About Us saturday chef recipe

Grilled Chicken Caesar Salad

Original date aired: January 15th, 2011

Overview

In this recipe, Chef Judy uses non-fat yogurt to lighten up the dressing.  Drain the yogurt using a strainer so that it's thicker and creamier. 


Ingredients
  • 2 x 6oz            chicken breasts, skinless
  • 1 large             head of romaine lettuce, washed and torn

 Marinade:

  • 1 Tbsp             extra virgin olive oil
  • ½                     lemon, juiced
  • 1 tsp                thyme, fresh but if using dried thyme use ½ tsp
  • 1 Tbsp             Parmesan cheese
  • * Optional 1 clove garlic

Croutons:

  • 1 slice             country style bread
  • 1-2 whole        garlic

Dressing:

  • 1/3 cup            plain non-fat yogurt, drained (or fat-free mayonnaise)
  • 4 tbsp              fresh lemon juice
  • 1 tsp                olive oil – strong olive oil
  • 1 tsp                Dijon mustard
  • 1 Tbsp             capers, chopped
  • 1 tsp                Worcestershire sauce
  • 1                      garlic clove, crushed
  • 1/4 cup            freshly grated Parmesan cheese

Directions
  1. Place all the ingredients for the marinade in a bowl and whisk together;
  2. Toss the chicken breast into the marinade and allow to marinade for 30 minutes or overnight (if the fillets are attached to the breasts, remove and grill separately).
  3. Heat the bbq to medium heat. 
  4. Place the chicken breasts onto the grill.
  5. With the lid down, cook chicken breasts approximately 8 – 10 minutes each side.  When meat thermometer reads 170, breasts are done.  
  6. Allow breasts to cool, then slice. 
  7. Toast the bread in the oven;
  8. While toast is still hot, rub the garlic into the bread.  Rub it on both sides if you are a garlic lover, or just one side if you prefer a little less garlic.
  9. Cut the toast into cubes and set aside.
  10. Place all the ingredients for the dressing into a bowl and whisk together.  Taste for seasoning.
  11. Tear you your lettuce and toss it with dressing and sliced grilled chicken.
  12. Taste once more for seasoning and enjoy!

For questions about this or any other recipe on our website, please email chefjudywood@meezcuisine.com.

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