Grilled Chicken Caesar Salad  Salad  150 reads

Grilled Chicken Caesar Salad

For the grilled chicken
1/4 cup olive oil
Zest of one lemon
2 cloves garlic, finely minced
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 pound boneless skinless chicken thighs

For the grilled croutons
2 tablespoons olive oil
1 clove garlic, minced
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 loaf crusty baguette, cut into slices about 1/2-inch thick

To assemble
4 heads romaine lettuce hearts
Heaping 1/2 cup (2 ounces) Parmesan, thinly shaved
Fresh cracked black pepper
1/2 cup Caesar dressing, store-bought or homemade, or more as needed

Marinate the chicken:
In a medium bowl, whisk together the olive oil, lemon zest, garlic, salt, and pepper. Add the chicken and toss to coat. Marinate in the refrigerator, covered, for at least 20 minutes and up to 24 hours.

Brush the bread with oil:
Combine the olive oil, garlic, salt, and pepper to a small bowl. Use a pastry brush to coat each side of the bread. Set aside on a tray.

Heat your grill:
Preheat your grill to high heat to around 500°F with two zones for direct and indirect grilling.

Grill the bread:
Grill the slices of bread over direct high heat for 2 minutes on each side. Remove from the grill and set aside while grilling the chicken.

Grill the chicken:
Grill the chicken for 5 minutes on one side without disturbing, then flip and move the chicken to the cooler side of the grill. Cook 3 to 5 minutes or until internal temperature reaches 165ºF.

Finish the salad:
Tear the romaine hearts into bite sized pieces and toss with the dressing in a large bowl. Divide the greens between plates and top with the grilled chicken, shaved Parmesan, grilled croutons. Finish with freshly cracked black pepper.

makes 4 main course servings


Rating 2.45/5
Rating: 2.5/5 (11 votes)
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