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Category: Salads - Poultry
Prep Time: Cook Time: Total Time:
1 lb boneless skinless chicken breast halves
1/3 cup extra-virgin olive oil
3 tbsp fresh lemon juice
2 tsp anchovy paste
3 cloves garlic, minced
1/3 tsp salt
1/2 tsp fresh ground black pepper
6 cup torn romaine lettuce leaves
4 plum tomatoes, quartered
1/4 cup grated parmesan cheese
1 cup purchased garlic croutons
anchovy fillets (optional)
additional pepper (optional)
Place chicken in a large resealable plastic food storage bag. Combine olive oil, lemon juice,anchovy paste, garlic,salt and black pepper in a small bowl. Reserve 1/3 cup of marinade; cover and refrigerate until serving. Pour remaining marinade over chicken in bag. Seal bag tightly, turning to coat. Marinate in refrigerator at least 1 hour or up to 4 hours, turning occasionally.
Combine lettuce, tomatoes and cheese in large bowl. Cover; refrigerate until serving.
Prepare barbecue grill for direct cooking.
Drain chicken; reserve marinade from bag. Place chicken on grid. Grill chicken, on covered grill, over medium grill 10 to 15 minutes or until chicken is no longer pink in center, brushing with reserved marinade from bag after 5 minutes and turning halfway through grilling time. Discard remaining marinade from bag. Cool chicken slightly.
Slice warm chicken crosswise into 1/2 inch -wide strips; add chicken and croutons to lettuce mixture in bowl. Drizzle with 1/3 cup reserved marinade; toss to coat well. Top with anchovy fillets and serve with additonal pepper.
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GRILLED CHICKEN SALAD
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Category: Salads - Poultry
Prep Time: Cook Time: Total Time:
1 lb boneless skinless chicken breast halves
1/3 cup extra-virgin olive oil
3 tbsp fresh lemon juice
2 tsp anchovy paste
3 cloves garlic, minced
1/3 tsp salt
1/2 tsp fresh ground black pepper
6 cup torn romaine lettuce leaves
4 plum tomatoes, quartered
1/4 cup grated parmesan cheese
1 cup purchased garlic croutons
anchovy fillets (optional)
additional pepper (optional)
Place chicken in a large resealable plastic food storage bag. Combine olive oil, lemon juice,anchovy paste, garlic,salt and black pepper in a small bowl. Reserve 1/3 cup of marinade; cover and refrigerate until serving. Pour remaining marinade over chicken in bag. Seal bag tightly, turning to coat. Marinate in refrigerator at least 1 hour or up to 4 hours, turning occasionally.
Combine lettuce, tomatoes and cheese in large bowl. Cover; refrigerate until serving.
Prepare barbecue grill for direct cooking.
Drain chicken; reserve marinade from bag. Place chicken on grid. Grill chicken, on covered grill, over medium grill 10 to 15 minutes or until chicken is no longer pink in center, brushing with reserved marinade from bag after 5 minutes and turning halfway through grilling time. Discard remaining marinade from bag. Cool chicken slightly.
Slice warm chicken crosswise into 1/2 inch -wide strips; add chicken and croutons to lettuce mixture in bowl. Drizzle with 1/3 cup reserved marinade; toss to coat well. Top with anchovy fillets and serve with additonal pepper.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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