Grilled Chicken Caesar Salad Recipe

Instructions

1. 01

   Begin by mixing the marinade for the chicken. Combine the olive oil, garlic, herbs de Provence, lemon zest and juice, Dijon mustard, and salt and pepper in a shallow dish and whisk until combined. Coat the chicken on all sides, cover and refrigerate for at least 30 mins.

2. 02

   Meanwhile, prepare your croutons. Combine the cubed bread, olive oil, garlic, salt, and pepper in a bowl and toss until the bread is well coated. Turn out onto a rimmed cookie sheet and bake at 375 for 10 minutes, or until the croutons turn golden brown. Allow to cool and set aside.

3. 03

   To prepare the dressing, combine mayonnaise, lemon zest and juice, anchovy paste, Worcestershire sauce, olive oil, and cheese. Set aside.

4. 04

   Grill chicken for 7-8 mins each side, until nice grill marks form, then pop it in a 375F (190C) oven to cook it through. This will keep the chicken tender and juicy and prevent it from drying out. Allow the chicken to rest for 10 mins on a cutting board before slicing to retain its juiciness.

5. 05

   Meanwhile, place the pine nuts in a non-stick pan and, over medium-high heat, toast them, shaking the pan occasionally, until golden brown. They will have even more flavor this way.

6. 06

   Portion out 3-5 leaves per plate. Then slice the chicken diagonally, fan it out on top of the lettuce, garnish with the roasted pine nuts and croutons, and drizzle the dressing over the top. Add additional grated Parmesan cheese and freshly cracked pepper on top to taste.