Grilled Chicken Caesar Salad

Name: Grilled Chicken Caesar Salad
Prep time: 7 h
Cook time: 7 h
Total time: 7 h
Yield: 4
Cuisine: American
Ingredients: 1 baguette; 1 big carrot, peeled and halved; 3 ribs celery ribs, roughly chopped; 2 dried bay leaves; 2 Tbsps fresh flat-leaf parsley leaves; 1 Tbsp minced garlic; 3 Tbsps minced garlic; 2 envelopes powdered gelatin; 4 servings Salt and ground black pepper; 3 hardboiled eggs, peeled and sliced; 2 hearts of romaine, split lengthwise; 1 lemon, halved; 3 Tbsps fresh lemon juice; 4 servings Extra-virgin olive oil; 1 onion, peeled and halved; 59 milliliters coarsely grated Parmesan; 3 Tbsps Grated Parmesan, 3 heaping tablespoons; 3 pinches Few crushed red pepper flakes; 1 whole chicken, quartered; 3 Tbsps Worcestershire sauce

Grilled Chicken Caesar Salad

The recipe Grilled Chicken Caesar Salad could satisfy your American craving in around 7 hours. This recipe makes 4 servings with 814 calories, 49g of protein, and 47g of fat each. This recipe covers 41% of your daily requirements of vitamins and minerals. It works well as a pretty expensive main course. If you have powdered gelatin, big carrot, lemon juice, and a few other ingredients on hand, you can make it. To use up the baguette you could follow this main course with the Baguette and Butter Pudding as a dessert. It will be a hit at your The Fourth Of July event.

Instructions

Put the chicken, celery, bay leaves, carrot and onion in a large stock pot. Cover with water, bring to a boil and then reduce the heat and simmer for 6 hours, skimming off scum. Strain and reserve the chicken and stock, discarding the veggies and aromatics. Using tongs, pick the meat from the chicken and reserve. (An alternative to making the chicken stock from scratch is to use 1 quart prepared chicken stock and a rotisserie chicken.)

Ingredients you will need

Rotisserie Chicken

Stock

Bay Leaves

Meat

Carrot

Celery

Onion

Water

Equipment you will use

Pot

Tongs

Measure out 1 cup of the stock and put it in an 8-by-8-by-2-inch baking dish.

Ingredients you will need

Stock

Equipment you will use

Baking Pan

Add the gelatin and allow it to bloom for 5 minutes.

Ingredients you will need

Gelatin

Measure out 3 more cups of stock and bring to a simmer in a saucepan.

Ingredients you will need

Stock

Equipment you will use

Sauce Pan

Add this to the baking dish and whisk gently to dissolve the gelatin.

Ingredients you will need

Gelatin

Equipment you will use

Baking Pan

Whisk

Add the pulled chicken meat, Parmesan, garlic, lemon juice, Worcestershire sauce, parsley, red pepper flakes and eggs to the broth and gelatin mixture. Arrange the eggs, parsley and pepper flakes in a pretty fashion.

Ingredients you will need

Worcestershire Sauce

Red Pepper Flakes

Pulled Chicken

Lemon Juice

Parmesan

Gelatin

Parsley

Garlic

Pepper

Broth

Egg

Meat

Chill at least 8 hours, or overnight. Also chill a rimmed baking sheet slightly larger than the baking dish.

Equipment you will use

Baking Sheet

Baking Pan

Turn out the aspic by submerging the baking dish in warm water, placing the chilled baking sheet on top and inverting. Use a pizza cutter to cut the aspic into pretty 2-by-2-inch cubes. Refrigerate until ready to use.

Ingredients you will need

Water

Equipment you will use

Baking Sheet

Pizza Cutter

Baking Pan

For the grilled croutons and romaine: Preheat a grill or grill pan over high heat until very hot.

Ingredients you will need

Croutons

Romaine

Equipment you will use

Grill Pan

Grill

Slice the baguette thinly on the bias. You will need eight 1/8-inch-thick slices. Reserve the remaining baguette for another use.

Ingredients you will need

Baguette

Put the bread slices in a large bowl and toss with a few drizzles of olive oil, a few sprinkles of grated Parmesan and the minced garlic. Set aside.

Ingredients you will need

Minced Garlic

Olive Oil

Sprinkles

Parmesan

Bread

Equipment you will use

Bowl

Rub the romaine pieces with olive oil and sprinkle with salt and pepper.

Ingredients you will need

Salt And Pepper

Olive Oil

Romaine

Dry Seasoning Rub

Grill the romaine for about 4 minutes on each side; the outside should be wilted and charred, the inside steamed but crisp. Grill the bread slices until toasted on each side.

Ingredients you will need

Romaine

Bread

Equipment you will use

Grill

Transfer the romaine and croutons to a large plate or cutting board and re-season with a little olive oil, a squeeze of lemon juice and salt and pepper.

Ingredients you will need

Salt And Pepper

Lemon Juice

Olive Oil

Croutons

Romaine

Equipment you will use

Cutting Board

Using tongs and a knife, slice the romaine. Plate with 2 croutons and 2 cubes of aspic. The aspic will melt as you eat! MMMMMM!

Ingredients you will need

Croutons

Romaine

Equipment you will use

Knife

Tongs

This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.