Main Course: Grilled Chicken Caesar Salad

on Apr 23, 2004

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Grilled Chicken Caesar Salad

1 cup olive oil
1/4 cup lemon juice
2 cloves garlic, minced
1 tsp. oregano
1/2 tsp. marjoram
Salt and pepper to taste
4 boneless chicken breasts

Combine all ingredients except chicken together and mix well to create marinade. Place chicken in a large baking dish and place marinade over chicken. Marinate in the refrigerator for several hours. When chicken has marinated for a sufficient time, place on a hot grill and grill for 7 - 10 minutes per side until juices run clear. Place chicken on a platter to cool.

Salad Ingredients:

1 - 2 cloves garlic
2 large heads Romaine lettuce gently torn into bite-sized pieces
1 cup croutons
1/4 cup anchovies, diced (optional)
Freshly grated Parmesan cheese

Dressing:

1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
1 tsp. Dijon mustard
1 egg yolk, mashed
2 oz. Blue cheese or Roquefort, mashed
Salt and pepper to taste

Rub the inside of a large salad bowl with the garlic cloves and them and discard the cloves. Combine salad ingredients together and place in the bowl. Slice marinated and cooked chicken and place over salad. Combine dressing ingredients and shake well. Pour over salad and toss.

The Skinny: Use fat free croutons and light or low fat cheeses.