Grilled chicken salad with lemon Parmesan dressing - Everything Anna
A beautiful spin on Caesar salad this lovely and lemony grilled chicken salad is perfect for lunch or dinner. It's simple and chic with less than 20 minutes from stove to table.
Prop styling Mari Loewen. Recipe & food styling Marisa Curatolo. Photography Cory Aronec.

Prop styling Mari Loewen. Recipe & food styling Marisa Curatolo. Photography Cory Aronec.

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings

Ingredients

  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon chopped fresh thyme
  • 1/2 teaspoon salt and cracked black pepper
  • 4 (5-ounce) boneless skinless chicken breasts
  • 3 cups mixed salad greens, washed
  • Shaved parmesan cheese

Lemon Parmesan dressing

  • 3 anchovy fillets, patted dry and finely chopped
  • 1 teaspoon dijon mustard
  • 1/2 cup freshly grated parmesan cheese
  • 1/4 cup white wine vinegar
  • 1/4 cup mayonnaise
  • 1/4 cup extra-virgin olive oil
  • Coarse salt and freshly ground pepper, to taste

Preparation

For dressing, in small bowl, combine anchovy, dijon, parmesan, vinegar and mayonnaise. Slowly whisk in oil until blended. Season with salt and pepper. Cover and chill until ready to serve.

For chicken, in small bowl, combine olive oil, lemon juice, thyme, salt and pepper. Add chicken, turning to coat. (If time allows, marinate 30 minutes or overnight.)

Preheat grill to medium-high heat. Grill chicken, turning once, until no longer pink inside, about 12 to 14 minutes. Transfer to plate and let rest before slicing.

To assemble, divide greens onto 4 plates. Slice chicken into strips and place on greens. Spoon dressing over top. Season with salt and pepper and top with parmesan.