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Greek Grilled Chicken Caesar Salad

Best quick dinner can you throw together in no time!
Course Salad
Cuisine Greek
Keyword caesar, CaliforniaGreek, salad
Servings 4
Author Mary Papoulias-Platis

Ingredients

  • 4 skinless chicken breasts
  • 2 heads of romaine lettuce, washed, torn into bite-size pieces
  • 1 red pepper, thinly sliced
  • 1 large cucumber, sliced
  • 1 can organic garbanzo beans, rinsed and drained
  • 1/4 lb Greek mizithra cheese

Marinade

  • 1 cup extra virgin olive oil
  • 2 lemons
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon dried oregano

Dressing

  • 1 cup olive oil
  • 2 heaping tablespoons Dijon mustard
  • 4 anchovy fillets
  • Juice of 4 lemons
  • 2 tablespoons Worcestershire
  • 2 garlic cloves, crushed

Instructions

  1. Place the chicken breasts in a shallow bowl. Combine all the ingredients for the marinate in a medium bowl and whisk together. Pour over chicken and refrigerate.
  2. The chicken is best on the BBQ, or can be prepared in a skillet. Prepare the chicken, cover with foil and let sit for 10 minutes.
  3. In a blender, blend the olive oil and mustard. Add the anchovies, lemon juice, and Worcestershire sauce and garlic. Set aside.
  4. Place greens, peppers, cucumber, and garbanzo beans on 4 plates. Place chicken breast on top whole or sliced. Add shaved cheese.
  5. Drizzle the greens with dressing, or pass the dressing around.

Recipe Notes

Mizithra is a hard white goat cheese found in the deli section of your supermarket next to the feta cheese.