Grilled Chicken Caesar Salad
Like I said, this recipe is for last minute and is full of grace. The secret is how you grill the chicken. Once upon a time I thought grilling was my husband's job. That was stupid. I can do it and so can you...
(To serve 6 adults)
Ingredients
- 4 large chicken breasts sliced in half length-wise so make 8 thin chicken breasts
- olive oil
- garlic-salt based seasoning of choice
- 3 heads romain lettuce
- 3 large handfuls of shredded parmesan cheese
- croutons
- tomatoes (optional - my husband doth protest)
- Lighthouse Caesar Dressing (or your favorite if you don't live in the Pacific Northwest but seriously, choose Lighthouse. They're good people.)
- You're favorite crusty French Bread. Someday I'll confess that my mother-in-law is an extraordinary bread artist and taught me everything she knows and I should make my own, but sometimes, when you fall asleep before guests come over, Costco garlic clove bread is just what a girl needs.
- A giant low-profile bowl. Or not.
Directions
Heat grill to 450+ degrees (high heat.) Coat sliced chicken breast with olive oil and seasoning.
When grill is hot, place chicken on grill, close lid and cook on high 2 minutes. Reduce to medium low and cook for 5 minutes. Increase heat to High, flip chicken, cook for 2 minutes and reduce to medium low heat until chicken reaches 145 degrees. Remove from grill, cover with tinfoil and let sit.
Chop romain into bite sized pieces.
Place lettuce, cheese, croutons, tomatoes (if you desire) in a large bowl.
Slice chicken breast into manageable large-bite sized pieces.
Places chicken on lettuce.
Top wth desired amount of salad dressing.
Squeeze a lemon over the top.
Toss thoroughly and serve with crusty bread (and butter!)
So easy, a sleeping person can do it.