Chicken Caesar Salads with Asiago and Grilled Corn
Asiago gives fresh flavor to the classic chicken Caesar salad. Here, it makes an appearance in both the dressing and atop the greens. Sub in grilled shrimp or salmon if you aren’t a meat-eater.
Ingredients
DRESSING
- 8 garlic cloves minced
- 6 tablespoons Greek yogurt
- ¼ cup grated asiago cheese
- 2 tablespoons Dijon mustard
- 4 teaspoons red wine vinegar
- 8 anchovies minced
- 1 lemon juiced
- ½ teaspoon salt
- ½ teaspoon ground pepper
- 1 cup olive oil
SALAD
- 2 boneless skinless chicken breasts (about 1 pound)
- 1 cup lager beer dry white wine, or chicken broth
- 4 ears sweet corn
- 12 cups chopped romaine lettuce
- 6 tablespoons grated asiago cheese plus 2 ounces asiago cheese, shaved
- ½ teaspoon salt
- ½ teaspoon ground pepper
Instructions
- ►DRESSING: Add garlic, yogurt, asiago, mustard, vinegar, anchovies, lemon juice, salt, and pepper to a food processor and process until smooth. With motor running, stream in olive oil until a creamy dressing forms.
- ►SALAD: Add chicken breasts to a deep saucepan in a single layer. Add beer (or liquid of choice), then add water until chicken is covered by 1 inch. Bring liquid to a boil over high heat, then reduce heat to low and cover pan. Simmer until chicken is opaque throughout, about 10 to 15 minutes. Remove chicken from liquid and set aside.
- ►Heat grill to high. Shuck corn and grill, turning occasionally, until charred on all sides and fully tender, about 10 minutes. Set aside to cool slightly, then cut kernels from cob. Meanwhile, dice chicken.
- ►Add chicken, corn, lettuce, and grated asiago to a large bowl and sprinkle with salt and pepper to taste. Toss with dressing and divide among serving plates or bowls. Garnish with shaved asiago.
Styled by Chantal Lambeth.
Rebecca Haley-Park
Rebecca Haley-Park is culture's former editor and resident stinky cheese cheerleader. A native New Englander, she holds a BFA in creative writing from University of Maine at Farmington.
