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Phil's Grilled Chicken Caesar

There are two things that set this Grilled Chicken Caesar apart from the rest. The first is Claude's ® Brisket Marinade and the second is Cardini's ® the Original Caesar Dressing. One good size head of Romaine will serve 4. I use one breast per salad but you could increase that for heartier appetites. If you want to kick it up a notch ala Emeril make your own croutons.


4 boneless, skinless chicken breasts
1 jar Claude's ® Brisket Marinade
1 bottle Cardini's ® Caesar Dressing
1 head of Romaine Lettuce
Freshly grated Parmesan Cheese
2 limes

Marinade chicken overnight in Claude's ® Brisket Marinade
Grill chicken
Trim stem from head of lettuce
Separate the leaves. Rinse and pat dry
Toss leaves in mixing bowl with dressing
Divide the leaves on four large chilled dinner plates
Top with chicken sliced on the diagonal
Grate cheese over chicken
Add croutons
Drizzle chicken with freshly squeezed lime juice (1/2 lime each serving)

To make croutons
Slice day old French bread into one inch thick slices
Mix softened unsalted butter with seasoned salt or a Cajun spice mixture
Butter slices on both sides and then cut into cubes
Sauté in hot skillet unto brown
Bake in 300° oven until dry
Store in tightly sealed plastic bag