in your fridge!

Source: http://www.justapinch.com/

Pea, Mint And Lettuce Soup

Ingredients

1 lg Onion; chopped

225 g Peas; (8oz)

; garnish

Salt and pepper

1 sm Spri mint or chopped chives

1/2 Lettuce

15 g Butter; ( 1/2oz)

500 ml Chicken stock; (16floz)

Chopped fresh mint

Natural yoghurt; (optional)

Original recipe makes 4 servings

Servings

Preparation

Melt the butter in a saucepan and cook the onion gently until softened. Add the peas and most of the stock, and bring to the boil. Add the lettuce and mint and simmer for 5 minutes. Puree in a liquidiser, then return the soup to the pan and season to taste. Add more stock if the soup is too thick. Serve hot or chilled. Stir in some natural yoghurt for an extra creamy texture, or swirl it on top for a pretty effect. Garnish with mint or chives. This can be frozen successfully, but dont add yoghurt until you reheat the soup. DISCLAIMER?

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Green leaf salad with lemon dressing and fresh herbs

Ingredients

• 200 g mixed baby salad leaves such as lambs's lettuce, spinach, lettuce, watercress and rocket
• 4 tbsp mixed chopped fresh herbs such as flat-leaf parsley, mint, coriander and basil

Dressing ingredients

• 4 tbsp extra vergin olive oil
• 1/2 lemon juice
• 1 garlic clove, crusched
• Salt and pepper

Preparation

1. Wash the salad leaves and discard any thick stalks. Dry and put in a salad bowl. Add the chopped herbs. 2. To make the dressing, mix together the oil, lemon juice, garlic and salt and pepper in a small bowl. Taste and add more oil or lemon juice in necessary. 3. Just before serving, whisk the dressing; pour over the salad leaves, toss and serve.

Tips from the author

A salad for 4 to share.

Source: https://www.lovemysalad.com