I decided to have some fun with one of my favorite salads and created Grilled Chicken Caesar Salad Lettuce Wraps. Crisp romaine is filled with grilled chicken breast. I then added homemade croutons, shredded parmesan cheese, and the most delicious and healthy dressing. Each bite is so flavorful and totally delicious.
Ingredients for Grilled Chicken Caesar Salad Wraps:
Chicken:
2 pounds boneless thin-sliced chicken breast
4 tablespoons olive oil
juice of 1/2 lemon
1/2 teaspoon salt
1/2 teaspoon black pepper
Artisan Romaine Lettuce
Dressing:
1 - 7 ounce container of Greek yogurt
4 tablespoons lemon juice
4 tablespoons extra virgin olive oil
4 tablespoons water
3 tablespoons shredded parmesan cheese, plus more for serving
3 anchovy fillets, rinse and dried
3 cloves garlic
1 1/2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
Croutons:
6 slices sliced Italian Bread
Time-Saving Tips: The dressing can be made in advance and refrigerated. The croutons can also be made in advance; be sure to completely cool before storing them.
Let's see what we need.
We're ready to make the salad.
Cut the crust off of the bread. Tear into large pieces and transfer to a food processor. Pulse a few times until coarse. Pour the croutons onto a baking sheet and bake in a 400-degree oven until golden; stirring a few times.
Add all of the dressing ingredients to a blender. Blend until smooth.
Coat the chicken with lemon juice, olive oil, salt, and pepper. Cook the chicken on a preheated grill until cooked- a few minutes on each side. Let rest for 5 minutes and then slice into strips—fill each lettuce leaf with chicken, dressing, cheese, and croutons.
They're ready! Grilled Chicken Caesar Salad Wraps are so delicious! These are easy enough for any weeknight meal and tasty enough for weekend entertaining.
Enjoy!
Grilled Chicken Caesar Salad Wraps:
Chicken:
2 pounds boneless thin-sliced chicken breast
4 tablespoons olive oil
juice of 1/2 lemon
1/2 teaspoon salt
1/2 teaspoon black pepper
Artisan Romaine Lettuce
Dressing:
1 - 7 ounce container of Greek yogurt
4 tablespoons lemon juice
4 tablespoons extra virgin olive oil
4 tablespoons water
3 tablespoons shredded parmesan cheese, plus more for serving
3 anchovy fillets, rinse and dried
3 cloves garlic
1 1/2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
Croutons:
6 slices sliced Italian Bread
Cut the crust off of the bread. Tear into large pieces and transfer to a food processor. Pulse a few times until coarse. Pour the croutons onto a baking sheet and bake in a 400-degree oven until golden; stirring a few times.
Add all of the dressing ingredients to a blender. Blend until smooth.
Coat the chicken with lemon juice, olive oil, salt, and pepper. Cook the chicken on a preheated grill until cooked- a few minutes on each side. Let rest for 5 minutes and then slice into strips—fill each lettuce leaf with chicken, dressing, cheese, and croutons.
Time-Saving Tips: The dressing can be made in advance and refrigerated. The croutons can also be made in advance; be sure to completely cool before storing them.