Healthier Grilled Caesar Salad Recipe

By David Zinczenko & Matt Goulding, Eat This

Char-grilled lettuce and a lighter vinaigrette dressing change everything.

Yield

Serves 4

You'll Need

Dressing

• 2 Tbsp red wine vinegar
• 1 Tbsp mayonnaise
• 1 clove garlic, minced
• 2 anchovies (soak in milk for 10 minutes if you want to mellow the flavor)
• 1 tsp Worcestershire sauce
• Juice of 1 lemon
• 6–8 turns of a black- pepper mill
• 1⁄2 cup olive oil

Salad

• 4 hearts of romaine
• 2 English muffins, split
• 2 boneless, skinless chicken breasts (6–8 oz each)
• Olive oil
• Salt and black pepper to taste
• ¼ cup black or green olives, pitted and roughly chopped
• ¼ cup sun-dried tomatoes, chopped
• ¼ cup finely grated Parmesan

How to Make It

• Preheat the grill.

• Combine all the dressing ingredients except the oil in a food processor, and pulse to blend. With the motor running, slowly drizzle in the oil.

• Cut the romaine down the middle lengthwise, leaving the root end intact so the leaves hold together.

• Brush the romaine, English muffins, and chicken with olive oil and season with salt and pepper.

• When the grill is hot, add the chicken and grill for 4 to 5 minutes per side until firm and caramelized. Remove the chicken and allow to rest.

• Place the lettuce and English muffins on the grill. Cook the lettuce for 1 to 2 minutes, just enough to lightly char and wilt the leaves.

• Cook the English muffins until brown and crispy.

• Slice the chicken into thin strips.

• Cut the muffins into bite-size pieces.

• Arrange both, along with the olives and sun-dried tomatoes, over the individual lettuce halves. Drizzle with dressing and sprinkle with cheese.