Grilled Chicken Caesar Salad
Enjoy a classic Caesar salad topped with grilled chicken, croutons and parmesan cheese for your next summer barbecue. The key to this salad is to grill your chicken to juicy perfection- you don’t want it to be dried out! For colder months when you don’t want to grill, simply use our Pierce Sizzle Strips Fajita Style Chicken (#1054).
Perfect grilled chicken
We all have someone in the family that cooks chicken (and all meats, for that matter) too long- and it always ends up dry! We have a few tricks to help prevent that from happening:
- Pound the chicken first. Try to get it to be about 1/2 inch across to help with even cooking.
- Add the chicken to a hot, oiled grill.
- Close the grill while you cook.
- And, cook for only 2 to 3 minutes per side.
- Once removed from the grill, allow the chicken to rest before slicing into it.
A Classic Caesar salad topped with grilled chicken, croutons and parmesan cheese for your next summer barbecue.
Grilled Chicken Caesar Salad
Ingredients:
Marinade-
- ½ cup fat free plain yogurt
- 2 Tbsp fresh lemon juice
- 1 Tbsp BBF Avocado Oil (#3516)
- ¼ tsp AP Pepper Black Table Grind (#1029)
- ½ tsp Regal Fine Sea Salt (#1146)
- ¼ tsp AP Onion Powder (#1027)
- 1-2 tsp Kirkland Minced California Garlic (#1289)
- ¼ tsp AP Montreal Chicken Seasoning (#7746)
- 3 Pierce Chicken Breasts (#6519)
For the Salad-
- Romaine Lettuce, chopped
- Sartori Grated Parmesan Cheese (#2599)
- Croutons
- Caesar Salad Dressing, your favorite brand
Instructions:
- Combine marinade ingredients and pour over chicken in a Ziploc Gallon Bag (#1979). Marinate for 3 hours or overnight.
- Preheat grill to medium heat. Cook chicken on grill until each chicken breast reaches the internal temperature of 165 degrees. Let rest.
- Meanwhile, prepare salad with romaine lettuce, croutons, and parmesan cheese.
- Slice chicken and serve over lettuce. Drizzle with Caesar dressing. Top with some extra parmesan cheese if desired. Serve right away.
Serves 3-4
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