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Grilled Chicken Caesar Salad

Grilled Chicken Caesar Salad

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Phil Anderson
Director of Fresh Foods, Harris Teeter
www.harristeeter.com  
 

Chef Philip Anderson studied at culinary institutions all over the world including Culinary Institute of America and School for American Chefs and has worked in places including Le Deli Rive in Switzerland, Relais, and Hacienda De Los Morales in Mexico City.  He assisted Team USA in the 1992 Culinary Olympics in Germany and was a featured Guest Chef at the Aspen Food and Wine Festival.  Chef Phil is currently the director of fresh foods at Harris Teeter and oversees Harris Teeter's stores that feature freshly prepared foods and pastries by culinary trained talent.  Chef Phil cooks in a style he refers to as internationally fresh, using high quality ingredients to create ethnic style foods with a rustic presentation.  He enjoys preparing challenging menu items including stuffed pastas, timbales, tortes, sauces, spice blends, bread ands clafouti that express exceptional flavor notes.   

Grilled Chicken Caesar Salad

In this video, Chef Phil Anderson will show you how to make a classic Caesar Salad with Grilled Chicken. Enjoy!

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Tags:

Salad

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Chicken

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Caesar

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Grill

,

Grilling

,

Cook

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Lettuce

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Tomato

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Onion

,

Bell

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Pepper

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Parmesan

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Cheese

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Garlic

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Croutons

,

Dressing

,

Salt

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Grilled Chicken Caesar Salad

Ingredients

4 skinless, boneless chicken breast halves

Kosher salt and freshly ground pepper to taste

¼ teaspoon onion powder

¼ teaspoon garlic powder

1/2 head lettuce, shredded

1 large tomato, cut into wedges

1/2 sweet onion, sliced

1 green bell pepper, seeded and thinly sliced

2 tablespoons grated Parmesan cheese

1 cup large cheese and garlic croutons

1/2 cup creamy Caesar-style salad dressing

Instructions

Preheat a gas grill to medium high heat. Lightly oil the chicken breasts, season with salt and pepper, onion powder and garlic powder.

Grill chicken breasts for approximately 3 minutes on each side.  Transfer over to the indirect heat and cover 10 minutes.  Remove from grill, cool 5 minutes and slice into strips.

In a large bowl, toss together the lettuce, tomato, onion, pepper, cheese, croutons, dressing and chicken until evenly coated. Serve immediately.

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Transcripts

Phil Anderson: Hi! I am Chef Phil Anderson, Executive Chef for Harris Teeter. I am going to show you how to make a Grilled Chicken Caesar Salad that is to die for. The chicken is hot, the rest of the ingredients are cold. First, I am going to take about a teaspoon of onion powder and then I am going to take a teaspoon of garlic powder. I am going to put it on all sides of my chicken breast and then salt and pepper. Now salt and pepper is to taste. If you can take the salt, use it, if you can't leave it out. Okay, we've got our chicken ready seasoned and our grilled preheated, so we are just going to cover up and we'll go smooth side down. And we are going to cover this. We want that to be a hot, almost the convection of them, where the heat from this direct source of heat is coming over around where this is off, this is turned off so there is no heat coming from the side. So what's the heat is doing is this and that's cooking the chicken really well. Now we want to leave that there for a couple of minutes. Then we'll turn it, cover it again, flip it, cover it again, and it will be done. We are talking maybe 6 minutes. Okay, I think we have got some cooked chicken. Yeah, that's nice. Yeah, I have been doing this for a long time, so I can tell when that chicken has reached 165 degrees. Oh yeah, alright beautiful. Now we are going to let this rest for a little bit but we are going to go in and cut it into strips, toss it with our salad, have a great Grilled Chicken Caesar. Come on, let's go. Chicken is pretty well rested now, so we are just going to julienne this chicken up. Still nice and hot, but the juices are back where they are supposed to be. Nice bite size pieces, you don't want to get too big but then you want to taste that nice smoky flavor of the chicken, with the grill imparted on the chicken. And then we are going to combine it with a half of a iceberg lettuce, a big large tomato that we turned into wedges, four tablespoons of Parmesan cheese, a bell pepper that was seeded and julienned and then also sliced onion. This is only about a half of an onion. We are going to throw croutons in bowl, mix it up with this nice creamy Caesar Salad dressing. And voila! There it is, wonderful flavors nice hot chicken, cold tomatoes, cold lettuce, cold onions, cold peppers. Okay, and there you have it, Grilled Chicken Caesar Salad. Enjoy!

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