Grilled Chicken Caesar Salad with Garlic Croutons

Grilled Chicken Caesar Salad with Garlic Croutons
Photo by Scott Phillips


  • 2 large endives, trimmed, halved lengthwise, cored, and thinly sliced crosswise (3 cups)
  • 1 large clove garlic, cut in half and peeled
  • ¼ cup extra-virgin olive oil
  • Vegetable oil for the grill
  • Eight ½- to ¾-inch-thick slices dense peasant bread
  • Kosher salt and freshly ground black pepper
  • 6 boneless, skinless chicken thighs, trimmed of any excess fat (1 lb.)
  • + 5 more ingredients
    • 1/3 cup fresh parsley leaves, washed, dried, and torn into smaller pieces if large
    • 3 hearts of romaine, trimmed, cut into 1-½-inch pieces, washed, and dried (about 13-½ cups)
    • One-half medium head frisee, trimmed, torn into bite-size pieces, washed, and dried (2 lightly packed cups)
    • 1 recipe Creamy Caesar Dressing
    • ¾ cup coarsely grated Parmigiano-Reggiano (use the larger holes on a box grater)

Prepare a medium-high gas or charcoal grill fire. When hot, clean the grate with a stiff wire brush and then wipe it down with a folded paper towel dipped in oil. In a medium bowl, toss the chicken with 1 Tbs. of the dressing, 1/2 tsp. salt, and 1/4 tsp. pepper. Grill, covered, turning once, unti...

View full recipe at Fine Cooking


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