I love the taste of a nicely grilled Caesar salad. If you've never had this before, you have to try it. In this variation, I add some protein by adding sliced chicken that has been rubbed and then grilled. Here's how the delicious dish is made.
Yield: 2 Adults (one pregnant and one not) and one almost 2 year old
Ingredients:
1 head Romaine Lettuce
Ceasar Dressing (golden is best, I only had creamy)
Shredded Parmesan Cheese
1 baguette of your choice of bread
olive oil
coarse salt
cracked pepper
your favorite chicken rub (I used Club House Chicken Rub)
2 chicken breasts boneless and skinless
Start by rubbing down the chicken breasts with the rub. I spray them lightly with olive oil afterwards to help the browning of the meat. Grill at medium high heat if you want a nice dark outer finish on the chicken.
While the chicken is grilling, cut roughly 20 cubes about 1/2" square in size from your baguette. Place them in a deep bowl and drizzle the bread with olive oil. Sprinkle black pepper and coarse salt and toss the bread cubes in the bowl. Place in the oven at 400 degrees until brown. Homemade croutons made simple!
Rinse the lettuce and then cut the head lengthwise and do not cut off the stem. The stem keeps the head together and makes grilling much easier. Drizzle the inside cut portion of the romaine lettuce with olive oil and sprinkle pepper and salt over each half.
When your chicken is almost read (5 mins or so from done) place the romaine halves face down on the hot grill. Grill until the lettuce looks lightly brown, but not limp.
Remove the chicken and let rest for 5-10 mins. Once the chicken has rested, slice each breast into slices approx. 1/8" thick and lay across each romaine half until the romaine half is well covered (about 5 slices). Drizzle Ceasar dressing over the chicken, then sprinkle some grated parmesan cheese all over the chicken and lettuce. Finish by placing croutons on and around the dish.
I know the idea of grilled salad sounds crazy, but you will love this salad more and more each time you eat it.
For a salty spin, sprinkle capers on the salad as well.
Bon appetit!
