Grilled Chicken Caesar Salad

Name: Grilled Chicken Caesar Salad
Yield: serves 4
Ingredients: 5 slices whole-wheat baguette (cut 1 inch thick); 3 large garlic cloves: 1 whole, 2 minced; Salt and freshly ground black pepper; 4 chicken cutlets (2 ounces each), pounded thin; Nonstick olive oil cooking spray; 2 tablespoons fresh lemon juice; 5 tablespoons Rocco’s Magnificent Mayonnaise (page 200) or store-bought low-fat mayonnaise, such as Hellmann’s Low-Fat Mayonnaise Dressing; 2 teaspoons Dijon mustard; 1/2 cup grated Parmigiano-Reggiano cheese; One 9-ounce package (about 7 cups) cut romaine lettuce

December 9, 2011

This dish has become a staple on the American menu. From McDonalds to gastro-pubs to fine-dining restaurants, everyone has their own version. I’d venture to say mine is among the tastiest and healthiest out there.

Recipe information

Yield
serves 4

Ingredients

5 slices whole-wheat baguette (cut 1 inch thick)

3 large garlic cloves: 1 whole, 2 minced

Salt and freshly ground black pepper

4 chicken cutlets (2 ounces each), pounded thin

Nonstick olive oil cooking spray

2 tablespoons fresh lemon juice

5 tablespoons Rocco’s Magnificent Mayonnaise (page 200) or store-bought low-fat mayonnaise, such as Hellmann’s Low-Fat Mayonnaise Dressing

2 teaspoons Dijon mustard

1/2 cup grated Parmigiano-Reggiano cheese

One 9-ounce package (about 7 cups) cut romaine lettuce

Preparation

Step 1
Preheat the oven to 375˚F. Line a baking sheet with foil.
Step 2
To make the croutons, rub the baguette slices with the whole garlic clove. Using a serrated knife, cut the bread into 1-inch cubes. Place the cubes on the prepared baking sheet, and season them with salt and pepper to taste. Toast the cubes in the oven until they are golden brown and crunchy, about 10 minutes. Let cool.
Step 3
While the croutons are cooling, preheat a grill or grill pan over high heat. Season the chicken with salt and pepper, and spray it lightly with olive oil spray.
Step 4
Grill the chicken until just cooked through, about 1 1/2 minutes per side. Place 1 cutlet on each of 4 large dinner plates.
Step 5
In a large bowl, combine the minced garlic, lemon juice, mayonnaise, Dijon mustard, and half of the grated cheese. Add the lettuce and croutons to the bowl. Season the salad with salt and pepper to taste, and toss thoroughly.
Step 6
Pile equal portions of salad on top of the chicken, mounding it high. Sprinkle each salad with some of the remaining cheese, and serve.
nutrition information
Step 7
Fat: 64g (before), 6.1g (after)
Step 8
Calories: 850 (before), 202 (after)
Step 9
Protein: 20g
Step 10
Carbohydrates: 15g
Step 11
Cholesterol: 45mg
Step 12
Fiber: 3g
Step 13
Sodium: 600mg

Now Eat This by Rocco DiSpirito. Copyright © 2010 by Rocco DiSpirito. Published by Random House Publishing Group. All Rights Reserved. Hailed as the "Leading Chef of his Generation" by Gourmet magazine, Rocco DiSpirito received the James Beard Award for his first cookbook, Flavor. He went on to author Rocco's Italian-American (2004), Rocco's Five Minute Flavor (2005), Rocco's Real-Life Recipes (2007), and Rocco Gets Real (2009). DiSpirito also starred in the Food Network series Melting Pot, the NBC hit reality series The Restaurant, and the A&E series Rocco Gets Real.

TagsSalad Caesar Salad Italian American Italian European Lettuce Leafy Greens Vegetable Chicken Poultry Parmesan Cheese Dairy Main Starter Lunch Dinner Easy Grilling Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

nutrition information

Step 7

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Step 13

Recipe notes