2 tbsp. grated parmesan, plus more shaved, for serving
1 anchovy fillet, finely chopped (optional)
2 tbsp. plus 3 tsp. olive oil
kosher salt and pepper
4 6 oz. boneless, skinless chicken breasts
2 hearts of romaine, quartered lengthwise
Instructions
Heat grill to medium-high. In a small bowl, whisk together the lemon
juice, mustard, garlic, Worcestershire, grated Parmesan, anchovy (if
using), 2 tbsp of the oil, and 1/4 tsp each salt and pepper; set aside.
Brush the chicken with 1 tsp of the oil and season with 1/2 tsp salt
and 1/4 tsp pepper. Grill until cooked through, 5 to 6 minutes per
side. When the chicken has 3 minutes left to cook, brush the romaine
with the remaining 2 tsp oil and grill, turning occasionally, until
slightly charred and beginning to wilt, 2 to 3 minutes.
Transfer the lettuce and chicken to plates, drizzle with the vinaigrette
and sprinkle with the shaved parmesan, if desired.
Originally Submitted
7/16/2017
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