Grilled Chicken Caesar

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Makes: 4  servings Prep 20 mins Grill 8 mins


  • 1 tablespoon  fresh lemon juice
  • 1 teaspoon  anchovy paste
  • Salt
  • Freshly ground black pepper
  • 2 tablespoons  extra-virgin olive oil
  • 1 tablespoon  finely chopped shallots
  • 4 boneless, skinless chicken breast halves (1-1/4 lbs.)
  • 4 cups  trimmed watercress
  • Lemon wedges, for garnish


1. Heat grill. For dressing, whisk lemon juice with anchovy paste and 1/4 teaspoon pepper in medium bowl; whisk in oil and shallots. Set aside.

2. Between 2 sheets of wax paper, pound chicken gently with rolling pin or mallet 1/4-inch-thick. Sprinkle with salt and pepper. Grill over medium* heat 4 minutes per side, until cooked through.

3. Meanwhile, toss watercress with dressing and arrange on 4 plates. Top with chicken and garnish with lemon wedges, if desired. Makes 4 servings.


  • To test for medium heat, you should be able to hold your hand over the coals at the height of the food for 4 seconds before you have to pull away.

Nutrition Facts

  • Servings Per Recipe 4
  • cal.(kcal)240,
  • Fat, total(g)11,
  • chol.(mg)89,
  • sat. fat(g)2,
  • carb.(g)1,
  • pro.(g)33,
  • sodium(mg)146,
  • Percent Daily Values are based on a 2,000 calorie diet
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