GRILLED CHICKEN CAESAR SALAD

GRILLED CHICKEN CAESAR SALAD

This Grilled Chicken Caesar Salad puts a smoky New American twist on a classic favorite with juicy charcoal-grilled chicken, grilled romaine hearts, roasted green cabbage, semi-dried tomatoes, crispy focaccia croutons, and shaved Parmesan. Tossed in a creamy homemade roasted garlic Caesar dressing, this easy grilled salad is perfect for summer dinners, backyard BBQs, and healthy weeknight meals packed with fresh, bold flavor.

Tag IconSalad, American, Boneless Skinless Breast Fillets, Healthy

Ingredients

1 pack Sanderson Farms Boneless, Skinless Breast Filets

8 each Roma Tomatoes

1 head Green Cabbage, cleaned and quartered

4 heads Romaine Hearts, washed and halved

1 cup Caesar Dressing (recipe below)

2 cups Focaccia (or country loaf bread) croutons

1 cup Aged Parmesan, Shaved

Extra Virgin Olive Oil

Salt and Pepper to taste

Charcoal

Caesar Dressing

1 cup Canola Oil

6 oz Garlic Cloves

2 tblsp Whole grain mustard

1 tsp Worcestershire

1.5 tsp Fish Sauce

1/3 cup Rice Wine or apple cider vinegar

1 each Egg yolk

1/2 cup Parmesan

1/4 cup Water

Salt and pepper to taste

Method

  1. Preheat oven to 425F
  2. Coat tomatoes, cabbage and romaine hearts with olive oil, salt and pepper. Reserved the romaine hearts and roma tomatoes.
  3. Grease or line a sheet pan with parchment paper and roast cabbage until thoroughly browned and cooked through. Cabbage is done when a cake tester can be inserted through with little to no resistance.
  4. Turn off oven and remove cabbage from sheet pan. Add tomatoes and allow them to rest in the oven as it cools for 30 minutes.
  5. Remove tomatoes and allow to cool.
  6. Light a grill (charcoal is preferable but gas will do) and bring to medium high heat.
  7. Lightly coat chicken in extra virgin olive oil, salt and pepper to taste.
  8. Place chicken on the grill in the area with the most heat and grill, turning every 5 minutes until >165F internal temperature as measured by a calibrated thermometer. Place the cabbage and romaine hearts on the outside of the hot zone. Place tomatoes even further out.
  9. Once chicken is done move all vegetables to the hottest area of the grill and sear evenly to finish.
  10. Once all grill items are done, chop romaine hearts and cabbage then add to a large mixing bowl. Roughly chop the grilled tomatoes and add to the bowl along with the croutons, caesar dressing and half of the aged parmesan.
  11. Toss to combine and divide evenly among salad bowls. Slice chicken and layer on top of each salad. Finish with a the rest of the aged parmesan, cracked black pepper and a drizzle of extra virgin olive oil

Dressing Directions

  1. Preheat oven to 375F.
  2. In an oven proof container, cover garlic cloves in the oil and cover with aluminum foil. Bake garlic until soft, slightly browned and fragrant. Should take 35-45 minutes.
  3. In an oven proof container, cover garlic cloves in the oil and cover with aluminum foil. Bake garlic until soft, slightly browned and fragrant. Should take 35-45 minutes.
  4. Remove from oven and cool to room temperature.
  5. Drain garlic from oil and reserve oil.
  6. In a blender, combine egg yolk, garlic cloves, whole grain mustard, vinegar, worchestershire, and fish sauce. Blend on low until emulsified and then add reserved oil in a light drizzle until a thick dressing forms. Add parmesan and salt and pepper to taste. Thin with water to desired consistency and re-season with salt if needed. Reserve refrigerated until ready to use.