Grilled Chicken Caesar Salad Taco

Name: Grilled Chicken Caesar Salad Taco
Ingredients: For the dressing/marinade:; 1 clove garlic, smashed and minced; 3 anchovy fillets, drained of oil; 3/4 cup plain Greek yogurt; 2 teaspoons Dijon mustard; 2 tablespoons fresh lemon juice; 1/4 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; For the chicken:; 1 1/4 pounds boneless, skinless chicken breast, pounded to 1⁄4-inch thickness; For the tacos:; 6 ounces romaine lettuce, cleaned and chopped (about 6 cups chopped); 1 cup cherry tomatoes, halved (or about 1 cup chopped tomatoes); 1/2 cup shredded Parmesan cheese; 8 hard taco shells, warmed Freshly ground black pepper

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For the dressing/marinade:
1 clove	garlic smashed and minced
3	anchovy fillets drained of oil
³⁄₄ cup	plain Greek yogurt
2 teaspoons	Dijon mustard
2 tablespoons	fresh lemon juice
¹⁄₄ teaspoon	kosher salt
¹⁄₂ teaspoon	freshly ground black pepper
For the chicken:
1 ¹⁄₄ pounds	boneless, skinless chicken breast pounded to 1⁄4-inch thickness
For the tacos:
6 ounces	romaine lettuce cleaned and chopped (about 6 cups chopped)
1 cup	cherry tomatoes halved (or about 1 cup chopped tomatoes)
¹⁄₂ cup	shredded Parmesan cheese
8	hard taco shells warmed Freshly ground black pepper

To make the dressing:

Chop the garlic with the anchovies, then, using the side of a knife, smash into a paste. To a small mixing bowl, add the garlic-anchovy mixture, yogurt, mustard, lemon juice, salt, and pepper. Whisk until combined. Remove and reserve 1⁄4 cup of the dressing and place the remain- ing marinade in a gallon-size, sealable plastic bag.

To marinate the chicken:

Add the pounded chicken to the bag with the dressing. Press out any excess air from the bag, then seal and turn to coat. Marinate for 2 to 4 hours in the refrigerator.

To cook the chicken:

Preheat the grill to medium-high heat or set a grill pan over medium-high heat. If using a grill, clean the grill grates ad brush them with oil. If using a grill pan, coat pan lightly in oil. Remove the chicken from marinade and pat dry; discard marinade. Grill the chicken, turning once, until internal temperature reaches 165°F, 10 to 12 minutes total. Transfer chicken to a cutting board and let rest 5 minutes before slicing.

To a large bowl, add the lettuce, tomatoes, and Parmesan cheese. Add the sliced chicken and remaining dressing and toss to coat.

To make the tacos:

Serve Caesar salad in warmed taco shells topped with a little freshly ground black pepper and enjoy!

PREP TIP: Pounding chicken is simple and makes it so the chicken cooks evenly and quickly. I like to do this by placing the chicken breasts in a gallon-size, sealable plastic bag, one or two at a time, then pound to desired thickness using a rolling pin or a meat mallet.

PREP TIP: What to do while you’re waiting for your chicken to marinate? Great question! I like to use that time to get my lettuce chopped and my tomatoes cut. Work smarter, not harder!

ALTERNATE COOKING INFORMATION: Want to bring it inside? Set your grill pan or skillet over medium-high heat. Add 1 to 2 teaspoons vegetable oil and cook the chicken 5 to 6 minutes each side, or until internal temperature reaches 165°F.

RECIPE NOTE: If anchovies aren’t your thing, you can leave them out. But here’s the deal, they’re DELICIOUS, and you should really use them in this recipe!

COOKING TIP: Feeling really bold? Go ahead and grill the romaine lettuce, too! Just brush the whole head with olive oil, then place the whole head on the grill and give it a few minutes to cook!

To make the dressing:
Chop the garlic with the anchovies, then, using the side of a knife, smash into a paste. To a small mixing bowl, add the garlic-anchovy mixture, yogurt, mustard, lemon juice, salt, and pepper. Whisk until combined. Remove and reserve 1⁄4 cup of the dressing and place the remain- ing marinade in a gallon-size, sealable plastic bag.
To marinate the chicken:
Add the pounded chicken to the bag with the dressing. Press out any excess air from the bag, then seal and turn to coat. Marinate for 2 to 4 hours in the refrigerator.
To cook the chicken:
Preheat the grill to medium-high heat or set a grill pan over medium-high heat. If using a grill, clean the grill grates ad brush them with oil. If using a grill pan, coat pan lightly in oil. Remove the chicken from marinade and pat dry; discard marinade. Grill the chicken, turning once, until internal temperature reaches 165°F, 10 to 12 minutes total. Transfer chicken to a cutting board and let rest 5 minutes before slicing.
To a large bowl, add the lettuce, tomatoes, and Parmesan cheese. Add the sliced chicken and remaining dressing and toss to coat.
To make the tacos:
Serve Caesar salad in warmed taco shells topped with a little freshly ground black pepper and enjoy!
PREP TIP: Pounding chicken is simple and makes it so the chicken cooks evenly and quickly. I like to do this by placing the chicken breasts in a gallon-size, sealable plastic bag, one or two at a time, then pound to desired thickness using a rolling pin or a meat mallet.
PREP TIP: What to do while you’re waiting for your chicken to marinate? Great question! I like to use that time to get my lettuce chopped and my tomatoes cut. Work smarter, not harder!
ALTERNATE COOKING INFORMATION: Want to bring it inside? Set your grill pan or skillet over medium-high heat. Add 1 to 2 teaspoons vegetable oil and cook the chicken 5 to 6 minutes each side, or until internal temperature reaches 165°F.
RECIPE NOTE: If anchovies aren’t your thing, you can leave them out. But here’s the deal, they’re DELICIOUS, and you should really use them in this recipe!
COOKING TIP: Feeling really bold? Go ahead and grill the romaine lettuce, too! Just brush the whole head with olive oil, then place the whole head on the grill and give it a few minutes to cook!

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