Chipotle Chicken Caesar Salad • Stephanie Hansen

Preheat a grill over medium high heat until it reaches 400ºF.

While the grill heats, prepare all the salad ingredients and place them in a large serving bowl.

For the chicken mix together the spices with olive oil to make a paste and toss the mixture with the chicken breasts until they’re coated.

Place the seasoned chicken on the grill and grill for 8-10 minutes per side, or until the chicken is no longer pink in the center

While the chicken is grilling, make the dressing by adding the anchovy, garlic, egg yolks, Dijon mustard, chipotle, lemon juice, parmesan, kosher salt, and black pepper to a blender of Cuisinart and blend the mixture on low to combine. Then with the motor running, slowly drizzle in the olive oil until it’s completely gone and the dressing is emulsified and slightly thick.

When the chicken is done slice it and toss the salad with the chicken and dressing

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