| Chicken Cesar Salad |
Recipe Type: Main
Author:
[img class=”alignleft size-thumbnail wp-image-667″ title=”chicken ceaser salad” src=”http://grilldome.net/wp-content/uploads/2012/02/chicken-ceaser-salad-125×125.jpg” alt=”” width=”125″ height=”125″ /]Here’s a basic Chicken Caesar Salad recipe formatted as a main course for two people. You can simply add chopped grilled chicken to your own favorite Caesar recipe if you like. I usually use commercial Caesar salad dressing (Paul Newman’s vinegar & oil style Caesar, or Ken’s Steakhouse Caesar dressing in either vinegar/oil or creamy style). But I’ll include a recipe for a classic “from scratch” Caesar dressing as well. Everybody should try making this dressing from scratch at least once — and it helps if you do not tell your guests there is some anchovy and raw egg in it.
Ingredients
- 2 heads Romaine Lettuce; May sub 3 Romaine Hearts
- ½ Cup Parmesan Cheese, shredded or grated (good quality)
- 1 Cup Caesar Salad Croutons
- 2 Skinless Chicken Breasts (~1 lb.)
- ~4 Tbs. Soy Sauce (low-sodium)
- 2 tsp. Minced Garlic
- Crushed black pepper to taste
- ¾ Cup Caesar salad dressing (commercial, or (Link))
Instructions
- Fire up the Grill Dome for direct cooking with at least several inches of space between coals and main grill. Bring it to around 350 degrees in the dome — the coals should be glowing “medium” or lower. If the hot coals are stacked up too close to the main grill, then place the DD up and cook up there instead of on the main grill.
- On a prep plate, smear top side of each chicken breast with the garlic (use all of it) and then drizzle evenly with some of the soy sauce (use half of it). Grind some pepper over each piece, and transfer chicken to Grill Dome to cook (while they’re cooking, you can prep the rest of the salad). After about 15-20 minutes, bottom side of each breast should have charred grill marks and bottom should appear done. Flip the pieces, baste with the rest of the soy sauce and grind some more pepper over them. Finish cooking to desired internal temp or until meat is opaque throughout and the juices run clear (another 10 minutes or so). Remove and let rest.
- Trim any wilted outer leaves from romaine, chop off just the stem of each, and then slice each head of lettuce across the width into 1″-wide ribbons. Rinse the chopped lettuce thoroughly and allow it to dry. Combine dried lettuce in an oversize bowl with Parmesan and croutons.
- After chicken has cooked and then rested at least 10 minutes, cut each breast in half lengthwise and then chop into 1″-thick pieces. Add to the salad bowl. Just before serving, add a little less salad dressing than you think you need, toss ingredients thoroughly and taste to see if more dressing is needed. Plate the salad, sprinkle black pepper to taste, & serve.
- ALTERNATE SUGGESTION: instead of the garlic, soy sauce & pepper baste, just use your favorite Southwestern-influenced marinade on the chicken breasts.
Notes
Recipe Submitted by: NLSteve