Sometimes simplifying things is all it takes to make life that much more enjoyable. A huge dinner consisting of 5 or more courses is a great thing to come home too, but after a long day at work, who has the time or desire to knock all that out on the regular? Think about it like this, after 12 months of eating whatever came your way, now is the perfect time to implement some salads and lighter based meals into your diet to help start off 2012 just right.
To be light on your feet is crucial these days. We are starting to see the effects hard living has had on many of our peers. With friends and loved ones passing away in their 30’s and 40’s from illnesses that are usually only seen in people well above 65, it is now more apparent than ever that we need to change the way we live. Stepping back to Look at how we eat, drink and exercise, this next year is going to be a busy one for The Supreme Plate. Starting with changing the scope of how we view ourselves as well as how we help maintain a positive lifestyle for our viewers is one of the most important goals of this site.
With all of that said, let us hit you with a delicious recipe for a Grilled Chicken Caesar Salad that takes little to no time to put together and is healthier than probably everything you consumed in 2011.
Enjoy!!!
Ingredients:
3 cloves garlic
½ cup extra-virgin olive oil, plus more for brushing
2 to 4 anchovy fillets, chopped
Juice of 1 lemon
Kosher salt and freshly ground pepper
1 LB skin-on, boneless chicken breasts
4 (½ -inch-thick) slices focaccia or whole-wheat Italian bread
4 romaine lettuce hearts, halved lengthwise
¾ cup freshly grated parmesan cheese, plus more for garnish
Directions:
Preheat a grill or grill pan to medium high.
Make the dressing:
Chop 2 garlic cloves and puree with 1/2 cup olive oil, the anchovies and lemon juice in a blender until smooth; season with salt and pepper.
Pound the chicken with a mallet or heavy skillet until about 1/8 inch thick.
Season with salt and pepper and toss with 1 tablespoon of the Caesar dressing. Grill the chicken until golden and crisp, 3 to 4 minutes per side.
Brush the bread with olive oil on both sides and grill, turning, until toasted, about 2 minutes.
Rub with the remaining garlic clove.
Brush the romaine with 1 to 2 tablespoons of the dressing and grill until marked, 1 to 2 minutes per side.
Chop the lettuce and transfer to a bowl.
Cut the bread and chicken into bite-size pieces and add to the bowl.
Toss with the remaining dressing, the parmesan, and pepper to taste.
Garnish with more parmesan.
Per serving: Calories 610; Fat 44 g (Saturated 9 g); Cholesterol 85 mg; Sodium 565 mg; Carbohydrate 18 g; Fiber 5 g; Protein 36 g
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