Now that it’s officially grilling season, here’s a meal that makes the most of a night at the barbecue. Grill a batch of chicken breasts, then save the extras to make this grilled chicken Caesar salad.
Start out by marinating 8 to 10 boneless, skinless chicken breasts, about 3 to 3 1/2 pounds, in 1/2 cup of olive oil, 3 tablespoons of freshly squeezed lemon juice, a little salt and pepper, and 2 cloves of garlic, minced. Let them sit at room temperature about 30 minutes. Grill the chicken until the juices run clear when pierced with a knife, about 4 minutes on each side.
Enjoy half of them for one meal, then slice up the rest for this salad, which uses ultra-crisp hearts of romaine.
Cook the egg in boiling water for 2 minutes. Immediately rinse it with cold water until the egg is cool enough to handle. Set aside.
To make the dressing, whisk together the garlic, anchovies, salt and lemon juice in a small bowl. Peel the egg and add it to the bowl, whisking the dressing until thick, about 1 minute. Slowly drizzle in the oil, whisking vigorously to thicken. Whisk in the cheese. Taste and adjust the flavor. Set aside.
Separate the romaine leaves. To assemble the salad, pour half of the dressing in the bottom of an oversized bowl. Add the croutons and toss in the dressing until thoroughly coated. Add the lettuce and remaining dressing. Toss just until coated. Divide the salad among 6 plates. Arrange the sliced chicken over the top. Garnish with additional cheese and freshly ground pepper. Serve immediately.
Get our new Cooking newsletter.
You may occasionally receive promotional content from the Los Angeles Times.